Author Topic: For Rabbits!  (Read 783 times)

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Offline secretagentmole

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For Rabbits!
« on: May 07, 2013, 12:55:40 PM »
Bunny and Black Pud Stew

Ingredients:
2 Bunnies (dressed and de-boned and diced - if you can leave them soaking overnight in
 brine/White wine vinegar even better!)
1lb of Black pudding
2 medium onions
2 carrots
1 apple
a Little olive oil
salt and pepper
1 level teaspoon mixed dried herbs
2 chicken stock cubes and 1 vegetable stock cube
1 pint of boiling water (in a jug)

Shortcrust Scones
Plain flour - 6 ozs
margarine 2ozs
a little cold water to bind
pinch of salt and pepper, pinch of dried sage

Take your bunnies and brown them off in a HOT frying pan with some Olive oil.
Once browned place in a large casserole dish.
Chop your black pudding up into large chunks and brown off quickly.  add to casserole dish
Chop onion, carrots and apple (leave skin on if desired)
add to the casserole dish.
Take 1 pint of boiling water in a jug and add the stock cubes and herbs. Leave the stock to stand until cooled slightly.
Add salt and pepper to the casserole mix and stir well, add the stock and place in a preheated oven at 180 degrees celsius. 
cook for 1 hour and then turn the oven down to 150 degrees for a further 2 hours.  ;D

To make the scones mix the flour and margarine together until it resembles breadcrumbs, add salt, pepper and sage.  Add a little water until the mixture just begins to bind.
knead mix together and leave to stand for 20 minutes in the fridge.
Quickly roll out dough to 1 inch thick and cut out scones using a knife or scone cutter, place on a lightly greased tray and brush lightly with a little milk. 
Prick with a fork (looks pretty!)
Add the scones to the oven 30 minutes before the casserole is cooked - check after 15 minutes (to see if cooked stick a sharp knife in if it comes out clean there done!)
They should take about 15-25 minute to cook depending on how thick they are.
Once cooked remove from oven allow to cool very slightly and then serve with mashed potatoes!



These 5 recipes have been filched from Hugh Fearnly-Whittingstall

Rabbit ragù
Ragù is a rich meat sauce for pasta, usually cooked long and slow. In this case, the sauce itself is pretty quick to put together, but the rabbit requires a good, long simmer to make it super-tender. Serves two.
2 tbsp olive oil 1 rabbit, jointed
4 rashers streaky bacon, diced
2 carrots, peeled and chopped
2 stems celery, roughly chopped
1 onion, peeled and halved ...
2 bay leaves
A few black peppercorns
2 garlic cloves, peeled and chopped
1kg tomatoes, peeled, deseeded and roughly chopped (or a 400g tin of chopped tomatoes)
Salt and ground black pepper
? glass white wine
1 knob butter
250g pappardelle or tagliatelle
Extra-virgin olive oil, to serve
Heat a tablespoon of oil in a large pan over a medium-high heat. Add the rabbit pieces and brown all over. Add the bacon, carrot, celery and onion, and let them take a little colour. Add a bay leaf, the peppercorns and enough water just to cover everything. Bring to a simmer and cook, covered, for an hour and a half to two hours, or until the rabbit meat is falling off the bone.
Meanwhile, make a simple tomato sauce. Heat a tablespoon of olive oil in a saucepan over medium heat. Add the garlic and cook for a minute or two, without browning, then add the tomatoes and a bay leaf. Simmer for 10-15 minutes until the tomatoes are very soft and pulpy, and the mixture is thick. Remove the bay. If you like, blitz the sauce in a blender to get a smooth consistency, but it's not essential. Taste, season and set aside.
Take the meat out of the stock. Strain the stock, discard the veg, then pour into a wide pan. Add the wine, bring to the boil and boil until the liquid has reduced to about 200ml.
Pull all the rabbit meat off the bones, in shreds. Combine the sauce with the reduced stock and add the meat. Grind in lots of pepper and add a knob of butter. Taste and adjust the seasoning.
Cook the pasta in plenty of boiling, salted water until al dente, then drain. Transfer to two warmed dishes and spoon the ragù on top. Trickle over a little extra-virgin olive oil, add a good grinding of black pepper and serve.


Rabbit, leek and cider stew
Wild bunny has almost no fat, so add some while cooking. Slow-cooking with a bit of pork belly is a good bet, as it renders the meat beautifully tender and well lubricated. A slosh of cream won't hurt, either. Serves four to six.
1 tbsp olive oil
250g salted pork belly (or pancetta), cut into chunky cubes
2 rabbits, skinned and jointed
3-4 tbsp plain flour, seasoned
35g butter
3 big leeks, trimmed and sliced thin
500ml cider
284ml carton double cream
1 large sprig fresh thyme
Salt and ground black pepper
1 good tbsp parsley, chopped
Heat the oil in a big pan over medium-high heat. Add the pork and cook until well browned. Scoop out the meat, leaving behind some rendered fat, and set aside. Toss the rabbit lightly in seasoned flour, add to the pan, brown all over, then turn off the heat.
Heat the butter in a separate pan and add the leeks. Sweat gently until soft and silky. Add to the rabbit, along with the browned pork, cider, cream and thyme. Bring to a simmer and cook, uncovered, for one to one and a half hours, until the meat is very tender. Season to taste and finish with a generous sprinkling of parsley. Serve with potatoes - mashed or sautéed.


Bunny burgers
Makes 10 burgers.
1 medium onion, finely chopped
A little oil
1kg rabbit meat, minced
250g sausagemeat or minced belly pork
About 1 tbsp mixed fresh herbs, finely chopped - I use marjoram, thyme, sage and rosemary
Salt and ground black pepper
Gently cook the onion in oil for a few minutes until softened, then set aside to cool. Meanwhile, use your hands to mix together the rabbit, sausagemeat and herbs, then mix in the onion and seasoning. Shape into 10 patties not more than 2cm thick, wrap in clingfilm and chill until ready to cook.
Cook the burgers on a barbecue or in a lightly oiled heavy frying pan for three to four minutes on each side. Serve in buns with a bit of fresh salad and either a squirt of good tomato ketchup or some mayonnaise spiked with English mustard.

Thanks Hugh, the Bunny burgers are superb!


Rabbit Rillettes With Apple Relish

Rillettes are a sort of coarse pâté. This rabbit version is amazingly easy, a lot less fatty than some, and extremely tasty. Serves six to eight.
500g rindless, fatty pork belly, cut into 2-3cm cubes
1 rabbit, jointed
1 good sprig fresh thyme
3 bay leaves
1 whole head garlic, cut in half through the centre
Sea salt and freshly ground black pepper
1 good pinch ground mixed spice
1 good pinch ground mace
For the apple relish
1 large cooking apple (a bramley, say), peeled, cored and finely chopped
1 shallot, peeled and finely chopped
1 tbsp cider vinegar
1 tbsp olive or rapeseed oil
1 tsp sugar
Heat the oven to 220C/425F/gas mark 7. Put the pork belly and rabbit pieces in a casserole dish or roasting tin into which they'll fit snugly in a single layer. Add the herbs and garlic, pour over 250ml water and cover with a lid or foil. Roast for 30 minutes, then turn down the heat to 140C/285F/gas mark 1 and cook for two and a half hours more, until the rabbit is tender and can be shredded with a fork.
Remove from the oven and leave until cool enough to handle. Pull all the rabbit meat off the bones, discard the bones, then shred the meat with a pair of forks or your hands. Put it in a large bowl. Shred the pork, too, in whichever way you find easiest, making sure you include all the fat, and add to the bowl. Work the two meats together, crushing the pork fat thoroughly into the mix so it is evenly spread. Add plenty of salt and pepper – you'll need in the region of half a teaspoon of salt – the mixed spice and mace, and some cooking liquor from the casserole. Stir, and add more liquid as necessary, until the mix is a coarse, fairly loose pâté texture. You may not need all the liquor. Taste, add seasoning or spices as needed and transfer to a bowl or jar. Cover and refrigerate for a day or two – this helps improve the flavour.
To make the relish, combine all the ingredients in a small pan, bring to a simmer and cook for a minute or two. Leave to cool, then season and add more sugar or vinegar to taste. Serve the rillettes cold or at room temperature, with good bread and the apple relish alongside.


Rabbit Stew

2 wild rabbits, skinned and jointed
250g salted pork belly or pancetta, cut into chunky cubes
1 tablespoon olive oil
1 large onion, thickly sliced
3 large carrots, cut into 4cm lengths
celery sticks, cut into 4cm lengths
2 bay leaves
A sprig of thyme, if handy
500ml cider
1 generous teaspoon honey
Salt and freshly ground black pepper

Heat the olive oil in a large, heavy-based frying pan.

Gently fry the pork belly until it is lightly browned and the fat runs.
Transfer the pieces of meat to a casserole but leave the frying pan on the heat.
Now brown the rabbit joints in the same pan, in batches, transferring them to the casserole as they are done.
Finally, sweat the onion in the same pan but do not allow it to colour.
Transfer to the casserole when soft and translucent.
Add the carrots, celery, bay leaves and thyme to the casserole. Push everything around so it is fairly tightly packed, then pour over the cider.

Add a little water if necessary to cover the meat.

Add the honey and season with salt and pepper.

Bring to a simmer and cook, covered, at a very low, tremulous simmer, for about 1 1/4 hours, until the rabbit is completely tender (older, tougher animals will take longer).

You could cook it in a very low oven (120°C/Gas Mark 1/2), if you like.
Serve with plenty of the juice ladled over, with mashed potatoes or small macaroni or risoni (rice-shaped pasta).



Rabbit with Mustard Sauce.

2 kg (4 lb) Rabbit, cleaned and cut into serving pieces
50 g (2 oz) 4 Tbs Butter
Salt and pepper to taste
1/2 tsp Dried thyme
1/2 tsp Dried rosemary
300 ml (10 fl oz) 1 1/4 cups Single (light) cream
1 Tbs French mustard
1 Tbs Cornflour (cornstarch), blended with 2 Tbs single (light) cream


marinade
300 ml (10 fl oz) 1 1/4 cups Dry white wine
125 ml (4 fl oz) 1/2 cup Olive oil
2 Garlic cloves, crushed
Salt and pepper to taste
1 Medium onion, thinly sliced
1 Medium carrot, thinly sliced

method
1. To prepare the marinade, mix all the ingredients in a large, shallow bowl. Add the rabbit pieces and marinate them at room temperature for 6 hours, basting occasionally. Remove the rabbit from the marinade and dry on kitchen towels. Reserve the marinade.

2. Melt the butter in a large, deep frying-pan. Add the rabbit pieces and fry until they are evenly browned. Pour in the marinade and bring to the boil. Stir in seasoning, cover and simmer for 1 to 1 1/4 hours, or until the pieces are cooked through and tender. Remove the pan from the heat and transfer the rabbit to a warmed serving dish. Keep warm while you make the sauce.

3.Strain the cooking liquids into a small saucepan, pressing down on the vegetables with the back of a wooden spoon. Bring to the boil, then stir in the herbs. Reduce the heat to low and stir in the cream, a little at a time, then the mustard and cornflour (cornstarch) mixture. Gently warm the sauce, stirring constantly, until it is hot but not boiling, and is thick.



Rabbit pie
Ingredients
For the pie filling
1 wild rabbit, cut into serving pieces
salt and freshly ground black pepper
2 tbsp vegetable oil
5 shallots, sliced
2 carrots, sliced
2 celery sticks, sliced
300ml/10fl oz chicken stock
300ml/10fl oz dry cider
1 bay leaf
1 handful chopped fresh rosemary leaves
1 tbsp Dijon mustard

For the beurre manié
40g/1½ oz butter, softened
40g/1½oz plain flour
For the crust
225g/8oz ready-made shortcrust pastry
flour, for dusting
1 free-range egg, yolk only
Preparation method
1.Soak the rabbit in water for an hour to whiten the flesh.
2.For the pie filling, season the rabbit pieces with salt and freshly ground black pepper. Heat the oil in a frying pan, then lightly fry the rabbit pieces for 3-4 minutes, or until the rabbit is beginning to brown. Remove from the pan and set aside.
3.Add the shallots, carrots and celery to the pan and lightly fry for 2-3 minutes, or until the onions begin to turn translucent. Pour in the stock and the cider and stir in the bay leaf, chopped rosemary and mustard until well combined.
4.Place the rabbit pieces back into the pan and cover with a lid. Lower the heat and allow to simmer for 45 minutes to one hour, or until the rabbit is tender.
5.Remove the rabbit pieces from the stock and place into an ovenproof ceramic pie dish.
6.For the buerre manié, mash the softened butter into the flour with a fork and add in small pieces to the stock in the saucepan. Stir constantly over a medium heat until well combined and the sauce thickens, then pour the mixture over the rabbit in the dish. Brush the edges of the dish with water.
7.Preheat the oven to 220C/430F/Gas 7.
8.For the crust, roll out the pastry on a floured work surface and cut off a strip long enough to go around the edges of the pie dish. Lay it around the edges of the dish and moisten with water.
9.Roll out the rest of the pastry into a circle large enough to fit over the pie dish. Place the pastry circle on top of the dish and press the overhanging edges down into the pastry strip, sealing well. Make a few slits in the top of the pastry to let out the steam and prevent the crust from going soggy.
10.Bake in the oven for 30-40 minutes, or until the pastry is golden-brown and crisp. Slice into wedges and serve.



Yorkshire Rabbit

1 Jointed Rabbit.
300 ml Theakston's Old Peculiar.
1 Small Onion, chopped.
Crushed bay Leaf.
4 Cloves.
1 Small tin Tomatoes.
1 tblsp. Wholewheat flour.
1 tsp. dried Basil.


Place rabbit joints in a flameproof casserole. Add onion, cloves, crushed bay leaf and the 300ml
Theakstons Old Peculiar. Leave for 2-3 days in a cool place.
Simmer on top of the stove for 2 hours.
Drain the tomatoes and add to the casserole.
Blend the flour with the tomato juice and stir into the casserole together with the basil.
Continue to cook for another hour or until the rabbit is tender.
Serve with dumplings or potatoes.



Pommy Rabbit

Cooking oil
1 Heaped tablespoon of flour
salt
pepper
1 Heaped teaspoon of dried thyme
1 rabbit, jointed

4 Large potatoes, sliced and blanched in boiling water
4 Large cooking apples, peeled & sliced
1 Large onion, chopped
Half a bottle of Cider


Rub oil round a deep casserole. Mix the flour, salt, pepper and thyme in a large plastic bag.
Immerse rabbit pieces in this mixture and shake well. Heat a little oil in a pan and fry pieces until
sealed. Transfer to casserole. Arrange layers of sliced potato and apple over the rabbit and
distribute chopped onion evenly. Add more salt pepper and thyme to taste. Pour over the cider,
 cover and cook in a moderate oven (180c, 350f, gas 4) for about 1,1/2 to 2 hours until tender.
Drink other half of the cider whilst cooking or serve with meal.



Rabbit & chorizo jambalaya

Ingredients
1 tbsp olive oil
1 rabbit, chopped into pieces
1 onion diced
1 red pepper thinly sliced
2 garlic cloves crushed
75g Chorizo sliced
1 tbsp Cajun seasoning
250g long grain rice
400g can plum tomatoes
350ml chicken stock
Method
Heat the oil in a large frying pan with a lid and brown the chicken for 5-8 mins until golden. Remove and set aside. Tip in the onion and cook for 3-4 mins until soft. Then add the pepper, garlic, chorizo and Cajun seasoning, and cook for 5 mins more.
Stir the chicken back in with the rice, add the tomatoes and stock. Cover and simmer for 20-25 mins until the rice is tender.
Names deleted to protect the innocent!