DOES ANYONE HAVE A RECIPE FOR RABBIT? PLEASE EMAIL ME AT
OR POST HERE. THANKS

"ray" > wrote in message
...
> DOES ANYONE HAVE A RECIPE FOR RABBIT? PLEASE EMAIL ME AT
> OR POST HERE. THANKS
>
>

I have always liked the old traditional recipe:

1 Rabbit, Male
1 Rabbit, Female

Combine, keep warm.
Wait 31 days.

pavane

ray wrote:

> DOES ANYONE HAVE A RECIPE FOR RABBIT? PLEASE EMAIL ME AT
> OR POST HERE. THANKS
>
>
>

Here's a good rabbit stew. Feel free to leave out the liver.
I just used demi glace.


Rabbit Stew - {Civet De Lapin}

Recipe By : Fernande Garvin
Serving Size : 5 Preparation Time :0:00
Categories : * French Rabbit

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Rabbit, ready to cook -- with liver
1/4 pound Salt pork -- diced
4 tablespoons Butter
2 tablespoons Chopped onion
1 small Garlic clove -- crushed
1 teaspoon Salt
1/4 teaspoon Pepper
1 cup Dry white wine
1 tablespoon Chopped parsley

Cut rabbit into serving-size pieces. Reserve liver.
In small saucepan, cook salt pork in boiling water for 5 minutes. Drain.
In Dutch oven or heavy saucepan, heat 2 tablespoons butter. Add salt pork
and cook for 5 minutes, or until slightly brown. Remove and set aside. Add
rabbit to pan, and cook for 10 minutes, or until rabbit is slightly browned
on all sides. Add onion and garlic and continue cooking for 5 minutes,
stirring occasionally. Return salt pork to pan. Add salt, pepper, and wine.
Bring to boil. Cover and continue cooking briskly for 20 minutes.
Meanwhile, chop liver and rub through a fine sieve.
Remove rabbit to heated serving dish and keep warm.
Add liver puree to pan, and cook for a few seconds until sauce thickens,
stirring constantly. Off fire, add remaining butter cut into small pieces,
stirring until butter is melted. Pour over rabbit. Sprinkle with parsley.
Serve hot.

Serve with boiled potatoes.

Recipe Source:
THE ART OF FRENCH COOKING by Fernande Garvin
Published by Bantam Books, Inc. (c) 1958

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"ray" > wrote in message
...
> DOES ANYONE HAVE A RECIPE FOR RABBIT? PLEASE EMAIL ME AT
> OR POST HERE. THANKS

Got this off the internet several years ago.
As an aside, we prepared this for our gourmet club for a dinner with the
title 'Easter Leftovers'. I thought it was cute! :-)

Lapin Aux Deux Moutardes (Rabbit with Two Mustards)
Serves: 4

1 fat, tender rabbit
2 tablespoons flour
salt and fresh black pepper
2 tablespoons olive oil
2 tablespoons butter
4 ounces bacon, diced
4 shallots, finely chopped
1 bouquet garni
1/4 pint dry white wine
1/4 pint chicken stock
1 teaspoon Dijon mustard
1 teaspoon English mustard
1/2 pint whipping cream


1. Cut the rabbit into serving pieces, roll the pieces in flour
seasoned with salt and pepper, then sauté with the bacon in the olive oil
and butter until golden.

2. Add the shallots, the bouquet garni, the white wine and stock, and
cook gently, covered, until the rabbit is tender (about 2 hours).

3. Take the rabbit pieces out of the cooking pan and keep them warm.

4. Skim any excess fat from the sauce, and remove the bouquet garni.
Whisk together the cream and the two mustards until well combined and add to
the sauce in the pan.

5. Correct the seasoning, adding salt, pepper and more mustard to
taste.

6. Add the rabbit pieces, heat through and serve.





Bouquet Garni (sachet d'epices):



1 part leaf thyme

1 part whole peppercorns

4 parts finely chopped parsley

1 bay leaf

"raj" > wrote in message
news
>
> "ray" > wrote in message
> ...
> > DOES ANYONE HAVE A RECIPE FOR RABBIT? PLEASE EMAIL ME AT
> > OR POST HERE. THANKS
>
> Got this off the internet several years ago.
> As an aside, we prepared this for our gourmet club for a dinner with the
> title 'Easter Leftovers'. I thought it was cute! :-)
>
> Lapin Aux Deux Moutardes (Rabbit with Two Mustards)
> Serves: 4
>
> 1 fat, tender rabbit
> 2 tablespoons flour
> salt and fresh black pepper
> 2 tablespoons olive oil
> 2 tablespoons butter
> 4 ounces bacon, diced
> 4 shallots, finely chopped
> 1 bouquet garni
> 1/4 pint dry white wine
> 1/4 pint chicken stock
> 1 teaspoon Dijon mustard
> 1 teaspoon English mustard
> 1/2 pint whipping cream
>
>
> 1. Cut the rabbit into serving pieces, roll the pieces in flour
> seasoned with salt and pepper, then sauté with the bacon in the olive oil
> and butter until golden.
>
> 2. Add the shallots, the bouquet garni, the white wine and stock,
and
> cook gently, covered, until the rabbit is tender (about 2 hours).
>
> 3. Take the rabbit pieces out of the cooking pan and keep them
warm.
>
> 4. Skim any excess fat from the sauce, and remove the bouquet
garni.
> Whisk together the cream and the two mustards until well combined and add
to
> the sauce in the pan.
>
> 5. Correct the seasoning, adding salt, pepper and more mustard to
> taste.
>
> 6. Add the rabbit pieces, heat through and serve.
>
>
>
>
>
> Bouquet Garni (sachet d'epices):
>
>
>
> 1 part leaf thyme
>
> 1 part whole peppercorns
>
> 4 parts finely chopped parsley
>
> 1 bay leaf
>
>

This recipe sounds great. One question.. is the 1/4 pint of wine and stock
above the correct measurement? Seems like it wouldn't be enough liquid to
simmer for 2 hours. Just want to make sure before I hunt down my rabbit (in
the supermarket).

"Tom" > wrote in message
...

<snip>

> This recipe sounds great. One question.. is the 1/4 pint of wine and
stock
> above the correct measurement? Seems like it wouldn't be enough liquid to
> simmer for 2 hours. Just want to make sure before I hunt down my rabbit
(in
> the supermarket).

Yep, that's what I have written down. I don't recall the liquid quantity
being a problem. If it is a problem for you, then, I suppose, you could add
some more or some water.

Bob

I find that the best recipes for rabbits include carrots, lettuce,
celery, cabbage and alfalfa sprouts. Leave off the salad dressing.


--Lia

"ray" > wrote in message >...
> DOES ANYONE HAVE A RECIPE FOR RABBIT? PLEASE EMAIL ME AT
> OR POST HERE. THANKS

We just roast it like chicken, covered, with a little oil in the pan
and a bit of water. Garlic and onions, black pepper, and a little
rosemary if you want. Rub it with oil or butter to brown it a little
bit before serving.

-L.

ray wrote:
> DOES ANYONE HAVE A RECIPE FOR RABBIT? PLEASE EMAIL ME AT
> OR POST HERE. THANKS

PLEASE turn off your CAPS LOCK! Thanks.

Rabbit is a lot like chicken. It's great with sliced mushrooms. Brown the
pieces in oil in a deep pot with lots of garlic and onions. Deglaze the pan
with 1/4 c. dry white wine and some chicken stock or water to cover,
mushrooms & salt & pepper to taste. Cover and simmer on the stove top for a
couple of hours. Sprinkle with a bit of hot paprika right before serving.

Jill