Hunter Rabbit
This recipe (and a few others) are the reason we are raising meat rabbits today! This old French recipe takes a little effort, but the results are delicious. Traditionally, the rabbit is cut into eight portions: 2 front legs, saddle/loin - cut in 2 pieces, 2 back legs, and 2 ribs. For simplicity, this dish can be prepared with a whole rabbit, just skip the browning step. Meat can be stripped from the bones before serving. Serve over rice or alongside steamed new potatoes. So, without further ado... Hunter Rabbit!
Ingredients:
1 fryer rabbit (2.5-3#), cut up
salt & pepper
4 strips of bacon
4 shallots, chopped (or 1 C. onion, chopped)
1 1/2 C. mushrooms, sliced
3 cloves garlic, minced
2 T. flour
1/2 C. water
1/2 C. dry white wine (or chicken broth)
1/2 C. tomato sauce
1 tsp. fresh thyme, chopped (1/2 tsp. dried)
1 tsp. fresh basil, minced (1/2 tsp. dried)
1/4 C. fresh parsley, chopped (2 T. dried)
Season rabbit with salt & pepper. Cook bacon in a large skillet (or dutch oven) over med-high heat until crisp. Remove to paper towels to drain. Crumble bacon and set aside. Add rabbit pieces to hot bacon fat and brown on all sides. Place in 9x13" baking pan. Whisk flour into water. Saute shallots (onion), mushrooms, and garlic in pan for 2 minutes. Add wine (broth) slowly to the pan, scraping up any browned bits. Add tomato sauce, flour/water mixture, thyme, and basil. Bring to a boil. Pour over rabbit.
For oven: Cover and bake at 350 degrees for 1 1/2 to 2 hours until meat is very tender and falling off the bone. (older rabbits will take longer than young fryers).
For Crock pot: Don't add mushrooms to the sauce. Place rabbit in crock pot and pour sauce on top. Cover and cook on High for 2 hours. Add mushrooms, stir, and cook in high for another 1-3 hours until meat is tender.
Add salt & pepper to taste. To serve, garnish with parsley and crumbled bacon. Enjoy! Makes 4-6 servings.
1 fryer rabbit (2.5-3#), cut up
salt & pepper
4 strips of bacon
4 shallots, chopped (or 1 C. onion, chopped)
1 1/2 C. mushrooms, sliced
3 cloves garlic, minced
2 T. flour
1/2 C. water
1/2 C. dry white wine (or chicken broth)
1/2 C. tomato sauce
1 tsp. fresh thyme, chopped (1/2 tsp. dried)
1 tsp. fresh basil, minced (1/2 tsp. dried)
1/4 C. fresh parsley, chopped (2 T. dried)
Season rabbit with salt & pepper. Cook bacon in a large skillet (or dutch oven) over med-high heat until crisp. Remove to paper towels to drain. Crumble bacon and set aside. Add rabbit pieces to hot bacon fat and brown on all sides. Place in 9x13" baking pan. Whisk flour into water. Saute shallots (onion), mushrooms, and garlic in pan for 2 minutes. Add wine (broth) slowly to the pan, scraping up any browned bits. Add tomato sauce, flour/water mixture, thyme, and basil. Bring to a boil. Pour over rabbit.
For oven: Cover and bake at 350 degrees for 1 1/2 to 2 hours until meat is very tender and falling off the bone. (older rabbits will take longer than young fryers).
For Crock pot: Don't add mushrooms to the sauce. Place rabbit in crock pot and pour sauce on top. Cover and cook on High for 2 hours. Add mushrooms, stir, and cook in high for another 1-3 hours until meat is tender.
Add salt & pepper to taste. To serve, garnish with parsley and crumbled bacon. Enjoy! Makes 4-6 servings.
Brick House Acres Rabbitry - Frankfort, NY 13340 - (315) 737-5635