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Rabbit Or Hare Recipes


beatingisbest
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Rabbit Casserole

 

Ingredients

110g/4oz rabbit, diced

85g/3oz seasoned plain flour

2tbsp olive oil

2tsp fresh thyme leaves

30ml/1fl oz white wine

55ml/2fl oz double cream

290ml/½ pint vegetable stock

1 orange, zested

1 tbsp fresh chives, chopped

 

Method

1. Heat the oil in a large pan.

2. Dip the rabbit in the seasoned flour.

3. Add the rabbit to the hot oil and sauté until browned.

4. Add the thyme leaves.

5. Pour in the wine, cream and stock and stir.

6. Add the orange zest.

7. Simmer casserole for 12-15 minutes.

8. Remove casserole from hob and pour into a large dish.

9. Top with chives and serve.

 

Fried Rabbit

 

Ingredients

1 rabbit

water

1 egg, beaten

fine bread crumbs, seasoned with salt and pepper

lemon rind

butter

gravy

rabbit liver

2 tbsp cream

 

Method

After the rabbit had been emptied, thoroughly washed and soaked, should it require it to remove any mustiness of smell, blanch it, that is to say, put it into boiling water and let it boil from five to seven minutes; drain it, and when cold or neraly so, cut it into joints, dip them into beaten egg, and then into fine bread-crumbs, seasoned with salt and pepper, and when all are ready, fry them in butter over a moderate fire, from twelve to fifteen minutes. Simmer two or three strips of lemon-rind in alittle gravy until it is well flavoured with it; boil the liver of the rabbit for five minutes, let it cool, and thenm mince it; thicken the gravy with a nounce of butter and a small teaspoonful of flour, add the liver, give the sauce a minute's boil, stir in two tablespoonful of cream if at hand, and last of all, a small quantity of lemon-juice. Dish the rabbit, pour the sauce under it, and serve it quickly. If preferred, a garvy can be made in the pan as for veal cutlets, and the rabbit may be simply fried.

 

Saddle of Rabbit with Spinach Puree

 

Ingredients

For the stuffing

100g/3½oz black pudding

about 30ml/1¼fl oz double cream

For the rabbit

2 slices of Serrano ham

1 saddle of rabbit, boned, plus the kidneys

salt and freshly ground black pepper

4 tbsp olive oil

1 carrot, peeled and diced

2 celery sticks, trimmed and diced

4 tbsp verjus or dry white wine

1 tbsp butter

For the spinach purée

1 tbsp butter

2 shallots, finely chopped

200g/7¼ oz fresh spinach, stalks, removed and discarded

spalsh of light stock or water

4 tbsp cream

 

Method

1. Prepare a stuffing for the rabbit by remove the skin from the black pudding from its skin and putting it in a food processor with the cream. Blend until soft and spoonable.

2. Overlap the slices of ham on your work surface so that together they are slightly wider than the rabbit fillet. Lay the fillet on top and season well. Spread the black pudding mixture over the fillet. Roll the ham to encase the rabbit and stuffing.

3. Heat the oil in the pan and add the rolled fillet. Fry for five minutes or until brown and crisp.

4. Toss in the carrot and celery and fry for 2-3 minutes. Add the kidneys and fry for one minute, on both sides

5. Remove the pan from the heat. Lay the rabbit on a board to rest and spoon the carrot and celery into a bowl.

6. Prepare the spinach purée. Melt the butter in a small pan. Add the shallots and the spinach and fry until the spinach has wilted.

7. Transfer the spinach and shallot to a food processor, add a splash of stock or water and the cream and blend until smooth. Add more stock or water if the purée is too thick. Return the spinach to the pan and re-heat gently.

8. Put the rabbit pan back on the heat. Add the verjus and stir to collect the cooking juices from the rabbit. Tip the carrot and celery back into the pan. Stir in the butter. Slice the kidneys in half and add to the pan.

9. Slice the rabbit into six pieces. Place three rounds on each plate with a spoon of the spinach purée.

10. Scatter over the carrot, celery and kidneys and finish with a drizzle of the pan juices.

 

 

Rabbit Pie

 

Ingredients

1 rabbit

a few slices ham or bacon

salt and white pepper to taste

2 blades pounded mace

7½ tsp grated nutmeg

a few forcemeat balls

2 hard-boiled eggs

300ml/½ pt gravy

puff pastry crust

 

Method

1. Cut up the rabbit (which should be young), remove the breast-bone and bone the legs.

2. Put the rabbit, slices of ham, forcemeat balls and hard-boiled eggs, by turns, in layers, and season each layer with pepper, salt, pounded mace and grated nutmeg.

3. Pour in about 300ml/½pt water, cover with a pastry crust, and bake in a well-heated oven for about 1½hour. Should the crust acquire too much colour, place a piece of paper over it to prevent it from burning.

4. When done, pour in at the top, by means of the hole in the middle of the crust, a little good gravy, which may be made of the breast and leg bones of the rabbit and 2 or 3 shank-bones, flavoured with onion, herbs and spices.

 

 

Rabbit Pie with Parsley Cream

 

Ingredients

1kg/2¼lb rabbit, jointed

60g/2oz butter

4 spring onions, chopped

2 sprigs thyme

300ml/½ pint double cream

1 tbsp cornflour mixed with 1 tbsp water

90ml/3fl oz dry white wine

3 tbsp chopped fresh parsley

225g/8oz shortcrust pastry

salt and pepper

1 beaten egg

 

Method

1. Melt the butter in a frying pan and fry the rabbit joints quickly until golden brown. Stir in the spring onions and thyme and season well. Add the cream, cornflour paste and white wine and bring to the boil. Stir in the parsley.

2. Simmer gently for 30 minutes until the rabbit is tender. Cool and put in a pie dish.

3. Roll out the pastry and cover the rabbit with it. Make a steam hole and glaze with the beaten egg. Decorate with any trimmings of the pastry.

4. Heat the oven to 200C/400F/Gas 6.

5. Bake for 30-40 minutes until the pastry is cooked and golden and the filling is piping hot.

 

 

 

The rest can be found here

 

http://www.bbc.co.uk/food/recipes/

http://www.uktvfood.co.uk/

http://www.huntingpa.com/Rabbit

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