Embark on a culinary journey with our curated collection of rabbit hunter-style recipes, a testament to the rich traditions of game cooking. These delectable dishes capture the essence of the hunt, offering a symphony of flavors that will tantalize your taste buds. From the classic French civet de lapin to the rustic Italian coniglio alla cacciatora, these recipes embody the spirit of the chase, showcasing the versatility and unique characteristics of rabbit meat. Whether you're a seasoned hunter seeking to elevate your game-to-table experience or a curious home cook eager to explore new culinary horizons, our comprehensive guide will equip you with the knowledge and inspiration to create unforgettable rabbit hunter-style meals.
Here are our top 3 tried and tested recipes!
PORTUGUESE RABBIT HUNTER STYLE
This hearty Portuguese Rabbit dish is perfect for autumn. It originally called for the blood of the rabbit, which is a bit tough to find at your supermarket these days. Instead, I use the liver to add a bit more dimension and body along with bacon, mushrooms, and tomatoes.
Provided by David Leite
Categories Mains
Time 2h30m
Number Of Ingredients 13
Steps:
- Heat a large pot over medium-low heat until hot. Add the bacon and let it sizzle until the fat is rendered and the meaty bits are crunchy, 18 to 20 minutes. Transfer to paper towels to drain.
- Generously season the rabbit with salt and pepper. Raise the heat to medium high and sear the rabbit in the fat, working in batches if needed, until golden brown, 6 to 8 minutes per side. Transfer to a plate and set aside.
- If the pot is dry add a drizzle of olive oil. Lower the heat to medium, add the mushrooms, onions, and bay leaves and cook, stirring occasionally, until deeply colored, 18 to 22 minutes. Add the garlic and cook for 1 minutes more.
- Pour in the wine and let it burble for 30 seconds, then nestle in the rabbit pieces. Squash the tomatoes with your hands over the pot and add them along with their juice, the 2 parsley sprigs, oregano, and sage.
- Bring the mixture to a boil, reduce the heat to low, add the reserved liver, and simmer, covered, until the rabbit is cooked through, about 1 hour. Toss the parsley and bay leaves. Taste the liquid and season with salt and pepper, if needed.
- If you're so inclined, transfer the rabbit to a platter and with a slotted spoon scoop the vegetables into a small bowl. Turn the heat under the pot to high to thicken the liquid. Otherwise, arrange the rabbit in the middle of the platter and spoon the mushrooms, onions, and tomatoes on top. Sprinkle with the bacon. Pour a bit of the liquid over the top and serve the rest on the side. Shower the dish with parsley just before serving.
Nutrition Facts : ServingSize 1 serving, Calories 774 kcal, Carbohydrate 25 g, Protein 86 g, Fat 31 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 313 mg, Sodium 850 mg, Fiber 6 g, Sugar 10 g, UnsaturatedFat 17 g
RABBIT, HUNTER-STYLE: CONIGLIO ALLA CACCIATORA
Steps:
- In a large saute pan, heat the oil over medium-high heat. When the oil is hot, add the rabbit and cook until brown. Turn the rabbit over and cook the other side. Remove the browned rabbit to a plate and hold aside.
- When all rabbit is removed, add the onion, garlic, and mushrooms. Saute until the onion is tender. Add in the browned rabbit and season with salt, pepper and red pepper flakes. Add the tomatoes, cover, and simmer for 30 minutes, or until rabbit is done. Remove the rabbit from the sauce and keep warm. Remove the cover and simmer for another 10 minutes on high heat to concentrate the sauce. Adjust the seasoning if necessary. Pour sauce on top of rabbit and sprinkle with parsley.
RABBIT HUNTER'S STYLE
Make and share this Rabbit Hunter's Style recipe from Food.com.
Provided by ratherbeswimmin
Categories Rabbit
Time 5h30m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Season the rabbit liberally with salt and pepper; in a large skillet, cook the bacon over med-high heat until crisp.
- Transfer to paper towels to drain; crumble and set aside.
- Add the rabbit to the hot bacon fat and brown on all sides.
- Transfer to a slow cooker.
- Add shallots and garlic to the skillet; cook, stirring, for 2 minutes.
- Sprinkle with the flour, then add the wine; cook, scraping up any browned bits stuck to the pan.
- Add in the tomato sauce, water, thyme, and basil; bring to a boil.
- Pour over the rabbit; cover and cook on HIGH for 2 hours.
- Add mushrooms to the slow cooker; cover and continue cooking on HIGH 1 ½-3 hours, until the rabbit is very tender and falling off the bone.
- Taste and adjust seasonings to taste; serve garnished with parsley and crumbled bacon.
Nutrition Facts : Calories 1141.7, Fat 52.5, SaturatedFat 16.3, Cholesterol 354, Sodium 1225.7, Carbohydrate 26.5, Fiber 2.9, Sugar 6.4, Protein 124.4
Tips:
- Choose the right rabbit: Select a young, tender rabbit for the best flavor and texture.
- Properly clean the rabbit: Remove any organs, glands, and excess fat from the rabbit before cooking.
- Marinate the rabbit: Marinating the rabbit in a flavorful mixture of herbs, spices, and liquids helps tenderize the meat and infuse it with flavor.
- Brown the rabbit: Browning the rabbit in a pan over medium-high heat before stewing or braising adds depth of flavor and color to the dish.
- Use a variety of vegetables: Incorporate a variety of vegetables, such as carrots, celery, onions, and mushrooms, into the stew or braise for added flavor and texture.
- Cook the rabbit until tender: Depending on the cooking method, the rabbit should be cooked until the meat is fall-off-the-bone tender.
- Serve with your favorite sides: Rabbit pairs well with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple salad.
Conclusion:
Rabbit is a versatile and delicious meat that can be prepared in a variety of ways. Whether you choose to stew, braise, or fry your rabbit, following these tips will help you create a flavorful and satisfying meal. So next time you're looking for a new and exciting protein to try, give rabbit a chance – you won't be disappointed!
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