Remove rabbit loin, thighs, celery, carrot, onion and potatoes; reserve hot. Ladle into a couple of shallow bowls and sprinkle the parsley over before serving. Add the rabbit pieces, toss to … In a crock-pot, place potatoes, carrots and onion. https://www.allrecipes.com/recipe/136629/braised-rabbit-with-mushroom-sauce https://www.dominicancooking.com/8314-braised-rabbit-white-wine-sauce.html Subscribe to our weekly newsletter and never miss a post. Season meat with salt and pepper; brown in oil on all sides and place in crock pot on top of vegetables. Place the rabbit pieces on a platter and pat dry with paper towel. When the oil is hot, brown the rabbit well on all sides, in batches, if necessary. Season with salt and pepper. Uncover, add the cream and stir to combine. Heat the oil in a large, heavy based frying pan with a lid. Cover and simmer for another 10 minutes until the rabbit is tender. Cover and let simmer for 10 minutes. Remove to a plate. I use a combination of mushrooms in this dish – Chanterelles and portobellos – but any type will be fine. Remove to a plate. Kosher salt and freshly ground black pepper, 2 tablespoons Louisiana Creole mustard, such as Zatarain's, 2 tablespoons Dijon-style mustard, such as Maille Dijon Originale. Stir through the peas and cook a further 5 minutes or so. Once the oil is hot, add the rabbit pieces. https://www.saveur.com/article/Recipes/Rabbit-Braised-in-Red-Wine Cover the pan and keep warm. Return the legs to the pan and put the lid on. Your email address will not be published. Serve with steamed rice or mashed potatoes along with crusty French bread, and of course, a bottle of French Burgundy wine. Cook for about 1 1/2 hours at a low simmer or until the rabbit is tender. … Add the rabbit pieces and cook over a high heat, turning until browned all over. On medium heat, add the wine and deglaze the pan. I leave the lid off in the final 10 minutes or so to make sure the sauce is a nice consistency. Total Carbohydrate Stir to make sure the sauce is thickening, but not sticking on the bottom of the pan. In the same pan on medium heat, add the oil. Add the tomatoes, wine, water and thyme to the pan and bring to a boil. Heat the olive oil in a large, lidded pot like a Dutch oven or, if you have one, an earthenware pot. Add the chorizo, onion, garlic, carrot and clery and cooke over a medium heat until vegetables are well cooked (about 10 minutes). Dredge the pieces lightly in flour and place on a platter. Cooking with rabbit is a common ingredient of both rural Louisiana and French cultures. Remove the rabbit from the heat and deglaze pan with the white wine. Find whole, farm-raised rabbit if you can. Place in 210 degree F oven; braise for 30 to 40 minutes. 72 g It’s Free! Stir all the vegetables together for 2 minutes and then remove to a platter. Add the rabbit pieces and cook over a high heat, turning until browned all over. https://www.saveur.com/article/Recipes/Rabbit-Braised-in-Red-Wine Better yet, go to a breeder and buy your rabbit direct insuring the freshness and naturalness of the meat, plus it’s always a bonus to meet the farming family that you are helping. Lower the heat to a simmer, place the cover on the pan and let cook for 20 minutes. DIRECTIONS. Taste the sauce and add salt and pepper as needed. I made this for our dinner last night-it was good! Rabbit meat is a common ingredient in Cajun cooking and the star of my Mustard-Braised Rabbit recipe. Add both mustards and stir until combined. Add the potatoes to the pan and cook a further 30 minutes (or until almost cooked through). In the same pan on medium heat, add the onions, celery, bell pepper, and mushrooms to the remaining bacon grease. Cook until the bacon is crispy and remove to a paper towel and drain. Domestic rabbit is a delicate white meat with no gamey taste and is especially good for the braising of this dish. Heat the oil in a large, heavy based frying pan with a lid. In a large cast-iron skillet with heavy lid on medium-high heat, add the bacon. LOG IN. Add the chorizo, onion, garlic, carrot … Add 1 cup of chicken stock. Sauté the ingredients just until the onions turn translucent and then add the carrots and garlic along with the parsley, rosemary, and kale. Place 1/2 cup flour, salt, and pepper into a plastic bag; toss to mix. 23 %. The mustard-spiked cream of this velvety sauce is magically sweet in this rustic farmhouse dish. Add more chicken stock to thin it out, if needed. Place the rabbit on top of the vegetables, and pour the deglazing liquid over the top. Heat to boiling; cover. Strain stock; place lima beans and smoked pieces in saute pan. The peas and potatoes made this an excellent one pot dish on a cold night. For serving, present the pan in the center of the table in traditional farmhouse style. In a large Dutch oven or other heavy pot, heat the olive oil over medium-high heat. And it was the pungent punch of a mustard-braised rabbit I had in a French farmhouse that helped me connect the two cuisines. Pour off any remaining oil from the pan and add the sautéed vegetables and the bacon pieces back to the pan with the rabbit. Cook until the wine reduces by half. Brown the rabbit on both sides. Return rabbit loin, smoked pieces and thigh to pan; add potatoes, stock and lima beans.
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