Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, braised rabbit. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Braised Rabbit is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Braised Rabbit is something which I’ve loved my whole life.
Rabbit, seared and braised with onions, celery root, and Belgian ale. Lean, mildly flavored rabbit is delicious when slow-cooked in a Catalan cassola (or cazuela, in Spanish) with tomatoes, carrots. Biba Caggiano demonstrates how to cook braised rabbit with prosciutto.
To begin with this recipe, we have to first prepare a few ingredients. You can cook braised rabbit using 13 ingredients and 17 steps. Here is how you can achieve it.
The ingredients needed to make Braised Rabbit:
- Take 3 lb rabbit
- Prepare 2 tbsp seasoned flour (I added about 1/2 tsp of salt and pepper each)
- Make ready 2 tbsp EVOO
- Get 2 tbsp butter
- Take 4 oz bacon
- Take 1 onion, roughly chopped
- Prepare 3 carrots, sliced
- Get 2 stick celery, trimmed and sliced
- Take 1 1/4 cup chicken stock
- Make ready 1 1/4 cup dry hard cider (can us stout too), 1/2 pint
- Make ready 1 bunch fresh parsley leaves, chopped
- Prepare 1 salt, to taste
- Get 1 pepper, to taste
Download Braised rabbit stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. The Braised Rabbit recipe out of our category Rabbit! Tender rabbit, vegetables and a rich broth make for a winner everytime. This wild twist on traditional stew will blow your taste buds away.
Instructions to make Braised Rabbit:
- Soak the joints in cold salted water for at least two hours.
- Pat pieces dry with paper towels.
- Toss bunny pieces in seasoned flour, while singing little bunny foo-foo and ruefully whispering "I told you so…" to the pieces.
- Preheat the oven to 400°F.
- Heat the oil and butter together in a flame proof dutch oven on a stove burner.
- Shake off (and reserve) any excess flour from the rabbit joints and brown them on all sides; lift out and set aside.
- Drink from your cider collection. (The trick here is that you only use one bottle for the recipe…that leaves five you have to get rid of…imbibe!)
- Add the bacon to the dutch oven and cook to completion, then set aside with the rabbit. Make inappropriate animal jokes when children are not present.
- Add the vegetables to the dutch oven and cook gently until just coloring.
- Add the reserved flour to the veggies to absorb the fats left in the dutch oven.
- Stir over a low heat for 1 minute to cook the flour; seems like a good time to have more cider.
- Add the stock and alcohol, stirring to make a smooth sauce. For an extra challenge, swig while stirring and not spilling from either you bottle or the Dutch oven. High-five yourself upon completion.
- Return the rabbit and bacon to the dutch oven with half the chopped parsley and a light seasoning of salt and pepper.
- Mix gently together while reciting double double toil and trouble, then cover with a lid and put into the preheated oven.
- Cook for 15-20 minutes, then reduce the temperature to 300°F for about 1 1/2 hours, or until the bunny is tender.
- Add the remaining parsley and serve with some rustic sides.
- This was a recipe I found in an Irish cook book; the instructions were modified to my liking.
Tender rabbit, vegetables and a rich broth make for a winner. Andrew Scrivani for The New York Times. Even in adulthood, every time I order braised rabbit, I still flash back to that image of a cartoon assemblage of rabbit ears, fluffy. Diced rabbit cooked in a wonderfully flavoured white wine sauce with a dash of chilli heat, served with simply roasted fennel on the side. Add the rabbit pieces and cook over a high heat, turning until browned all over.
So that is going to wrap this up with this exceptional food braised rabbit recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
