Best 2 Marinated Rabbit Stew Recipes
Tantalize your taste buds with the delectable flavors of marinated rabbit stew, a culinary masterpiece that blends the richness of rabbit meat with a symphony of aromatic spices. Immerse yourself in the art of slow cooking as you craft this delectable dish, allowing the tender兔肉 to absorb a melange of herbs, vegetables, and a hint of tangy red wine. Discover the secrets of creating a luscious marinade that infuses the rabbit with succulent flavors, transforming it into a gastronomic delight. Embark on a culinary adventure with our curated collection of marinated rabbit stew recipes, each offering a unique twist on this classic dish. From the rustic charm of a traditional French daube to the vibrant zest of a Moroccan tagine, our recipes cater to every palate. Prepare to indulge in a symphony of flavors as you explore the diverse world of marinated rabbit stew.
Let's cook with our recipes!
MARINATED RABBIT STEW
Have the skin removed and rabbit opened and drawn. Disjoint as you would a chicken. If the 'wild' flavor is unfavorable, cover with cold water in a saucepan, add green celery tops, 1 onion, 3 whole cloves and 3 whole allspice and cook slowly for 10 minutes. Drain immediately and then proceed with recipe.
Provided by Helena Unzueta
Categories Soups, Stews and Chili Recipes Stews
Time P2DT2h
Yield 6
Number Of Ingredients 14
Steps:
- Put rabbit into a deep bowl and cover with a mixture of the vinegar, water, sugar, onion, carrots, 1 tablespoon salt, pickling spices, and 1/4 teaspoon pepper. Cover and refrigerate 2 to 3 days to marinate, turning pieces frequently.
- Drain rabbit; strain and reserve marinade. Dry rabbit with absorbent paper. Coat pieces with a mixture of 1/3 cup flour, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Heat the fat in a Dutch oven or saucepot. Add the rabbit and brown slowly on all sides. Add 2 cups of the marinade. Cover and cook slowly about 45 minutes, or until meat is tender.
- Thoroughly blend 1/2 up of the reserved marinade and the 1/4 cup of flour. Slowly pour on half of the mixture into cooking liquid, stirring constantly. Bring to boiling. Gradually add only what is needed of remaining mixture for consistency desired. Bring to boiling after each addition. Finally, cook 3 to 5 minutes.
- Arrange rabbit on serving platter. Pour some of the gravy over the rabbit and serving remaining gravy in a gravy boat.
Nutrition Facts : Calories 390.5 calories, Carbohydrate 43.4 g, Cholesterol 86.3 mg, Fat 8.6 g, Fiber 1.2 g, Protein 32.1 g, SaturatedFat 2.5 g, Sodium 1627.3 mg, Sugar 18.5 g
HASSENPFEFFER (MARINATED RABBIT STEW)
My grandpa came to this country from a little town in Bavaria, Germany in the 1920's. He brought so many custom's with him and I cherish them all. He was an avid hunter and this was one of his recipes. Growing up this was one of those annual meals with the whole family. Wild rabbit is the best, but it can be made with tame....
Provided by Cheryl Starker
Categories Wild Game
Time 1h
Number Of Ingredients 14
Steps:
- 1. Cut rabbit into serving size pieces. Put into deep bowl and cover with a mixture of red wine vinegar, water, sugar, onion, carrots, 1 tablespoon salt, pickling spices and 1/4 teaspoon pepper. Cover and put into the refrigerator for 2-3 days to marinate. Turn the rabbit often.
- 2. Drain rabbit pieces, reserving marinade. Dry on absorbent paper. Strain the marinade. Toss out the contents left in the strainer.
- 3. Coat the rabbit pieces evenly by shaking 2 or 3 at a time in a paper or plastic bag containing a mixture of 1/3 cup flour, 1 teaspoon salt and 1/4 teaspoon pepper.
- 4. Heat 3 tablespoons of shortening in a Dutch oven or heavy sauce pot.
- 5. Add the rabbit pieces and brown slowly. Remove from heat. Gradually add 2 cups of the reserved marinade. Cover and simmer 45 minutes to an hour until the meat is tender.
- 6. Add 1/4 cup of flour to 1/2 cup of the reserved marinade. Blend well. Pour 1/2 of this flour mixture into cooking liquid, stirring constantly. Bring to a boil. Gradually add only what is needed of the remaining flour mixture for desired consistency. Bring to a boil after each addition. After the final addition, reduce to medium heat and cook 3 to 5 minutes.
- 7. Serve rabbit with the gravy. This is good with oven roasted potatoes and onions and cooked cabbage.
Tips:
- Use a Dutch oven or heavy-bottomed pot for even cooking and browning.
- Marinating the rabbit overnight in a mixture of red wine, garlic, herbs, and spices enhances its flavor and tenderness.
- Sear the rabbit pieces in hot oil until well-browned to develop a rich color and flavor.
- Add vegetables like onions, carrots, and celery to the pot along with the rabbit to create a flavorful base for the stew.
- Use a combination of red wine and chicken stock for the braising liquid to add depth of flavor to the stew.
- Simmer the stew over low heat for at least 1 hour or until the rabbit meat is fall-off-the-bone tender.
- Serve the stew with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
Conclusion:
Marinated rabbit stew is a hearty and flavorful dish that is perfect for a cold winter night. The combination of tender rabbit meat, aromatic vegetables, and rich sauce makes this stew a true comfort food. With careful preparation and attention to detail, you can create a delicious and memorable meal that will impress your family and friends. So gather your ingredients, fire up the stove, and let's get cooking!
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