Tag Archives: rabbit recipe

Peter Rabbit Munched on My Herbs, So I braised Him With a little Red Wine

We’ve been on a rabbit kick for a while. Its wonderfully lean, in fact its so lean, if you were, a hobo, living off only rabbit, you could actually starve from a lack of fat in your diet. It packs a protein punch, but that is all. Rabbit tastes a bit like a chicken mated with a wild bore, and instead of creating a misshapen little gargoyle, it made an adorable tasty treat.

Rabbit is tough, and if you aren’t going to grind it up into a tasty croquettes, most people stew, or slow cook them. Which is why I chose to braise, but if you know any other cool rabbit tricks, please done hesitate to pass them on.

For the Marinade

1 rabbit butterflied

1 shallot

4 cloves garlic

1/4 cup white balsamic

1/2 cup olive oil

2 tbs fresh thyme

1 sprig of rosemary

1 tbs lemon juice

1 tsp salt

4 bay leaves

pepper

For Roasting

1 purple onion sliced a few times width wise

1 bulb of garlic, top removed, and drizzled with olive oil

Those extra sprigs of rosemary and thyme

3 cups red wine

Take all of the marinade ingredients minus the rabbit and bay leaves, and puree them. Pop them all into a bag with your rabbit, and bay leaves.Let that marinate for 2-4 hours. After your time is up, heat up a cast iron skillet to high,  and seer the rabbit on all sides for a few minutes. Remove the pan from the heat, and add in the onions, bulb of garlic, and herbs. Place the rabbit on top, sprinkle with a little salt,  add in half the marinade, and the red wine. Cover it with a lid and roast it at 325 for an hour and a half, occasionally basting it with the juices. Serve that up with your favorite sides and enjoy.

brerrabit

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Rabbit Croquettes. Give this nugget a try!

I was feeling a little peckish, and slightly sinister recently, and thought, what better way to quell my demons, than to eat something adorable. Rabbit is a delightfully lean meat. Its got just enough game in the flavor it make it have a slight zip, but not so much so that it takes away your breath. There are so many different things to do with rabbit, and since it is a notoriously tough meat, most of them involve brazing or stewing, but what about turning this puppy into the the baddest little meat nugget in the land? I made these rabbit croquettes with a tarragon and mustard aioli. The flavors are added in a small amount to compliment and not distract from our delicious little bunny.

1 rabbit, deboned and minced, or if you can find it ground

4 cloves of minced garlic

1 small chopped white or yellow onion

1 tsp salt

1 tsp ground sage

the juice of 1/2 a lemon

1/4 cup of flour. Plus more for frying

pepper

1 whisked egg

1/2 cup panko 1/2 cup flour mixed

oil for frying

Saute your rabbit on medium with the salt, pepper, sage, garlic, onions, lemon juice, and a little butter or olive oil until the meat is cooked.  Drop the heat to low, and add in the flour. Make sure the meat is well coated and remove from the heat. Place in a bowl and set in the in refrigerator to cool for 30 minutes.  Once you have removed the rabbit from the fridge,  add in the whisked egg, and form it into small rabbit nuggets, about 1/2 an inch thick. Roll the nuggets in the panko mixture and set aside on a floured plate. Put  1/4 an inch of oil in a frying pan, and heat it up to medium high. Add in the rabbit croquettes spaced approximately 1 inch apart. Let them fry 2 to 3 minutes on each side, or until they are golden brown.

For the aioli

2 egg yokes

1/2 cup chilled olive oil

1/2 cup chilled vegetable oil

1 clove garlic finely minced and ground into a paste

1 tsp white wine vinegar

1/2 tsp ground mustard. Not the shitty stuff.

1/2 tsp minced fresh tarragon

1 tsp lemon juice

salt and pepper to taste

Make this about an hour to 1 day a head so that he flavors can meld together. Whisk up your egg yokes until they begin to thicken, and slowly begin adding in olive oil a little at a time, allowing the aioli to thicken back up after each addition. Once you have added in your olive oil, and you have a nice thick mayo, whisk in the vinegar, garlic mustard, tarragon, lemon juice, salt and pepper. Pro tip for people who hate whisking, use your hand blender with a whisk attachment to make life faster, and easier.

Serve it up with your delightful rabbit croquettes, and be happy that adorable things are so tasty….you monster.

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