"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Wild Game
Reply
 
Thread Tools Display Modes
 
Old 12-05-2010, 08:25 AM   #1
Master Chef
 
luckytrim's Avatar
 
Join Date: Dec 2005
Location: southeastern pa.
Posts: 7,347
Skillet-Stewed Rabbit

Skillet-Stewed Rabbit

Ingredients

Milk and flour for dredging
2 tablespoons olive oil
1 fat rabbit, cut into pieces
1 teaspoon salt
1/2 teaspoon pepper
1 medium onion, sliced
1 cup chicken stock
1/2 cup white wine
1 (14.5-ounce) can crushed tomatoes in thick puree
1 teaspoon dried thyme
1/2 tablespoon dried rosemary
1 tablespoon lemon-pepper
Hot buttered rice
2 tablespoons chopped fresh parsley leaves


Heat the oil in a 12-inch skillet over medium-high heat.
Pat rabbit sections dry with a paper towel and season with salt and pepper.
Dredge rabbit in milk and flour if you wish; this is not necessary.
Brown the rabbit, meat-side down first, and turning once, about 3 minutes on each side. Transfer to a warm plate and set aside
Pour off all but 1 tablespoon of oil from the pan.
Add onion to the pan and saute until tender, about 3-4 minutes.
Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan.
Turn heat to high and reduce by half, about 3 minutes.
Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the meat back into the pan.Cover and cook on medium-low heat for 30-35 minutes.
Remove rabbit from liquid and serve alongside the hot buttered rice.
Ladle the sauce on top and garnish with fresh chopped parsley.










__________________

__________________
Walk with the person who's searching for truth........ run from the person who says they've found it !
luckytrim is offline   Reply With Quote
Old 12-05-2010, 10:01 AM   #2
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Delicious!!!! Gosh the times I've eaten rabbit stewed down in a gravy...brown or tomato.
Pass the biscuits please!!!
__________________

__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 12-05-2010, 12:30 PM   #3
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,305
Looks good, I've never had rabbit.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 12-05-2010, 07:14 PM   #4
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,893
Send a message via Skype™ to taxlady
That looks really, really yummy. But, the first thing that jumps into my mind is, "But, you will be able to taste the bunny."

Many moons ago I lived in a log cabin. We ate a lot of snowshoe hare in winter. I never saw one with fat like that on it. We got so fat starved, it wasn't funny. We also got good and tired of the taste of snowshoe hare. We were always looking for ways to serve it where you wouldn't notice the flavour, like "snowshoe vindalou".
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 12-06-2010, 04:10 PM   #5
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Commercial rabbits have a very mild flavor, more fat and, the meat is very white/light...While the Wild Wabbits I used to hunt, Cotton Tails, Swamp (Cane Cutters) Rabbits have a more distinct flavor. The meat is darker and leaner..Both are good!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 01-03-2011, 09:31 PM   #6
Master Chef
 
luvs's Avatar
 
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,673
i luv rabbit & i have most of the ingredients, & could get a rabbit friday! thanks 4 giving your recipe~
__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 01-03-2011, 11:39 PM   #7
Head Chef
 
Join Date: Aug 2010
Posts: 1,722
My Dad once left a freshly killed rabbit on our diningroom floor. Well, it wasn't long before the critter was in a puddle of.. well, I'm sure you can guess. The sight of that was enough to put me off rabbit for the rest of my life. I'll never be able to see rabbit without thinking of that. But I do hope you can still enjoy your repast.
__________________
joesfolk is offline   Reply With Quote
Old 01-04-2011, 12:57 AM   #8
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,193
Trim, that looks good. We have a regular supply of wild rabbits so I will give your method a bash.
__________________
Bolas De Fraile is offline   Reply With Quote
Old 01-04-2011, 01:02 AM   #9
Honey Badger
 
Join Date: Dec 2008
Posts: 2,286
You ate the wabbit?
__________________
If your with me that's great. If not. Get out of my way.
Chef Munky is offline   Reply With Quote
Old 01-04-2011, 01:11 AM   #10
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,193
I'm afraid so, I stopped shooting them about 10 yrs ago if that helps
__________________

__________________
Bolas De Fraile is offline   Reply With Quote
Reply

Tags
recipe

Skillet-Stewed Rabbit Skillet-Stewed Rabbit Ingredients Milk and flour for dredging 2 tablespoons olive oil 1 fat rabbit, cut into pieces 1 teaspoon salt 1/2 teaspoon pepper 1 medium onion, sliced 1 cup chicken stock 1/2 cup white wine 1 (14.5-ounce) can crushed tomatoes in thick puree 1 teaspoon dried thyme 1/2 tablespoon dried rosemary 1 tablespoon lemon-pepper Hot buttered rice 2 tablespoons chopped fresh parsley leaves Heat the oil in a 12-inch skillet over medium-high heat. Pat rabbit sections dry with a paper towel and season with salt and pepper. Dredge rabbit in milk and flour if you wish; this is not necessary. Brown the rabbit, meat-side down first, and turning once, about 3 minutes on each side. Transfer to a warm plate and set aside Pour off all but 1 tablespoon of oil from the pan. Add onion to the pan and saute until tender, about 3-4 minutes. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes. Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the meat back into the pan.Cover and cook on medium-low heat for 30-35 minutes. Remove rabbit from liquid and serve alongside the hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley. [IMG]http://i19.photobucket.com/albums/b174/luckytrim/Rabbitbefore.jpg[/IMG] [IMG]http://i19.photobucket.com/albums/b174/luckytrim/rabbit001.jpg[/IMG] [IMG]http://i19.photobucket.com/albums/b174/luckytrim/rabbit003.jpg[/IMG] [IMG]http://i19.photobucket.com/albums/b174/luckytrim/rabbit005.jpg[/IMG] [IMG]http://i19.photobucket.com/albums/b174/luckytrim/rabbit006.jpg[/IMG] 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:22 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.