Best 3 Poor Mans Rabbit Recipes

Indulge in the delectable flavors of "Poor Man's Rabbit", a collection of mouthwatering recipes that transform affordable ingredients into culinary masterpieces. Discover the secrets of preparing tender rabbit-like meat using budget-friendly alternatives like chicken, pork, and beef. Each recipe offers a unique twist on this classic dish, from the traditional Southern-style Poor Man's Rabbit to the tantalizing Italian-inspired version. Get ready to tantalize your taste buds with savory stews, rich casseroles, and flavorful skillet meals, all while saving money and satisfying your cravings. Whether you're a seasoned home cook or just starting your culinary journey, these recipes will guide you in creating delicious and budget-conscious meals that your family and friends will love.

Here are our top 3 tried and tested recipes!

POOR MAN'S RABBIT

Poor Man's Rabbit image

I love rabbit - properly cooked, it is a wonderful full-flavored not overly rich meat. Received in email from gourmet-recipes-from-around-the-world. Thanks deranged_millionaire! Saving this one for cold weather this winter.

Provided by Busters friend

Categories Rabbit

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 rabbit, cut in 6 pieces, with liver (large)
1/2 cup flour
salt, to taste
fresh ground black pepper, to taste
4 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, minced
2 cups red wine
1 bouquet garni (bay leaf, savory, and thyme, wrapped in cheesecloth)
1 1/2 cups veal stock (brown)
1 cup white pearl onion
2 cups mushrooms, cleaned whole

Steps:

Dredge rabbit pieces, including liver, in flour, then shake to remove all but a light dusting. Salt and pepper each piece. Heat 2 tablespoons of the oil in a large saucepan over medium heat and brown rabbit on all sides until golden. Remove from pan and set aside.
In same pan, heat 1 tablespoons of the oil and sauté onions and garlic over medium heat until tender. Add 1/2 cup of the wine to pan and raise heat. Cook until most of the wine has evaporated, stirring constantly to loosen any browned bits on the bottom. Add remaining 1 1/2 cups wine, bouquet garni, and veal stock. Cook for 5 minutes. Return rabbit to pan, cover, lower heat, and slowly simmer for 1 1/2-1 3/4 hours or until rabbit is very tender.
Meanwhile, blanch pearl onions in a pot of boiling water for 1 minute. Drain and peel by cutting off root ends and squeezing onions out of skin. Sauté whole mushrooms and pearl onions over medium heat in remaining 1 tablespoons oil until golden, about 15 minutes. Season to taste with salt and pepper.
When rabbit is cooked, remove from pan, cover, and keep warm. Discard bouquet garni, mash the liver in pan, then strain the sauce, pushing as many of the solids as possible through the strainer. Return sauce to pan, add rabbit, mushrooms, and onions. Simmer for 5 minutes to heat through, then serve.

POOR MAN'S PIE

Poor Man's Pie image

This is an awesome recipe that I got from my coworker. It can be modified in many ways, including for the slow cooker. It's a simple meal of things you often already have on hand that really sticks to the bones, and it can also be a fun way to use up some leftovers.

Provided by KatieDarling

Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes

Time 45m

Yield 8

Number Of Ingredients 8

Ingredients

1 pound ground beef
salt and ground black pepper to taste
1 pinch garlic powder, or to taste
1 pinch onion powder, or to taste
1 (10.75 ounce) can cream of mushroom soup
2 (15 ounce) cans green beans, drained
5 cups mashed potatoes
2 cups shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Cook and stir ground beef in a large skillet over medium heat until browned and crumbly, about 10 minutes; season with salt, black pepper, garlic powder, and onion powder. Drain excess grease. Stir cream of mushroom soup and green beans into ground beef and bring to a simmer.
Spread ground beef mixture into a 9x13-inch casserole dish. Spread mashed potatoes evenly over ground beef mixture. Sprinkle Cheddar cheese over the top.
Bake in the preheated oven until heated through, about 20 minutes.

Nutrition Facts : Calories 371.6 calories, Carbohydrate 29 g, Cholesterol 66.7 mg, Fat 19.1 g, Fiber 3.5 g, Protein 20.5 g, SaturatedFat 9.4 g, Sodium 1041.5 mg, Sugar 3.3 g

PAUL PRUDHOMME'S POORMAN'S JAMBALAYA

Paul Prudhomme's Poorman's Jambalaya image

Killer jambalaya! No tomato in this one and consider yourself warned: careful with the peppers in the seasoning mix. I usually cut the various peppers to 1/4 of the listed amount. I use my food processor to chop the vegetables. Do them separately to get them the right size. Have all the ingredients prepped and ready before you begin cooking because if you don't pay attention, you'll burn it. Make every effort to use homemade stock or sodium-free stock. This is soooo good and sooo worth the effort.

Provided by sugarpea

Categories White Rice

Time 1h10m

Yield 8 appetizer servings, 4 serving(s)

Number Of Ingredients 18

Ingredients

4 small bay leaves
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon dry mustard
1 teaspoon ground red pepper (preferably cayenne)
1 teaspoon gumbo file (file powder) (optional)
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
4 tablespoons margarine
6 ounces tasso (about 1 1/2 cups) or 6 ounces other smoked ham, diced
6 ounces smoked andouille sausages (about 1 heaping cup) or 6 ounces kielbasa, diced
1 1/2 cups onions, chopped
1 1/2 cups celery, chopped
1 cup bell pepper, chopped
1 1/2 teaspoons minced garlic
2 cups uncooked rice (preferably converted)
4 cups beef stock or 4 cups chicken stock (if not salt-free, adjust salt)

Steps:

Seasoning Mix: Combine all the ingredients in a small bowl and set aside.
Jambalaya: Use a large, heavy skillet, cast iron is best; over high heat melt margarine; add tasso and andouille, or ham and sausage, and cook 5 minutes, stirring occasionally.
Add onions, celery, bell pepper, seasoning mix and garlic; stir and cook 10-12 minutes until well browned, scraping the bottom of the pan well.
Stir in rice and cook 5 minutes, again scraping the pan bottom often; add stock.
Bring mixture to boil; reduce heat and simmer, uncovered, about 20 minutes, until rice is tender but still a bit crunchy; stir a bit towards the end of the cooking time; remove bay leaves and serve.

Tips:

Use affordable cuts of meat: This recipe calls for chicken thighs, which are a relatively inexpensive cut of meat. Other affordable options include ground beef, pork shoulder, or stewing beef.
Use pantry staples: This recipe uses common pantry staples like canned tomatoes, tomato paste, and dried herbs. This makes it a great option for a quick and easy meal.
Cook in bulk: This recipe makes a large batch of stew, which is perfect for meal prepping or feeding a crowd. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Serve with simple sides: This stew is hearty and flavorful, so it doesn't need a lot of fancy sides. Serve it with a simple salad, rice, or bread.

Conclusion:

This poor man's rabbit stew is a delicious and affordable meal that is perfect for a weeknight dinner. It is made with simple ingredients that you probably already have on hand, and it can be easily customized to your liking. So next time you're looking for a quick and easy meal, give this stew a try.