Braised Rabbit
Braised Rabbit

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, braised rabbit. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Braised Rabbit is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Braised Rabbit is something which I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have braised rabbit using 13 ingredients and 17 steps. Here is how you can achieve it.

The ingredients needed to make Braised Rabbit:
  1. Make ready 3 lb rabbit
  2. Make ready 2 tbsp seasoned flour (I added about 1/2 tsp of salt and pepper each)
  3. Take 2 tbsp EVOO
  4. Get 2 tbsp butter
  5. Get 4 oz bacon
  6. Take 1 onion, roughly chopped
  7. Prepare 3 carrots, sliced
  8. Get 2 stick celery, trimmed and sliced
  9. Get 1 1/4 cup chicken stock
  10. Make ready 1 1/4 cup dry hard cider (can us stout too), 1/2 pint
  11. Take 1 bunch fresh parsley leaves, chopped
  12. Prepare 1 salt, to taste
  13. Make ready 1 pepper, to taste
Steps to make Braised Rabbit:
  1. Soak the joints in cold salted water for at least two hours.
  2. Pat pieces dry with paper towels.
  3. Toss bunny pieces in seasoned flour, while singing little bunny foo-foo and ruefully whispering "I told you so…" to the pieces.
  4. Preheat the oven to 400°F.
  5. Heat the oil and butter together in a flame proof dutch oven on a stove burner.
  6. Shake off (and reserve) any excess flour from the rabbit joints and brown them on all sides; lift out and set aside.
  7. Drink from your cider collection. (The trick here is that you only use one bottle for the recipe…that leaves five you have to get rid of…imbibe!)
  8. Add the bacon to the dutch oven and cook to completion, then set aside with the rabbit. Make inappropriate animal jokes when children are not present.
  9. Add the vegetables to the dutch oven and cook gently until just coloring.
  10. Add the reserved flour to the veggies to absorb the fats left in the dutch oven.
  11. Stir over a low heat for 1 minute to cook the flour; seems like a good time to have more cider.
  12. Add the stock and alcohol, stirring to make a smooth sauce. For an extra challenge, swig while stirring and not spilling from either you bottle or the Dutch oven. High-five yourself upon completion.
  13. Return the rabbit and bacon to the dutch oven with half the chopped parsley and a light seasoning of salt and pepper.
  14. Mix gently together while reciting double double toil and trouble, then cover with a lid and put into the preheated oven.
  15. Cook for 15-20 minutes, then reduce the temperature to 300°F for about 1 1/2 hours, or until the bunny is tender.
  16. Add the remaining parsley and serve with some rustic sides.
  17. This was a recipe I found in an Irish cook book; the instructions were modified to my liking.

So that’s going to wrap it up with this special food braised rabbit recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!