2-1/4 to 2-1/2 lb hare or rabbit, skinned and cleaned 1 lemon cut in half 2 bay leaves 1 rib celery, chopped 2 onoins, chopped 2 carrots, chopped 1 medium potato, quartered 1/3 cup choarsely cohpped parsley 3 fresh tomatoes, Read More …
Rabbit Salad
Tag: Rabbit
Rabbit Sausage
3 pounds rabbit meat 3 feet small hog casings 1 teaspoon salt 1/2 teaspoon freshly ground white pepper 1/2 teaspoon ground black pepper 1/2 teaspoon thyme 1/2 teaspoon freshly grated ginger 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh Read More …
Rabbit Sausage
10 lb Rabbit, cubed 5 lb pork butt, cubed 90 grams salt 15 grams pate spice 2 grams sage, dry 2 grams cayenne 3 c water or salme Mix dry ingredients. Add dry to meat and mix well. Pass through Read More …
Duck, Rabbit, Lamb or Venison Stock
3 pounds duck, rabbit, lamb or venison trimmings (bones, skin, fat, and/or anything else you can trim away) and meat 4 quarts (16 cups) water 1 onion, halved 1 carrot, peeled and halved 2 celery stalks, including leaves, cut into Read More …
Rabbit and Bacon Casserole
Serves: 2 1 whole rabbit 2 tablespoons oil 1 tablespoon flour 3 slices bacon, coarsely chopped 1 medium onion, coarsely chopped 3 teaspoons flour, extra 1 tablespoon tomato paste 1 small chicken bouillon cube, crumbled 3/4 cup water 1/3 cup Read More …
Rabbit and Prune Casserole
1 rabbit, jointed 450ml red wine 2 tablespoon white vinegar 6 peppercorns 2 bay leaves 1/2 teaspoon thyme small sprig rosemary 115g prunes 60g butter 45g flour salt and pepper Marinate rabbit overnight in a mixture of, wine, vinegar, peppercorns, Read More …
Rabbit in Cream Sauce
1-1/2 lb rabbit joints 1 tablespoon salt 1 chicken bouillon cube 2 onions, quartered white pepper 1 tablespoon cornflour 3 tablespoon cream 1 teaspoon French mustard Cover rabbit joints with cold water in a large pan, add salt and leave Read More …
Rabbit in White Wine
1 Lg. Rabbit cut in pieces 3 tablespoon Butter 2 Red Onion, sliced 2 Carrot, sliced 2 Celery stalks, diced 2 tablespoon Minced Garlic, Fresh (Bottled Ok) 1/4 teaspoon Thyme 1/4 teaspoon Marjoram 1 c Chicken Stock 2 tablespoon Vinegar Read More …
Rabbit Stew
1 rabbit, cut into serving size pieces 8 ozs bacon, cut into strips 2 medium-sized onions, thinly sliced 1 garlic clove, finely chopped 3 large carrots, peeled and thinly sliced MARINADE 16 fluid ozs dry red wine 3 teaspoon vegetable Read More …
Rabbit with Mustard
This is one of the best meat dishes I know for piquant contrast of flavours. For four people, you need the saddle cut in two, and the hindquarters. The forequarters and head can be used for soup. 1-1/2 pounds pork Read More …
Raging Rabbit
2 rabbits (2-1/2 lbs. each) quartered 1 tablespoon canola/corn oil 1 tablespoon Creole mustard Cajun Ragin’ Rub 1 tablespoon brown sugar 1 tablespoon ground black pepper 1-1/2 teaspoon white pepper 1-1/2 teaspoon celery salt 1/2-1 teaspoon cayenne 1/2 teaspoon dried Read More …
Sweet and Sour Rabbit (Or Hare) Italian Style with Chocolate
1 rabbit, jointed (or 1 young hare) seasoned flour Marinade: 3/4 pint red wine 2 heaped tablespoons each finely chopped onion and finely chopped carrot 1 tablespoon each parsley and thyme 1 bay leaf 3 cloves plenty of black pepper Read More …
German Rabbit
2 rabbits, or may use any small game 4 cups pitted prunes, soaked 15 minutes in warm water 1/4 cup flour 1 cup tiny pearl onions 1 teaspoon salt 11 ounce ale or beer large dash black pepper 1 teaspoon Read More …
Jugged Hare (or Rabbit) with Forcemeat Balls
1 hare, jointed seasoned flour hare’s blood, brain, liver (optional) 1/2 pound streaky bacon, cubed 1/2 pound chopped, or pickling onions 3 ounces lard 1/2 tablespoon thyme 1 heaped tablespoon chopped parsley bay leaf beef stock glass of port redcurrant Read More …
Lapin aux Pruneaux (Rabbit with Prunes)
1 rabbit, preferably not hung for too long. 200 g dried ceps, rehydrated in 300 ml hot water 300 ml red wine 2 large handfuls prunes 2 red onions double cream Joint the rabbit (if not already done) into hindquarters, Read More …
Brandied Rabbit In Mustard Sauce
1 md Rabbit, cut up, frying 1 tablespoon Olive oil 1 tablespoon Butter or margarine 1 md Onion, cut in four Whole cloves Bouquet garni * Salt to taste Brandy 4 tablespoon Whipping cream 1-1/2 tablespoon Grainy coarse Dijon Mustard Read More …
Fried Rabbit in Breadcrumbs
4 tablespoons Milk 1 oz Flour 1/4 teaspoon Salt 1/4 teaspoon Black pepper 1 4 lb rabbit, cleaned cut into serving pieces 1 Egg; lightly beaten with 1 teaspoon Water 3 oz Fresh breadcrumbs Vegetable oil for deep frying 4 Read More …
Jugged Hare (Rabbit) England, 1783
Jugged Hare (Rabbit) England, 1783 4 lb to 5 lb hare or rabbit; jointed 3 tablespoons flour 3 tablespoons bacon drippings 2 onions; sliced 1/4 lb (1/2 cup) diced bacon 2-1/2 cup light game stock 1/4 teaspoon ground cloves 1/4 Read More …
Australian Poached Rabbit with Bruschetta
1 each Spanish onion, peeled and sliced 2 each Stalks of celery, chopped 2 sm Carrots, chopped 2 each Sprigs of thyme 2 each Bay leaves 12 each Black peppercorns 1 each Rabbit 2 each Cloves of garlic, quartered 16 Read More …
Rabbit Stew with Raisins and Pine Kernels
1-1/2 pounds rabbit meat, off the bone flour 2 tablespoons olive oil 2 medium onions, peeled and sliced 1 stick of celery, chopped 2 tablespoons balsamic vinegar 5 fl oz game or chicken stock 5 fl oz red wine a Read More …
Rabbit Casserole with Orange
1 rabbit, jointed seasoned flour 3 ounce butter or lard 1/4 pint dry white wine beef stock pepper, salt bouquet garni 1 ounce butter 1 tablespoon flour juice of 1 Seville orange 2 Seville oranges A good recipe to try Read More …
Rabbit Stew with Raisins and Pine Kernels
1-1/2 pounds rabbit meat, off the bone flour 2 tablespoons olive oil 2 medium onions, peeled and sliced 1 stick of celery, chopped 2 tablespoons balsamic vinegar 5 fl oz game or chicken stock 5 fl oz red wine a Read More …
Rabbit Stew
1 rabbit, cut into serving size pieces 8 ounces bacon, cut into strips 2 medium-sized onions, thinly sliced 1 garlic clove, finely chopped 3 large carrots, peeled and thinly sliced MARINADE 16 fluid ounces dry red wine 3 teaspoons vegetable Read More …
Pate de Lapin (Rabbit Pate)
for 8 people 600 gr [1-1/2 lb] rabbit meat (equivalent to one rabbit of 1.5kg [3 lb]) 400 gr [1 lb] of sausage meat 2 large shallots 2 eggs 2 Tablespoons sour cream 5 cl [2 fl oz] cognac or Read More …
Magdalen Rabbit
6 ounces Gloucester or Cheddar cheese juice of 1/2 a lemon 1/2 teaspoon dry mustard cayenne pepper ale Coarsely grate cheese into a mixing bowl. Add the lemon juice, mustard, a pinch of cayenne pepper and enough good ale to Read More …
Herb Roasted Rabbit
2 tablespoons olive oil 1 rabbit 1 onion, chopped 1 garlic clove, crushed 2/3 cup white wine 1/2 teaspoon rosemary 2 tablespoons chopped parsley In a large, heavy kettle, heat olive oil and brown cut-up rabbit until golden, about 6 Read More …
French Rabbit Stew
1 Rabbit; disjointed 3 tablespoon Butter 1-1/2 teaspoon Salt; optional 1/2 teaspoon Freshly ground black pepper 2 tablespoon Flour 1/4 c Beef broth 1/2 c Dry white wine 4 sl Bacon; diced 12 sm White onions 1 cl Garlic; minced Read More …
Louisiana Rabbit Stew
Number of Servings: 10 5 rabbits 2 cup oil 2 cup flour 2 cans tomatoes 7 onions 1 tablespoon salt 1/4 teaspoon black pepper 1/8 teaspoon red pepper 1/4 teaspoon garlic powder 1/4 teaspoon MSG 3 oz Golden sherry 2 Read More …
Rabbit Stew
1 rabbit cut into pieces flour salt and pepper 2-1/2 tablespoon butter 7 cups boiling water 1 teaspoon thyme 1 cup corn 3 potatoes, cubed 1/4 teaspoon cayenne 3 medium onions, sliced 2 cups canned tomatoes with juice Roll the Read More …
Braised Rabbit for 100
RABBIT, CUT-UP, READY TO COOK THAWED 70 lb ONIONS, DRY PEELED, SLICED, 1/8 INCH 4 lb SALAD OIL 7 2/3 oz SALT 3 1/4 oz (5 tbsp) PEPPER, BLACK 1/2 oz (2 tbsp) GARLIC POWDER 5/8 oz (2 tbsp) WATER Read More …
Medallions of rabbit with semolina croquettes for 10 or 100
Ingredients 10 servings 100 servings Rabbit meat with bone 2 kg 20 kg White bread 0,375 kg 3,75 kg Lard 0,150 kg 1,5 kg Tomato paste 0,05 kg 0,5 kg Vegetables 0,25 kg 2 kg Black wine 0,2 Read More …
Fried Marinated Rabbit for 100
Servings: 100 Portions (2 Pans) Portions: 1 to 2 Pieces Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 325 degrees F. Deep Fat; 300 degrees F. Oven 50 lb. rabbit, ready-to-cook, cut-up 4 gallon water 1 cup vinegar 5 Read More …
Fried Rabbit for 100
Servings: 100 Portions (2 Pans) Portions: 1 to 2 Pieces Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 325 degrees F. Deep Fat; 300 degrees F. Oven 50 lb. rabbit, ready-to-cook, cut-up 3-1/4 quart (3 lb) flour, wheat, pastry, Read More …