Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, braised rabbit. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Rabbit, seared and braised with onions, celery root, and Belgian ale. Download Braised rabbit stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. Italian-Style Braised Rabbit – Easy and Tasty.
Braised Rabbit is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Braised Rabbit is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook braised rabbit using 13 ingredients and 17 steps. Here is how you can achieve it.
The ingredients needed to make Braised Rabbit:
- Make ready 3 lb rabbit
- Take 2 tbsp seasoned flour (I added about 1/2 tsp of salt and pepper each)
- Make ready 2 tbsp EVOO
- Make ready 2 tbsp butter
- Get 4 oz bacon
- Get 1 onion, roughly chopped
- Make ready 3 carrots, sliced
- Make ready 2 stick celery, trimmed and sliced
- Get 1 1/4 cup chicken stock
- Take 1 1/4 cup dry hard cider (can us stout too), 1/2 pint
- Make ready 1 bunch fresh parsley leaves, chopped
- Prepare 1 salt, to taste
- Get 1 pepper, to taste
Drizzle with a little olive oil and sprinkle over the fennel tops. Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor). Remove rabbit and vegetables from casserole dish. Heat liquid on high, until reduced by one-third.
Instructions to make Braised Rabbit:
- Soak the joints in cold salted water for at least two hours.
- Pat pieces dry with paper towels.
- Toss bunny pieces in seasoned flour, while singing little bunny foo-foo and ruefully whispering "I told you so…" to the pieces.
- Preheat the oven to 400°F.
- Heat the oil and butter together in a flame proof dutch oven on a stove burner.
- Shake off (and reserve) any excess flour from the rabbit joints and brown them on all sides; lift out and set aside.
- Drink from your cider collection. (The trick here is that you only use one bottle for the recipe…that leaves five you have to get rid of…imbibe!)
- Add the bacon to the dutch oven and cook to completion, then set aside with the rabbit. Make inappropriate animal jokes when children are not present.
- Add the vegetables to the dutch oven and cook gently until just coloring.
- Add the reserved flour to the veggies to absorb the fats left in the dutch oven.
- Stir over a low heat for 1 minute to cook the flour; seems like a good time to have more cider.
- Add the stock and alcohol, stirring to make a smooth sauce. For an extra challenge, swig while stirring and not spilling from either you bottle or the Dutch oven. High-five yourself upon completion.
- Return the rabbit and bacon to the dutch oven with half the chopped parsley and a light seasoning of salt and pepper.
- Mix gently together while reciting double double toil and trouble, then cover with a lid and put into the preheated oven.
- Cook for 15-20 minutes, then reduce the temperature to 300°F for about 1 1/2 hours, or until the bunny is tender.
- Add the remaining parsley and serve with some rustic sides.
- This was a recipe I found in an Irish cook book; the instructions were modified to my liking.
Pour sauce over rabbit, top with parsley and serve with French beans, Swiss chard, braised lettuce. Cut the front portion (front legs). Add the rabbit pieces and cook over a high heat, turning until browned all over. The Braised Rabbit recipe above can be used as the basis for a delicious rabbit pie. A traditional Irish braised rabbit recipe leans on hard cider and fresh thyme for its flavorful sauce.
So that is going to wrap it up for this exceptional food braised rabbit recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
