Recipes

Braised Rabbit                                        

Yield: 4 servings

 

3 Tablespoons of olive oil

1 (2 to 3 pound) rabbit, cut into serving pieces

1 large yellow onion, chopped

2 cloves of garlic, peeled

Salt, to taste

1/3 cup of sherry vinegar

1 bay leaf

Freshly ground black pepper, to taste

1 cup of frozen green peas

 

Season the rabbit with salt about 30 minutes before cooking and let the meat sit at room temperature for 30 minutes.

 

Heat the olive oil in a large Dutch oven that has a tight-fitting lid.  When the oil is hot, brown the rabbit pieces well, on all sides. Remove the rabbit from the pan.  Add the onion to the pan, and sauté, scraping up the brown bits from the bottom of the pan, until the onions soften and just begins to brown. Add the garlic and cook for another minute or two.

 

Nestle the browned rabbit pieces among the onions and garlic. Add the vinegar and bay leaf. Pour in enough water to come out halfway up the sides of the rabbit. Cover the pot and cook slowly, over low heat for 2 hours.

 

When the rabbit is tender, add the black pepper and peas; cover and remove from the heat and let the residual heat of the pan cook the peas until they are crisp tender.

 

 

 

 

 

 

 

 

Fried Rabbit

Yield: 4 servings

 

1 (2 to 3 pound) rabbit, cut into serving size pieces

2 cups of buttermilk

1 onion, sliced

4 cloves of garlic, minced

1 teaspoon of ground oregano

1 teaspoon ground thyme

½ teaspoon of crumbled rosemary (dried)

1 teaspoon of paprika

3 teaspoons of cayenne pepper (optional)

2 cups of flour

1 teaspoon of garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

Oil for frying

 

Place the rabbit in a zip top bag with the buttermilk, onion, garlic, oregano, thyme, rosemary, paprika and 1 teaspoon of cayenne pepper. Marinate overnight in the refrigerator.

 

In another zip top bag, mix together the flour, garlic powder, onion powder, 2 teaspoons of cayenne pepper and season well with salt and pepper.  Heat 2 to 3 cups of oil in a large skillet with high sides set over medium heat until the oil temperature reaches 375°F.

 

Drain the rabbit from the buttermilk; toss the pieces into the flour mixture and shake until well coated.  Remove from the bag and let the rabbit sit on a cooling rack for 10 minutes.

 

Add the rabbit to the hot oil in the skillet and fry for 10 minutes or until golden brown on each side. When the rabbit is cooked through, remove from the pan and drain on paper towels.

 

 

 

 

 

 

 

Hasenpfeffer (Rabbit Stew)

Yield: 4 servings

 

1 (3 pound) rabbit, cut into serving pieces

Kosher salt, to taste

1/3 cup of all-purpose flour

½ pound of bacon, diced

½ cup finely chopped onion

1 clove of garlic, minced

1 cup of dry red wine

1 cup of water

1 Knorr chicken bouillon cube

1 Tablespoon of currant jelly

10 black peppercorns, crushed

1 bay leaf

¼ teaspoon of dried rosemary, crushed

2 teaspoon of lemon juice

3 Tablespoons of water

2 Tablespoons of all-purpose flour

1/8 teaspoon dried thyme

 

Place the bacon in a large, deep skillet. Cook over medium high heat until evenly browned.  Drain on paper towels and set aside; reserve the bacon fat.  Sprinkle the rabbit with salt and coat with 1/3 cup of flour, shaking off the excess flour. Brown the rabbit meat in the bacon fat; remove from the skillet and reserve 2 Tablespoons of bacon fat.

 

Sauté the shallots and garlic in the skillet for about 4 minutes, until tender. Stir in the win, 1 cup of water and bouillon.  Heat to boiling, then stir in the jelly, peppercorns, bay leaf and rosemary. Return the rabbit and bacon to the skillet; heat to boiling. Then reduce the heat to low, cover and simmer for about 1 ½ hours or until the rabbit is tender.  Remove the bay leaf and discard.  Place the rabbit on a warm platter and keep warm while preparing the gravy.

 

Stir the lemon juice into the skillet with the cooking liquid. Combine 3 Tablespoons water with 2 Tablespoons of flour and mix together, stir the flour mixture into the skillet over low heat. Stir in the thyme. Pour the gravy over the stew and serve.

 

Rabbit Cacciatore

Yield: 4 servings

 

1 (2 to 3 pound) rabbit, cut into serving pieces

Salt and freshly ground pepper

3 Tablespoons fresh thyme leaves or about 1 Tablespoon dried

Olive oil for browning

1 teaspoon fresh rosemary leaves or ½ teaspoon dried

¼ cup all-purpose flour

2 Tablespoons of olive oil

½ cup chopped onion

2 cloves of garlic, minced

2/3 cup chopped fresh mushrooms

3 cups of chopped, very ripe tomatoes (or canned Italian tomatoes)

2 red bell peppers, cut into 1” dice

1 bay leaf

16 salt cured olives, black or green, pitted

 

Sprinkle the rabbit pieces with salt and pepper; rub half of the thyme on the pieces and then sprinkle with flour to coat. Heat olive oil in a large skillet on medium-high heat. Place the rabbit pieces in the pan in a single layer. Cook for 2 to 3 minutes on each side or until the rabbit is lightly browned. Remove to a warm platter and keep warm.

 

Reduce the heat to medium; add the onions to the pan, cook for 1 minutes. Then add garlic, bell pepper and mushrooms, cook for a few more minutes. Add the rosemary and remaining thyme.

 

Return the rabbit to the pan; cover with the chopped tomatoes and bay leaf. Turn the heat to medium low; cover and cook for 45 minutes.  Uncover and add the olives. Taste the sauce and adjust the seasoning.  Turn the heat to high and reduce the sauce, by half.  Serve with pasta.

 

 

 

 

 

 

 

Ranch Style Dip

  • 1 stalk celery, cut into 1” pieces
  • 8 ounces of cream cheese, softened
  • ¼ cup sour cream
  • 1 teaspoon dried, chopped parsley
  • 2 drops of liquid smoke
  • 1 Tablespoon dry ranch dressing mix
  • 1 Tablespoon of hot sauce (we use Papaw’s)
  • 1 lb. cooked, shredded rabbit
  • 1 cup of shredded cheddar cheese

 

Place the first 7 ingredients in the bowl of a food processor and process on high until the mixture is combined. Taste and adjust the seasoning.

 

Add the rabbit and cheese to the cream cheese mixture in the processor and pulse until the rabbit is chopped fine and the mixture is incorporated.

 

Chill for 1 hour before serving.

 

 

Tex Mex Style Dip

  • 1 stalk of celery, cut into 1” pieces
  • 8 ounces of cream cheese, softened
  • ¼ cup sour cream
  • 1 Tablespoon taco seasoning
  • 1 can of Rotel tomatoes drained
  • 1 lb cooked, shredded rabbit
  • 1 cup of shredded cheddar cheese
  • 2 ounces (or more) of chopped, pickled jalapenos

 

Place the first 5 ingredients in the bowl of a food processor and process on high until the mixture is combined. Taste and adjust the seasoning.

 

Add the rabbit, cheese and jalapeno peppers and pulse until the rabbit is chopped fine and the mixture is incorporated.

 

Chill 1 hour before serving

 

 

 

 

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Location 3283 Longtown Road Ridgeway, SC 29130 Phone 803-381-8186 E-mail mayvokaty1@gmail.com Hours Monday-Thursday from 4-7pm. Farm Day Markets, the First Saturday of each month.
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