How to make Fried Rabbit Recipe - Tender rabbit can be fried and served just like chicken. The flavor is much the same.
Makes 6 servings.
Ingredients:
1 (3- to 3-1/2-pound) rabbit, cut up
1/4 cup all-purpose flour
1-1/2 teaspoons salt
1 teaspoon paprika
1/4 teaspoon freshly ground black pepper
2 to 3 tablespoons vegetable oil or shortening
Method:
Wash rabbit and pat dry with paper towels.
Combine flour, salt, paprika and pepper in a paper or plastic bag. Drop rabbit pieces, a few at a time, into bag. Shake until each is thoroughly coated with flour mixture.
In a large heavy skillet, heat oil or shortening. Add rabbit.
Cook over medium heat 10 to 15 minutes, turning pieces to brown evenly.
Reduce heat and cover. Cook 30 minutes. Uncover and cook 25 to 35 minutes longer or until meat is tender.
Wednesday, July 30, 2014
Rabbit Pie
How to make Rabbit Pie Recipe - If you use wild rather than domestic rabbit in my recipes, the cooking time may be longer to achieve the desired tenderness.
Makes 6 servings.
Ingredients:
1 (3- to 4-pound) rabbit, cut up
1 small onion, chopped
1 teaspoon dried leaf rosemary
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
About 2 cups water or chicken broth
1/4 cup all-purpose flour
1/4 cup dry sherry or fresh grapefruit juice
1 cup whipping cream
Whole-Wheat Pastry:
1 cup all-purpose flour
1 cup whole-wheat flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup shortening or lard
About 2/3 cup milk
Method:
Wash rabbit and pat dry with paper towels.
Preheat oven to 350F (175C). Arrange rabbit pieces in a shallow 3-quart baking dish. Sprinkle with onion, rosemary, salt and pepper.
Add 2 cups water or broth. Bake, covered, 1 to 1-1/2 hours or until rabbit is tender.
Remove bones from rabbit, if desired. Measure broth and add water to equal 2 cups.
Pour into a skillet and bring to a boil. In a cup, blend flour and sherry or grapefruit juice until smooth. Whisk into broth. Cook, stirring, until thickened and smooth. Add cream.
Put rabbit meat into a deep pie dish or casserole. Pour gravy over rabbit. Prepare dough for Whole-Wheat Pastry.
Increase oven temperature to 425F (220C). On a lightly floured board, roll out dough to 1/4 inch thick. Cut into strips.
Arrange strips over rabbit, making a lattice-work crust. Press edges of crust to edges of dish. Bake 15 to 20 minutes or until crust is browned.
To prepare Whole-Wheat Pastry:
In a large bowl, combine flours, baking powder and salt. Using a pastry blender or 2 knives, cut in shortening or lard until mixture resembles coarse crumbs. With a fork, mix in milk. Gently knead just until dough holds together.
Makes 6 servings.
Ingredients:
1 (3- to 4-pound) rabbit, cut up
1 small onion, chopped
1 teaspoon dried leaf rosemary
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
About 2 cups water or chicken broth
1/4 cup all-purpose flour
1/4 cup dry sherry or fresh grapefruit juice
1 cup whipping cream
Whole-Wheat Pastry:
1 cup all-purpose flour
1 cup whole-wheat flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup shortening or lard
About 2/3 cup milk
Method:
Wash rabbit and pat dry with paper towels.
Preheat oven to 350F (175C). Arrange rabbit pieces in a shallow 3-quart baking dish. Sprinkle with onion, rosemary, salt and pepper.
Add 2 cups water or broth. Bake, covered, 1 to 1-1/2 hours or until rabbit is tender.
Remove bones from rabbit, if desired. Measure broth and add water to equal 2 cups.
Pour into a skillet and bring to a boil. In a cup, blend flour and sherry or grapefruit juice until smooth. Whisk into broth. Cook, stirring, until thickened and smooth. Add cream.
Put rabbit meat into a deep pie dish or casserole. Pour gravy over rabbit. Prepare dough for Whole-Wheat Pastry.
Increase oven temperature to 425F (220C). On a lightly floured board, roll out dough to 1/4 inch thick. Cut into strips.
Arrange strips over rabbit, making a lattice-work crust. Press edges of crust to edges of dish. Bake 15 to 20 minutes or until crust is browned.
To prepare Whole-Wheat Pastry:
In a large bowl, combine flours, baking powder and salt. Using a pastry blender or 2 knives, cut in shortening or lard until mixture resembles coarse crumbs. With a fork, mix in milk. Gently knead just until dough holds together.
Hunter's Venison
How to make Hunter's Venison Recipe - To reduce the "gamey" flavor, be sure to trim off all visible fat from the meat. The roasting time varies according to the age of the animal. A young animal is more tender and takes less time to cook.
Makes 3 to 4 servings per pound.
Ingredients:
4 to 5 pounds boneless venison, fat trimmed
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Vegetable oil or butter
1 cup red wine, beef broth or water
1 medium-sized onion, quartered
2 carrots, cut into 1-inch pieces
2 celery stalks, cut into 1/2-inch pieces
1 teaspoon each dried leaf thyme, basil, oregano
4 juniper berries
1 to 2 cups additional red wine, beef broth or water
1 tablespoon red-currant jelly
1 tablespoon Dijon-style mustard
1/2 cup dairy sour cream
Method:
Preheat oven to 350F (175C).
Wash meat and pat dry with paper towels.
Combine flour, salt and pepper. Rub meat all over with flour mixture. In a heavy roaster or Dutch oven with a tight-fitting lid, heat enough oil or butter to cover bottom of pan generously.
Add meat. Brown over high heat, turning meat constantly. When browned, add 1 cup wine, broth or water, onion, carrots, celery, herbs and juniper berries.
Roast, covered, 2 to 3 hours or until meat is fork-tender. Add more liquid, if necessary, to keep meat moist during roasting. Remove meat to a platter; keep warm. Skim off any fat.
Taste drippings and adjust seasonings, if necessary. Boil down drippings until they make a thick glaze.
Whisk in red-currant jelly, Dijon-mustard and sour cream until blended. Strain and pour over meat on platter.
Makes 3 to 4 servings per pound.
Ingredients:
4 to 5 pounds boneless venison, fat trimmed
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Vegetable oil or butter
1 cup red wine, beef broth or water
1 medium-sized onion, quartered
2 carrots, cut into 1-inch pieces
2 celery stalks, cut into 1/2-inch pieces
1 teaspoon each dried leaf thyme, basil, oregano
4 juniper berries
1 to 2 cups additional red wine, beef broth or water
1 tablespoon red-currant jelly
1 tablespoon Dijon-style mustard
1/2 cup dairy sour cream
Method:
Preheat oven to 350F (175C).
Wash meat and pat dry with paper towels.
Combine flour, salt and pepper. Rub meat all over with flour mixture. In a heavy roaster or Dutch oven with a tight-fitting lid, heat enough oil or butter to cover bottom of pan generously.
Add meat. Brown over high heat, turning meat constantly. When browned, add 1 cup wine, broth or water, onion, carrots, celery, herbs and juniper berries.
Roast, covered, 2 to 3 hours or until meat is fork-tender. Add more liquid, if necessary, to keep meat moist during roasting. Remove meat to a platter; keep warm. Skim off any fat.
Taste drippings and adjust seasonings, if necessary. Boil down drippings until they make a thick glaze.
Whisk in red-currant jelly, Dijon-mustard and sour cream until blended. Strain and pour over meat on platter.
Western Barbecued Leg of Lamb
How to make Western Barbecued Leg of Lamb Recipe - This is on display at huge community picnics in the Pacific Northwest during which they barbecue lamb basted with lemon juice, herbs and olive oil. In this method, the leg of lamb is butterflied, allowing it to cook quickly on the grill or in a hot oven.
Makes 6 to 8 servings.
Ingredients:
1 (5- to 6-pound) leg of lamb, boned, butterflied
3/4 cup olive oil
1/4 cup fresh lemon juice
1/2 cup chopped green onions, including tops
3 garlic cloves, minced or pressed
2 teaspoons dried leaf rosemary
2 teaspoons dried leaf thyme
2 teaspoons freshly ground black pepper
Method:
Have the butcher prepare the lamb for you. Line a rimmed jelly-roll pan with foil; lay lamb out on it.
In a small bowl, combine remaining ingredients; spread mixture over lamb.
Marinate in refrigerator overnight. Drain, reserving marinade. Start charcoal. When coals have white edges, place lamb about 3 inches above coals.
Brush with marinade while cooking. Cook 35 to 45 minutes or until lamb is crusty on the outside but still pink on the inside. To serve, let cool 5 minutes, then slice on diagonal.
If desired, cook lamb in a preheated 450F (230C) oven 20 minutes or until browned.
Reduce heat to 325F (165C) and cook 45 minutes to 1 hour longer or until the meat is pink in center.
Makes 6 to 8 servings.
Ingredients:
1 (5- to 6-pound) leg of lamb, boned, butterflied
3/4 cup olive oil
1/4 cup fresh lemon juice
1/2 cup chopped green onions, including tops
3 garlic cloves, minced or pressed
2 teaspoons dried leaf rosemary
2 teaspoons dried leaf thyme
2 teaspoons freshly ground black pepper
Method:
Have the butcher prepare the lamb for you. Line a rimmed jelly-roll pan with foil; lay lamb out on it.
In a small bowl, combine remaining ingredients; spread mixture over lamb.
Marinate in refrigerator overnight. Drain, reserving marinade. Start charcoal. When coals have white edges, place lamb about 3 inches above coals.
Brush with marinade while cooking. Cook 35 to 45 minutes or until lamb is crusty on the outside but still pink on the inside. To serve, let cool 5 minutes, then slice on diagonal.
If desired, cook lamb in a preheated 450F (230C) oven 20 minutes or until browned.
Reduce heat to 325F (165C) and cook 45 minutes to 1 hour longer or until the meat is pink in center.
Braised Lamb Shanks
How to make Braised Lamb Shanks Recipe - Lamb is a young sheep, usually between four and twelve months old. Lamb shanks need to be braised in moist heat until tender. Using the same recipe, you can substitute turkey thighs, braising them to tenderness.
Makes 4 servings.
Ingredients:
4 (3/4-pound) lamb shanks
All-purpose flour
1 tablespoon butter
1 garlic clove, minced or pressed
2 cups water or dry white wine
1 teaspoon salt
1 teaspoon dried leaf thyme
1/4 cup all-purpose flour
1 (8-ounce) can tomato sauce
1 tablespoon chopped fresh parsley
Cooked noodles, rice or mashed potatoes
Method:
Dredge lamb shanks in flour until evenly coated. In a large heavy skillet or Dutch oven, heat butter.
Add lamb shanks and brown evenly. Add garlic, water or wine, salt and thyme.
Cover and simmer over low heat 2 hours or until tender. Remove meat pieces to a warm platter. Stir 1/4 cup flour and tomato sauce into juices in pan.
Bring to a boil and stir until thickened and smooth. Return meat to pan; keep warm until ready to serve.
Sprinkle with parsley. Serve over noodles, rice or mashed potatoes.
Variation:
Braised Turkey Thighs: Substitute 3 pounds (4 pieces) turkey thighs for lamb shanks. Serve with mashed potatoes.
Makes 4 servings.
Ingredients:
4 (3/4-pound) lamb shanks
All-purpose flour
1 tablespoon butter
1 garlic clove, minced or pressed
2 cups water or dry white wine
1 teaspoon salt
1 teaspoon dried leaf thyme
1/4 cup all-purpose flour
1 (8-ounce) can tomato sauce
1 tablespoon chopped fresh parsley
Cooked noodles, rice or mashed potatoes
Method:
Dredge lamb shanks in flour until evenly coated. In a large heavy skillet or Dutch oven, heat butter.
Add lamb shanks and brown evenly. Add garlic, water or wine, salt and thyme.
Cover and simmer over low heat 2 hours or until tender. Remove meat pieces to a warm platter. Stir 1/4 cup flour and tomato sauce into juices in pan.
Bring to a boil and stir until thickened and smooth. Return meat to pan; keep warm until ready to serve.
Sprinkle with parsley. Serve over noodles, rice or mashed potatoes.
Variation:
Braised Turkey Thighs: Substitute 3 pounds (4 pieces) turkey thighs for lamb shanks. Serve with mashed potatoes.