Rabbit Recipes: Braised and Stewed
Photos: Montana and Robert Courteau
Rabbit is one of the most common small game around and have survived many a natural disaster. So, chances are good that if you haven’t already eaten rabbit that after a SHTF scenario you will. Find below a couple of recipes for cooking rabbit originally published on All Recipes. com
Rabbit Stew with Coconut Cream
Ingredients
1/4 cup oil for frying
Directions
- Heat the oil in a skillet over medium-high heat. Fry the rabbit pieces until browned on the outside. Transfer to a soup pot or large saucepan. Add the onion, garlic, green pepper, red pepper and chile pepper to the skillet; cook and stir until onion is transparent. Transfer to the saucepan.
- Add the tomatoes, chicken stock, salt and pepper to the saucepan, and bring to a boil. Simmer over medium-low heat for about 2 hours. Remove the rabbit pieces with a slotted spoon and keep warm. Turn the heat up to high under the saucepan and boil the liquid until it has reduced by half.
- Return the rabbit pieces to the pan and stir in the coconut milk. Cook, stirring gently, until heated through. Serve.
YAELIE24
Herb and Beer Braised Rabbit
Ingredients
- 1/2 cup all-purpose flour
Directions
- Place 1/2 cup flour, salt, and pepper into a plastic bag; toss to mix. Add the rabbit pieces, toss to coat with the flour mixture, and shake off excess. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat until lightly smoking.
- Sear the rabbit pieces on each side until golden brown, then set aside. Pour in the remaining tablespoon of olive oil and stir in the sliced onions. Cook until the onions have softened, about 2 minutes; then stir in the mushrooms and garlic, cook for an additional 2 minutes. Add the thyme, basil, rosemary, and bay leaves; season to taste with salt and pepper.
- Place the browned rabbit pieces into the Dutch oven, and pour in the beer and chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the rabbit is very tender, 25 to 30 minutes.
- Stir 3 tablespoons of flour into the softened butter until smooth. Remove the rabbit from the simmering broth and set aside. Skim any visible fat from the liquid, then whisk in the butter paste. Simmer for 3 or 4 minutes until thickened, then remove the bay leaves, season again with salt and pepper if needed, and stir in the parsley. Serve the thickened sauce with braised rabbit
Leslie Sullivan
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