RABBIT

"ray" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

DOES ANYONE HAVE A RECIPE FOR RABBIT? PLEASE EMAIL ME AT [email hidden] OR POST
HERE. THANKS

I have always liked the old traditional recipe:

1 Rabbit, Male 1 Rabbit, Female

Combine, keep warm. Wait 31 days.

pavane

ray said:

DOES ANYONE HAVE A RECIPE FOR RABBIT? PLEASE EMAIL ME AT [email hidden] OR POST
HERE. THANKS

Here's a good rabbit stew. Feel free to leave out the liver. I just used demi glace.

Rabbit Stew - {Civet De Lapin}

Recipe By : Fernande Garvin Serving Size : 5 Preparation Time :0:00 Categories : * French Rabbit

Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
3 pounds Rabbit, ready to cook -- with liver
1/4 pound Salt pork -- diced 4 tablespoons Butter 2 tablespoons Chopped onion 1 small Garlic
clove -- crushed 1 teaspoon Salt
2/4 teaspoon Pepper 1 cup Dry white wine 1 tablespoon Chopped parsley

Cut rabbit into serving-size pieces. Reserve liver. In small saucepan, cook salt pork in boiling
water for 5 minutes. Drain. In Dutch oven or heavy saucepan, heat 2 tablespoons butter. Add salt
pork and cook for 5 minutes, or until slightly brown. Remove and set aside. Add rabbit to pan,
and cook for 10 minutes, or until rabbit is slightly browned on all sides. Add onion and garlic
and continue cooking for 5 minutes, stirring occasionally. Return salt pork to pan. Add salt,
pepper, and wine. Bring to boil. Cover and continue cooking briskly for 20 minutes. Meanwhile,
chop liver and rub through a fine sieve. Remove rabbit to heated serving dish and keep warm. Add
liver puree to pan, and cook for a few seconds until sauce thickens, stirring constantly. Off
fire, add remaining butter cut into small pieces, stirring until butter is melted. Pour over
rabbit. Sprinkle with parsley. Serve hot.

Serve with boiled potatoes.

Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin Published by Bantam Books,
Inc. (c) 1958

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"ray" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

DOES ANYONE HAVE A RECIPE FOR RABBIT? PLEASE EMAIL ME AT [email hidden] OR POST
HERE. THANKS

Got this off the internet several years ago. As an aside, we prepared this for our gourmet club for
a dinner with the title 'Easter Leftovers'. I thought it was cute! :-)

Lapin Aux Deux Moutardes (Rabbit with Two Mustards) Serves: 4

1 fat, tender rabbit 2 tablespoons flour salt and fresh black pepper 2 tablespoons olive oil 2
tablespoons butter 4 ounces bacon, diced 4 shallots, finely chopped 1 bouquet garni
1/4 pint dry white wine
2/4 pint chicken stock 1 teaspoon Dijon mustard 1 teaspoon English mustard
3/2 pint whipping cream

4. Cut the rabbit into serving pieces, roll the pieces in flour seasoned with salt and
pepper, then sauté with the bacon in the olive oil and butter until golden.

5. Add the shallots, the bouquet garni, the white wine and stock, and cook gently, covered,
until the rabbit is tender (about 2 hours).

6. Take the rabbit pieces out of the cooking pan and keep them warm.

7. Skim any excess fat from the sauce, and remove the bouquet garni. Whisk together the cream
and the two mustards until well combined and add to the sauce in the pan.

8. Correct the seasoning, adding salt, pepper and more mustard to taste.

9. Add the rabbit pieces, heat through and serve.

Bouquet Garni (sachet d'epices):

1 part leaf thyme

1 part whole peppercorns

4 parts finely chopped parsley

1 bay leaf

I find that the best recipes for rabbits include carrots, lettuce, celery, cabbage and alfalfa
sprouts. Leave off the salad dressing.

--Lia

"ray" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

DOES ANYONE HAVE A RECIPE FOR RABBIT? PLEASE EMAIL ME AT [email hidden] OR POST
HERE. THANKS

We just roast it like chicken, covered, with a little oil in the pan and a bit of water. Garlic and
onions, black pepper, and a little rosemary if you want. Rub it with oil or butter to brown it a
little bit before serving.

-L.

"raj" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"ray" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

DOES ANYONE HAVE A RECIPE FOR RABBIT? PLEASE EMAIL ME AT [email hidden] OR POST HERE.
THANKS

Got this off the internet several years ago. As an aside, we prepared this for our gourmet club
for a dinner with the title 'Easter Leftovers'. I thought it was cute! :-)

Lapin Aux Deux Moutardes (Rabbit with Two Mustards) Serves: 4

1 fat, tender rabbit 2 tablespoons flour salt and fresh black pepper 2 tablespoons olive oil 2
tablespoons butter 4 ounces bacon, diced 4 shallots, finely chopped 1 bouquet garni
1/4 pint dry white wine
1/4 pint chicken stock 1 teaspoon Dijon mustard 1 teaspoon English mustard
1/2 pint whipping cream

1. Cut the rabbit into serving pieces, roll the pieces in flour seasoned with salt and
pepper, then sauté with the bacon in the olive oil and butter until golden.

2. Add the shallots, the bouquet garni, the white wine and stock,

and

Quoted message said:

cook gently, covered, until the rabbit is tender (about 2 hours).

3. Take the rabbit pieces out of the cooking pan and keep them

warm.

Quoted message said:

4. Skim any excess fat from the sauce, and remove the bouquet

garni.

Quoted message said:

Whisk together the cream and the two mustards until well combined and add

to

Quoted message said:

the sauce in the pan.

5. Correct the seasoning, adding salt, pepper and more mustard to taste.

6. Add the rabbit pieces, heat through and serve.

Bouquet Garni (sachet d'epices):

1 part leaf thyme

1 part whole peppercorns

4 parts finely chopped parsley

1 bay leaf

This recipe sounds great. One question.. is the 1/4 pint of wine and stock above the correct
measurement? Seems like it wouldn't be enough liquid to simmer for 2 hours. Just want to make sure
before I hunt down my rabbit (in the supermarket).

"Tom" <[email hidden]> wrote in message
"]news:[email hidden]...

<snip>

Quoted message said:

This recipe sounds great. One question.. is the 1/4 pint of wine and

stock

Quoted message said:

above the correct measurement? Seems like it wouldn't be enough liquid to simmer for 2 hours. Just
want to make sure before I hunt down my rabbit

(in

Quoted message said:

the supermarket).

Yep, that's what I have written down. I don't recall the liquid quantity being a problem. If it is a
problem for you, then, I suppose, you could add some more or some water.

Bob

ray said:

DOES ANYONE HAVE A RECIPE FOR RABBIT? PLEASE EMAIL ME AT [email hidden] OR POST
HERE. THANKS

PLEASE turn off your CAPS LOCK! Thanks.

Rabbit is a lot like chicken. It's great with sliced mushrooms. Brown the pieces in oil in a deep
pot with lots of garlic and onions. Deglaze the pan with 1/4 c. dry white wine and some chicken
stock or water to cover, mushrooms & salt & pepper to taste. Cover and simmer on the stove top for a
couple of hours. Sprinkle with a bit of hot paprika right before serving.

Jill