Rabbit recipes

[glow777]

I know there are plenty of recipes on the net but can anyone recommend some good uns.

Just bagged a couple yesterday and want to try something different to a casserole.

Looks like it will be in cider with honey & rosemary (heavens kitchen goes large) unless someone has some good ideas.

... and maybe HFW bunny burgers

[glow777]

[muddy boots]

3 Tablespoons Dijon mustard
2 tablespoons sunflower oil
Jointed rabit, about 2lb
1 large carrod, sliced
1 onion, sliced
120 ml 4 fl oz water
50 ml 2 fl oz dry white wine
150 ml 5 fl oz double cream
salt and freshly ground black peper

Preheat oven to 200C/400F/Gas mark 6.  Mix the mustard with the oil, salt and pepper and smear all over rabbit joints.  Make a bed of the carrot and onion in a roating tin just large enough to take the rabbit joints in a snug single layer.  Pour in water and lay raabbit pieces on top.  Roast for 25-30 mins, basting frequently with pan juices, until joints are cooked through.  Test by peircing the thickest part of a thigh with a skewer.  If the juices run clear, then they are ready.  If still pinkish, pop back into oven for another 5-10 mins, then test again.

Lift rabbit joints onto warm serving dish and keep hot.  Pick out vegetables and discard.    Set roasting tin on hob and pour in wine.  bring to poil, stirring, boil hard until reduced by about two thirds.  Add cream, stir well and bring back to boil.  Bubble for a few more mins, taste and adjust seasonings. Pour over rabbit and serve.

Personally, I would liquidise veg and add to wine! 

One of Sophie Grigsons meat recipes.

Not tried this one, but have lots of the others and enjoyed.  :D

[supersprout]

Similar to a Fat Lady one, the mustard really seems to work with babbit :)
Glow, I'm soooo jealous, wish I knew where to bag some! ::)

[Barnowl]

Only ever casseroled rabbit myself, but had rather good one in a restaurant where they had boned the saddle,  stuffed it with an apricot based stuffing (aleady cooked and left to cool I imagine) and tied it (so it was sausage shaped), then roasted it.

Have yet to find a similar stuffing recipe but there are lots of recipes for stuffed boned saddle of rabbit on google e.g seriously over the top :D

saddles (1) of rabbit with the skirt(2)
50g poultry fillets
40g of forest mushrooms
Carrots, peas, leeks (100g of each)
5 big potatoes
150g of butter
50g of cream
5 tablespoons of oil
1 egg white
5 tablespoons of white wine
Salt, pepper

(1) The saddle is the fleshy part of the rabbit
(2) Skirt: available at your butcher's.


Recipe

Bone the saddles; salt them and put them to one side.
Blanch the peas and carrots which have been diced small (5mm). Slice the mushrooms.
Make the stuffing with 50g of poultry fillet, 1 egg white, 30g of single cream, salt and pepper.
Mix the mushrooms, the above stuffing, the diced vegetables and the kidneys. Open the saddles, spread the stuffing on them, and roll the saddles in the skirt. Put them on a roasting dish in the over for 20 minutes at 180°C.

Sauce :
Grill the rabbit carcasses in oil with onions, carrots, a bouquet garni and the white part of the leeks. Remove the fat then add 10cl of white wine and 10cl of water, cook for one hour over a low heat. Push through a fine sieve. Stir in the rest of the cream. Allow the meat to come off the bone.
Cut the saddles into rounds. Place them on a serving dish. Thicken the sauce with butter, whisk to emulsion.
This dish is at its best when serves with carrot purée and potatoes in their jackets stuffed with chive cream.


This one's a bit more sensible if you've some courgettes left..
http://www.mangiarebene.net/chefs/frasca/rabbit_stuffed.html

[tim]

All sounds great. They curry well too!

[valmarg]

glow777, I know you asked for non-casserole recipes for rabbit, but if you have to resort to a casserole, this is what we call chicken/bunny stew.  The reason is that it calls for bunny, but we can't very often get it.

100g/4oz streaky bakon rashers, rinded and chopped
4 rabbit portions
4 celery sticks, sliced
2 leeks, trimmed and sliced
1 bay leaf
225g/8oz carrots, sliced
2 tbsp wholemeal flour
568ml/1 pint chicken stock
salt and pepper

Fry the bacon in a flameproof casserole until the fat runs.  Add the rabbit and fry gently until it is browned.  Remove rabbit from the pan. Add the celery, leek, carrot and bay leaf and mix well.  Sprinkle in the wholemeal flour and stir well.  Cook for a minute, then remove from the heat, and gradually add the stock  to the pan.  Bring to the boil, stirring continuously.  Return the rabbit to the pan and season to taste.

Cover and bake at 170C for about an hour, or until the rabbit is tender.  (Probably less than an hour, but keep checking)

The recipe recommends serving this with chive dumplings.  We tend to serve it with mashed potatoes, and when in season, lashings of runner beans.  Also, I think the use of wholemeal flour, rather than white, makes a big difference.

Looking at a basic index for rabbit, there are recipes for terrines/pates and pies.  If any of them appeal, I can look them up and post them.

valmarg

[supersprout]

oh, I remember lamb tikka worked well one year - marinaded 24-36 hours, tender bits only (saddle/legs) :)

[glow777]

thanks all - will investigate and let you know.

Didnt recognise you SS now youve changed to a pumpkin.

There aren't actually that many rabbits in Buxton but where I work is snowed out with them, they must breed like er .......

Anyway the fishing seasons over so now its rabbits, soon be pidgeon when the leaves drop of the trees and I can see them. Then Hare and pheasant then fishing. With gardening in between.

[trojanrabbit]

Rabbit pate anyone?

I'm afraid I've only ever used an outline recipe in my head and throw "enough" in, but it's something like this:

1 rabbit - cut off the bone and finely chopped
Some liver (about 1lb) - coarsely chopped
1 rasher bacon or a few lardons
1 handful thyme
1 tspn coriander seeds - ground
Dollop of Worcester sauce (or Hendersons relish)
Salt 'n' pepper
Dash of nutmeg
2 slices stale bread - coarse crumb or finely diced
1 egg - beaten
1 handful blanched almonds - roughly chopped

Fry the rabbit and bacon bits for a minute or so then add liver. Keep frying until the liver is just cooked - add the herbs, spices and bread a bit before its done. Turn the fried goodness out onto a large board (or perhaps in batches) and roughly chop down a bit further. Return to the pan or a bowl and mix in the egg. Grease a suitable tin or earthenware and spread the almonds across the base, then press in the mixture. Foil and cook in a waterbath for 1 hour at 140C to 160C depending on oven. If possible place another tin or dish on top with as much weight as possible while it cools.

The various additional flavourings are a matter of taste - likewise the almonds, plus they make it look pretty(er) if you turn it out. I usually go for a fairly wide shallow ceramic dish (mainly because we have a tin which just fits inside for pressing afterwards) and have it 1.1/2" thick, but the shape shouldn't matter. Oh, and don't be put off by the fact that the exposed surface tends to go slightly grey where it oxidises; this is the main reason for pressing - to consolidate so that it doesn't go grey right through!

Hope this helps.
Pete