Skillet-Stewed Rabbit

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luckytrim

Chef Extraordinaire
Joined
Dec 20, 2005
Messages
17,121
Location
southeastern pa.
Skillet-Stewed Rabbit

Ingredients
2 tablespoons olive oil
1 fat rabbit, cut into 6 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. 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.

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Last edited:

BigAL

Sous Chef
Joined
Jan 3, 2008
Messages
709
Location
W.KS
Looks good, Lucky! That is something I'd like us to try, we have never had rabbit. We have plenty around, but they are mostly jack rabbits. I also wouldn't want to eat any of the wild ones around here, kinda nasty.

Thanks for the idea, recipe, and great pix!
 

luckytrim

Chef Extraordinaire
Joined
Dec 20, 2005
Messages
17,121
Location
southeastern pa.
I agree completely BigAl;

My source is Farm-Raised !

They come to me just as the first pic shows, with a healthy liver left in the carcass.

Pretty expensive, tho', at about $7 a pound.

I baked a whole on once, but I'm much more partial to the above method.

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joesfolk

Head Chef
Joined
Aug 31, 2010
Messages
1,724
Ihave a story about why I don't eat rabbit but it soesn't belong on a cooking web site. It would ruin everyone's appetite. But I am sure that yours was great.
 

CWS4322

Chef Extraordinaire
Joined
Jan 2, 2011
Messages
13,420
Location
Rural Ottawa, Ontario
Gosh--I haven't eaten (or made) rabbit for at least 20 years. I lived in Quebec City (went to university there) and my roommate was from Rouen, France. She made a kick-butt rabbit dish with sauerkraut and juniper berries. I saw rabbit in the store when I was in the city on Tuesday--a single rabbit was over $20. Out of my budget.
 

Selkie

Executive Chef
Joined
Aug 20, 2009
Messages
3,794
Location
Arkansas
I used to raise rabbits. :bunny: Very few if any ever made it indoors to a skillet. As I recall, they all ended up on the grill and then into my stomach, along with either potato salad and/or coleslaw! :cool:
 

Claire

Master Chef
Joined
Sep 4, 2004
Messages
7,967
Location
Galena, IL
Can I come for dinner? I usually use either a jugged hare recipe or a coq au vin one! Haven't seen a rabbit for meat sale for awhile.
 

taxlady

Chef Extraordinaire
Moderator Emeritus
Joined
Sep 13, 2010
Messages
29,240
Location
near Montreal, Quebec
Can I come for dinner? I usually use either a jugged hare recipe or a coq au vin one! Haven't seen a rabbit for meat sale for awhile.

We used to make hare cacciatore. We figured that was probably the original recipe. How many hunters bring back a chicken?
 

BigAL

Sous Chef
Joined
Jan 3, 2008
Messages
709
Location
W.KS
I like the looks of it whole, Lucky! I'm going to have to search the net for some rabbit. I think I have a nice spot on the smoker for some bacon wrapped rabbit.
 

spork

Head Chef
Joined
May 27, 2009
Messages
1,135
Location
Landlocked in Southwest U.S.
That looks delicious, lucky! I know where to get one frozen, and will have to try. My first and last time I tried rabbit, it was good, but I quit eating halfway through after picking about a half dozen lead buckshots out of it.
 

megamark

Senior Cook
Joined
Jun 28, 2010
Messages
140
Those recipes look pretty good. Thanks guys. My friend made some a while ago and it really needed a sauce, or glaze to cook in. I'm sure your recipes would taste much better.
 

Claire

Master Chef
Joined
Sep 4, 2004
Messages
7,967
Location
Galena, IL
When I was in my early teens, my best friend's mother was French (who am I kidding; I moved every 2-3 years, and for some reason, I always hitched up with friends whose mothers were French. My husband is pondering that mystery to this day) and she fixed me my first rabbit dinner. It was with wine and mushrooms, and that's why I use a basic coq au vin or bouef bourginion recipe most of the time. Haven't done it it years. Mostly because I haven't looked into buying a bunny for dinner here, and suspect most of my friends would be apalled.
 

ChefJune

Master Chef
Joined
Jul 16, 2006
Messages
8,763
Location
Metro New York
I have one in my freezer right now. I order them online, either from D'Artagnan or Ardeng Rabbits. Yes, they cost a bit, but the feed a bunch (at least the way I make them, they do).

The two ways I usually make them are either braised with mustard and white wine (and a couple of hot peppers for "zest," or roasted, stuffed with Armagnac-soaked prunes and wrapped in bacon. I'll try to remember to post a photo of the braised rabbit tonight. One of my favorite things to make and eat.
 

sparrowgrass

Head Chef
Joined
Jun 29, 2004
Messages
1,819
Location
Highest point in Missouri
I love to eat rabbit, but I always had to cut it up before cooking. Looks too much like a skinned cat if it is whole. :(

My son once told my mom that 'Daddy shoots the rabbit, and Mommy turns it into chicken, and then we eat it!"
 
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