I bought a whole frozen rabbit a few days ago, and thawed it today to cook
tomorrow. Initially, Lin and I thought about simply frying it, but that's
being reconsidered due to a temporarily-delicate constitution.

I checked out the Food Network site and of all the rabbit recipe came up
with these for consideration:

Spanish Rabbit Stew
http://www.foodnetwork.com/food/reci...ml?rsrc=search

Rabbit Fricasee
http://www.foodnetwork.com/food/reci...ml?rsrc=search

Rabbit Aguadito
http://www.foodnetwork.com/food/reci...ml?rsrc=search

Rabbit in Potacchio
http://www.foodnetwork.com/food/reci...ml?rsrc=search

Rabbit and Wild Mushroom Gumbo
http://www.foodnetwork.com/food/reci...ml?rsrc=search

Rabbit Cacciatore
http://groups.google.com/group/rec.f...db13536a090c95


I also considered simply brushing it with oil or butter and grill-roasting
it, then serving with one of the following accompaniments:

Romesco Sauce (Catalan Pepper Sauce) -- served with roasted rabbit and
grilled leeks
http://www.tienda.com/recipes/romesco.html

Banana-Lemon-Ginger Chutney
http://groups.google.com/group/rec.f...d9d2b5461998f1

Moroccan Carrot Sauce
http://groups.google.com/group/rec.f...78c53f37365d46


But does anyone out there have a favorite recipe for rabbit that they'd like
to share?


Bob

"Bob Terwilliger" > wrote in message
...
> But does anyone out there have a favorite recipe for rabbit that they'd
like
> to share?
>
>
> Bob
>
>

In my experience rabbit tends to be fairly dry meat so unless you take
precautions like larding or barding it I would stay away from frying and
roasting and go for braising or stewing.

David

"Bob Terwilliger" > wrote in message
...
>I bought a whole frozen rabbit a few days ago, and thawed it today to cook
>tomorrow. Initially, Lin and I thought about simply frying it, but that's
>being reconsidered due to a temporarily-delicate constitution.
>
> I checked out the Food Network site and of all the rabbit recipe came up
> with these for consideration:
>
snip
> Bob
>

Have had this style of rabbit recipe many times and always good i.e. done
with Mustard

I quickly googled

"Rabbit Mustard Recipe"

Below is typical

Frenchy


Rabbit with Mustard
Chef: Andrew McConnell
Head Chef at Circa, at The Prince
You need:
1 rabbit weighing about 1.2 kg
1 onion dice
1 leek dice
1 stick celery dice
1 bunch baby carrots
¼ glass white wine
A few sprigs of thyme
1 bay leaf
1 tbs mustard
Method:
Joint the rabbit into 12 equal size pieces.
Marinate the rabbit, rubbing well with all the ingredients and
Leave for at least 6 hours.
Remove rabbit pieces and dust with a little flour. Gently pan fry-rabbit
pieces in a heavy base or non-stick pan till sightly coloured.
Add the marinade vegetables and liquid. Bring to a simmer and cook until
liquid has reduced then add about 1 cup of water to just barely half cover
the meat. Place a lid on the pan and very gently simmer turning the pieces
of rabbit from time to time. You may need to top up the water level
occasionally. When the rabbit is fork tender (about 45 Min) remove the
rabbit and vegetables to a deep serving platter and keep warm. Strain the
rabbit broth into a clean pan and whisk in 1 to 2 tbs of mustard and a few
drops of lemon juice. This I find is best done to taste. Bring the sauce to
a simmer.. (Do not boil) and strain the mustard sauce over the cooked
rabbit.
Sprinkled the platter with a handful of chopped parsley and a bowl of mash
on the side.

>
> But does anyone out there have a favorite recipe for rabbit that they'd
> like to share?

When we lived in Scotland the first time, our gardener often dropped off an
extra rabbit on Saturdays. I called Mama and then searched for as close a
recipe as I could find online. Hope your rabbit comes out perfectly,
whichever recipe you choose since you already have some good ones there. You
could do a simple stuffed rabbit. Anyway, here are two more.

Hasenpfeffer (red wine rabbit stew)

http://allrecipes.com/Recipe/Hasenpf...ew/Detail.aspx

Egg noodles, mashed turnips or mashed potatoes as an accompaniment with the
gravy.

Rabbit in White Wine Sauce

http://rabbithuntingonline.com/recip...ine_recipe.htm


Cindi


>
>
> Bob
>

Cindi wrote:

> Hasenpfeffer (red wine rabbit stew)
>
> http://allrecipes.com/Recipe/Hasenpf...ew/Detail.aspx
>
> Egg noodles, mashed turnips or mashed potatoes as an accompaniment
> with the gravy.


Now THAT looks like a winner! I don't have currant jelly or chicken
bouillon; I wonder if I can substitute chicken stock for the water and
bouillon, and substitute some other kind of jelly for the currant jelly --
or maybe I can cook some cranberries and sugar together as a substitute? It
bears contemplation.

Thanks, Cindi!

Bob

David Hare-Scott wrote:
> "Bob Terwilliger" > wrote in message
> ...
>> But does anyone out there have a favorite recipe for rabbit that
>> they'd like to share?
>>
>>
>> Bob
>>
>>
>
> In my experience rabbit tends to be fairly dry meat so unless you take
> precautions like larding or barding it I would stay away from frying
> and roasting and go for braising or stewing.
>
> David

Pretty much any chicken recipe can be used for rabbit.

Jill

In article >,
"Bob Terwilliger" > wrote:

> Spanish Rabbit Stew
> http://www.foodnetwork.com/food/reci...,00.html?rsrc=
> search
>
> Rabbit Fricasee
> http://www.foodnetwork.com/food/reci...6,00.html?rsrc
> =search
>
> Rabbit Aguadito
> http://www.foodnetwork.com/food/reci...,00.html?rsrc=
> search
>
> Rabbit in Potacchio
> http://www.foodnetwork.com/food/reci...,00.html?rsrc=
> search
>
> Rabbit and Wild Mushroom Gumbo
> http://www.foodnetwork.com/food/reci...,00.html?rsrc=
> search
>
> Rabbit Cacciatore
> http://groups.google.com/group/rec.f...db13536a090c95
>
>
> I also considered simply brushing it with oil or butter and grill-roasting
> it, then serving with one of the following accompaniments:
>
> Romesco Sauce (Catalan Pepper Sauce) -- served with roasted rabbit and
> grilled leeks
> http://www.tienda.com/recipes/romesco.html
>
> Banana-Lemon-Ginger Chutney
> http://groups.google.com/group/rec.f...d9d2b5461998f1
>
> Moroccan Carrot Sauce
> http://groups.google.com/group/rec.f...78c53f37365d46
>
>
> But does anyone out there have a favorite recipe for rabbit that they'd like
> to share?
>
>
> Bob

So many recipes, so few rabbits... ;-)

I always liked them best southern fried when mom did them that way.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Bob Terwilliger" > wrote in message
...
> Cindi wrote:
>
>> Hasenpfeffer (red wine rabbit stew)
>>
>> http://allrecipes.com/Recipe/Hasenpf...ew/Detail.aspx
>>
>> Egg noodles, mashed turnips or mashed potatoes as an accompaniment
>> with the gravy.
>
>
> Now THAT looks like a winner! I don't have currant jelly or chicken
> bouillon; I wonder if I can substitute chicken stock for the water and
> bouillon, and substitute some other kind of jelly for the currant jelly --
> or maybe I can cook some cranberries and sugar together as a substitute?
> It bears contemplation.
>
> Thanks, Cindi!

Anytime. I was just sitting here thinking I need to put that on my next menu
list. Raspberry substitutes well for currant. (substitutions -
http://www.foodsubs.com/Fruitber.html) I think I would go with the stock
probably much richer and tastier than bullion anyway. Cranberries and sugar
would probably work too, though I think that cranberries are duller flavor.

Enjoy the bunny

Cindi

>
> Bob
>

Bob Terwilliger wrote:

>
>
> But does anyone out there have a favorite recipe for rabbit that they'd like
> to share?
>
>
> Bob
>
>

I like rabbit in red sauce. Its really common in Italian restaurants.
Section the rabbit, flour and brown the pieces in a dutch oven. Remove
the rabbit and deglaze with wine. Add onion, garlic, rosemary, pepper,
and a can of tomatoes. Put the rabbit in and simmer for ~ 45 minutes.

You can alter by adding green peppers and celery and have rabbit cacciatore.

One time on Usenet, "Bob Terwilliger" >
said:

> I bought a whole frozen rabbit a few days ago, and thawed it today to cook
> tomorrow. Initially, Lin and I thought about simply frying it, but that's
> being reconsidered due to a temporarily-delicate constitution.

<snip>

> But does anyone out there have a favorite recipe for rabbit that they'd like
> to share?

King: "Cook! Bring me my hasenfeffer!!"

http://allrecipes.com/Recipe/Hasenfe...ew/Detail.aspx

--
Jani in WA

Bob Terwilliger > wrote:

> But does anyone out there have a favorite recipe for rabbit that they'd like
> to share?

Here are my three favourite rabbit recipes. There are others that are
good, maybe just as good, but none are better!

A truly wonderful rabbit and garlic recipe from the great Fergus
Henderson's _Nose to Tail Eating_.

Rabbit and Garlic
To feed ten

There was a wonderful rabbit I ate in Barcelona, which was dry but wet,
salty but not too salty, and above all garlicky. This recipe came out
of attempting to recreate it. In fact, except for the garlic it is
nothing like it, but still delicious none the less.

2 healthy splashes of olive oil
2 tame rabbits, chopped into sections (if you don't have a cleaver or a
heavy knife, ask your butcher)
sea salt and pepper
300 g smoked streaky bacon, cut into spirited chunks and rind reserved
24 shallots, peeled but kept whole
60-80 cloves of garlic, unpeeled
300 ml dry sherry
600 ml white wine
1 litre chicken stock
2 bay leaves
a bundle of fresh thyme and parsley tied together

Get a large ovenproof pot with a lid, place on the heat, and pour in
enough olive oil to just cover the bottom. Season the rabbit pieces
with salt and pepper and when the oil is hot brown the rabbit. When you
are happy with the hue, remove them from the pot (if all the oil has
gone with them add another splash). Put in the bacon, its skin, and the
shallots, allow to sizzle, and stir for 10 minutes, not letting them
burn. Now return the rabbit to the pot and add the garlic, sherry,
wine, stock, bay leaves, and finally the bundle of thyme and parsley.
Check the seasoning. Bring to a boil, straight away reduce to a simmer,
place the lid on and place the pot into a warm to hot oven for
approximately 1 1/2 hours, but keep an eye on it and check the meat for
giving qualities with a sharp knife (not quite but soon to fall off the
bone).

Serve hot straight from the pot, encouraging your fellow diners to suck
the flesh from the unpeeled garlic cloves, which will now be sweet and
delicious. For the juices you will need both bread and napkins.
__________________________________________________ ___________________

A very good recipe from Café de Fédérations in Lyons Patricia Wells
included in her _Bistro Cooking_.


Lapin à la Moutarde Café de Fédérations
Café de Fédérations' Rabbit with Mustard Sauce

1 fresh rabbit (about 2 1/2 pounds; 1.25 kg), cut into 7 to 8 serving
pieces (or substitute chicken)
1/2 cup (12.5 cl) imported Dijon mustard
Salt and freshly ground black pepper
3 tablespoons peanut oil
1 tablespoon (1/2 ounce; 15 g) unsalted butter
1 bottle (75 cl) dry white wine
2 medium onions, finely chopped
1 tablespoon superfine flour, such as Wondra
Several branches of fresh thyme, or 1 teaspoon dried thyme
1 imported bay leaf
Chopped fresh parsley

1. Evenly brush one side of each rabbit piece with some of the mustard.
Season generously with salt and pepper. Heat the oil and butter in a
large nonreactive skillet over medium heat. When the fat is hot but not
smoking, add several of the rabbit pieces, mustard side down; do not
crowd the pan. You will have to cook this in several batches. Cook
until brown, about 10 minutes. Turn the rabbit and brush the second
side with additional mustard. Season with salt and pepper. Cook until
golden brown, another 10 minutes. Transfer the rabbit to a large
platter and continue cooking in this manner until all the rabbit is
browned.

2. Add several tablespoons of the wine to the skillet and scrape up any
browned bits that stick to the pan. Add the onions and cook, stirring,
until golden brown, about 5 minutes. Remove the skillet from the heat.
Sprinkle the flour over the onions and stir to coat. Pour in the
remaining wine, the thyme, and bay leaf. Add all the rabbit pieces.
Return the skillet to medium heat and simmer until the rabbit is very
tender and the sauce begins to thicken, about 1 hour.

3. Transfer the rabbit and sauce to a warmed platter and sprinkle with
parsley. Serve immediately, over buttered fresh noodles or rice.
Yield: 6 servings
__________________________________________________ __________________

A recipe for a simple rabbit stew. It can also be made with chicken.
The recipe is from Frances Bissell's _The Real Meat Cookbook_.

Coniglio alla Reggiana

1 rabbit, jointed
1/2 oz/15 g butter
1/2 oz/15 g lard or bacon fat or olive oil
1 onion, peeled and chopped
1 or 2 cloves of garlic, peeled and crushed
1 celery stalk, trimmed and sliced
1/2 lb/230 g ripe tomatoes, peeled seeded and chopped
1/2 pt/280 ml dry white wine
salt
pepper
To serve:
fresh parsley or chervil

In a deep frying pan or flame-proof casserole, brown the rabbit pieces
in the butter and lard, remove and put to one side. Lightly brown the
onion, then add the garlic, celery and tomatoes. Simmer for 5 minutes,
then put the rabbit pieces on top, pour on the wine and season lightly.
Bring to the boil, then reduce the heat, cover and simmer until the
meat is tender. Serve sprinkled with parsley or chervil.

Hi Cindi!

The little bunny was delicious with the recipe you gave us. I didn't
bother with a gravy, as there was so much of the "goodies" from
cooking in the pan that gravy seemed like it would be overkill.

I did find a jar of red currant jelly in the fridge, so no substitutes
were necessary. I did use regular chicken stock instead of bullion,
which I think helped to cut back on the salt.

The ONE thing I might have added were carrots. Rabbits and carrots do
go together you know! ;-)

Thanks for the recipe!

--Lin (Bob's better half)

>>But does anyone out there have a favorite recipe for rabbit that they'd like
>>to share?

My family cooked rabbit, just like you would cook southern fried chicken.

Becca