Rabbit Reciepe's

[Lee85 44]

Here you go, for those who like to eat it:

 

Rabbit Stew With English Cider

Serves 4

 

Ingredients

2 tbsp olive oil

300g streaky bacon, chopped

1 wild rabbit, skinned and jointed

12 baby carrots

8 shallots, peeled and whole

4 garlic cloves, crushed

2 tbsp honey

1 sprig fresh thyme

1 bay leaf

400ml cider

Salt and freshly ground black pepper

Method: How to make rabbit stew with English New Forest cider

1. Heat a frying pan and add the olive oil. Add the bacon and sauté until golden and crisp. Remove the bacon to a casserole dish.

 

2. Add the rabbit joints to the frying pan, sauté until golden and then place in the casserole dish.

 

3. Lastly, add the carrots, shallots, garlic and honey to the pan and cook until caramelised. Transfer the mixture to the casserole dish, season with salt and pepper and pop in the thyme and bay leaf. Cover with the cider.

 

4. Cook in a preheated oven at 120°C for two hours.

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Rabbit Milanese

 

This is a wizard recipe for when you have netted or shot a young, tender rabbit. It also works beautifully with turkey, veal or chicken.

 

Making breadcrumbs in camp is a tricky business, so carry a packet of cornflakes with you wherever you go.

 

Empty a third of them into a bag, put the bag on a chopping board and bash the cornflakes into fine crumbs with a bottle or rolling pin. Easy-peasy.

 

You can add whichever vegetable is in season to this simple tomato sauce. (It is particularly good with artichoke hearts, celeriac or parsnips, or with broad beans, peas and lettuce instead of the tomatoes).

 

The rabbit crumbing and frying takes about 10 minutes. Delicious, fast camp-cooking.

 

Feeds 4-6

 

Ingredients

2 rabbits

1/2 packet of cornflakes, bashed into fine crumbs

Some flour, for coating

4 free-range eggs, beaten

1 tablespoon olive oil

A knob of butter

For the sauce

Olive oil

1 large onion, finely chopped

1 fat garlic clove, finely chopped

2 carrots, diced into 1/2cm cubes

2–3 courgettes, diced into 1/2cm cubes

Wild thyme, fennel, chervil or rosemary

1–2 bay leaves

1 x 400g tin of plum tomatoes or 4–6 fresh tomatoes, chopped

Salt and pepper

A pinch of sugar

 

Method: How to make rabbit milanese

1. Cut the meat from the rabbit into 3–4cm pieces and lay the pieces between sheets of greaseproof paper. Bash them with a rolling pin or bottle until they are very, very thin.

 

2. To make the sauce, heat the oil in a heavy-bottomed frying pan over a medium heat and add the onion. Sweat for five minutes before adding the garlic, carrot and courgettes.

 

3. Cook for a further 5–10 minutes before adding the herbs and tomatoes. Season with salt and pepper and add the pinch of sugar.

 

4. Simmer for 20 minutes until the sauce is reduced and full of flavour.

 

5. Take three deepish bowls and fill one with the cornflake crumbs, one with the flour and one with the eggs.

 

6. Season the rabbit pieces with salt and pepper and dip each piece into first the flour, then the eggs and finally the crumbs, ensuring that each piece is totally covered in crumbs.

 

7. Heat a tablespoon of oil and a knob of butter in a large frying pan over a high heat. When they are sizzling hot, add the rabbit and cook for two to three minutes a side until crispy and golden.

 

8. Serve with the tomato sauce.

 

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Rabbit and wild garlic risotto recipe (G ramsey)

 

Hop to it and try Gordon’s creamy rabbit and wild garlic risotto recipe

 

Serves 4

Ingredients

3 tbsp butter

2 shallots, finely chopped

1 garlic clove, finely chopped

350g Arborio or Carnaroli rice

125ml dry white wine

2 litres hot rabbit stock

2 tbsp extra virgin olive oil

200g rabbit poached and coarsely chopped

2 tbsp freshly grated Parmesan cheese, plus extra for garnish

5 wild garlic leaves, finely chopped

Small handful of flat leaf parsley, finely chopped

1 lemon, zest only

2 tbsp crème fraiche

Sea salt and fresh ground black pepper

Method: How to make rabbit and wild garlic risotto

1. Melt half the butter in a deep frying pan and add the garlic and shallots. Once they’ve softened and cooked through, add the rice and toast the grains until hot.

 

2. Add the wine and stir and allow the rice to absorb the liquid. Add the stock a ladle or two at a time stirring constantly.

 

3. As soon as the rice starts to turn translucent, start to season it with the Parmesan, wild garlic and parsley. This will darken the risotto a little - cook for a further 5 mins, stirring often. Add the poached rabbit meat and stir through the butter and crème fraiche. At this point the risotto should be coating the back of the spoon and have a good creamy consistency. Finally when the rice is cooked al dente add the lemon zest and mix through.

 

4. To serve, spoon onto plate, gently tap and shake the plate to spread the risotto and drizzle with olive oil.

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I've copy and pasted these for anyone who's interested, some sound quite nice.

[welshdragon 6]

put it in the Living Off The Land & Game Cooking section .

 

W.D