Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, braised rabbit. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Braised Rabbit is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Braised Rabbit is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook braised rabbit using 13 ingredients and 17 steps. Here is how you cook it.
The ingredients needed to make Braised Rabbit:
- Make ready 3 lb rabbit
- Get 2 tbsp seasoned flour (I added about 1/2 tsp of salt and pepper each)
- Make ready 2 tbsp EVOO
- Make ready 2 tbsp butter
- Take 4 oz bacon
- Make ready 1 onion, roughly chopped
- Make ready 3 carrots, sliced
- Take 2 stick celery, trimmed and sliced
- Take 1 1/4 cup chicken stock
- Get 1 1/4 cup dry hard cider (can us stout too), 1/2 pint
- Prepare 1 bunch fresh parsley leaves, chopped
- Take 1 salt, to taste
- Prepare 1 pepper, to taste
Steps to make Braised Rabbit:
- Soak the joints in cold salted water for at least two hours.
- Pat pieces dry with paper towels.
- Toss bunny pieces in seasoned flour, while singing little bunny foo-foo and ruefully whispering "I told you so…" to the pieces.
- Preheat the oven to 400°F.
- Heat the oil and butter together in a flame proof dutch oven on a stove burner.
- Shake off (and reserve) any excess flour from the rabbit joints and brown them on all sides; lift out and set aside.
- 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!)
- 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.
- Add the vegetables to the dutch oven and cook gently until just coloring.
- Add the reserved flour to the veggies to absorb the fats left in the dutch oven.
- Stir over a low heat for 1 minute to cook the flour; seems like a good time to have more cider.
- 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.
- Return the rabbit and bacon to the dutch oven with half the chopped parsley and a light seasoning of salt and pepper.
- Mix gently together while reciting double double toil and trouble, then cover with a lid and put into the preheated oven.
- Cook for 15-20 minutes, then reduce the temperature to 300°F for about 1 1/2 hours, or until the bunny is tender.
- Add the remaining parsley and serve with some rustic sides.
- This was a recipe I found in an Irish cook book; the instructions were modified to my liking.
These types of changes are easy to accomplish with all kinds of foods and can apply to the oils you cook in and the spread you use on bread. Olive oil, for instance, has monounsaturated fats which are essentially good fats that counter the effects of bad cholesterol. Olive oil also is a good source of vitamin E which is great for your skin, among other things. If you currently are consuming a lot of fresh fruits and vegetables, you may want to think about where you’re buying them and if it’s the best source. Organic foods are a great alternative and will reduce any possible exposure to toxic chemicals. Searching for a local supplier of fresh fruits and veggies will give you the option of consuming foods that still have most of the nutrients which are oftentimes lost when produce has been kept in storage before selling it. Obviously, it’s not hard to begin integrating healthy eating into your daily routine.
So that is going to wrap this up for this special food braised rabbit recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!