Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, braised rabbit. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Braised Rabbit is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Braised Rabbit is something that I’ve loved my entire life. They are fine and they look fantastic.
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.
To get started with this particular recipe, we have to prepare a few components. You can cook braised rabbit using 13 ingredients and 17 steps. Here is how you can achieve that.
The ingredients needed to make Braised Rabbit:
- Prepare 3 lb rabbit
- Prepare 2 tbsp seasoned flour (I added about 1/2 tsp of salt and pepper each)
- Take 2 tbsp EVOO
- Prepare 2 tbsp butter
- Take 4 oz bacon
- Make ready 1 onion, roughly chopped
- Get 3 carrots, sliced
- Make ready 2 stick celery, trimmed and sliced
- Take 1 1/4 cup chicken stock
- Get 1 1/4 cup dry hard cider (can us stout too), 1/2 pint
- Prepare 1 bunch fresh parsley leaves, chopped
- Get 1 salt, to taste
- Take 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.
Steps 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 special food braised rabbit recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
