How to Cook Rabbit (Now For Real)

Here are three of my mother’s recipes for cooking rabbit, translated to English.

First, you don’t really need to stalk, chase and catch the rabbit :) You can find rabbit meat in many super-markets.

Second, you must know that rabbit meat is more tasty if you marinate it before cooking (the only exception is rabbit soup). You make a marinade from water, 4-5 spoons of white wine or vinegar, 3-4 spoons of oil, slices of onion, carrots, and celery, savory, salt and freshly ground black pepper. You put the pieces of meet in this marinade and keep it in the fridge for 2-3 hours. Every now and then you should turn the meat.

Recipe 1. Rabbit Steak in the Oven

Ingredients:

  • a rabbit = around 1.5 kg of marinated meat
  • 100g of bacon
  • 2-3 cloves of garlic
  • one onion
  • 100ml of white wine
  • oil and water
  • salt and black pepper

You take the meat from the marinade (the other things you just throw away) and you quickly wash it so that it does not loose it’s flavor. You cut many small “pockets” in the rabbit meat and stuff small pieces of bacon and garlic inside. You put the oil and the pieces of meat in a big casserole, together with the water and the onion cut in tiny pieces. You put the casserole in the oven at 220-200 degrees for 2 – 3 hours. You should add more water if necessary, and when it’s almost done you can also add white wine. You should turn the pieces of meet every half an hour or so.

Recipe 2. Cold Rabbit Dish with Olives

Ingredients:

  • 1 kg of marinated rabbit meat
  • 4-5 big onions
  • 20 welsh onions
  • 2-3 cloves of garlic
  • 3-4 spoons of olive oil
  • 20 black unsalted olives
  • 2 bay leafs
  • 50-100ml of white wine
  • 4-5 black peppercorns
  • salt

Soften the pieces of marinated rabbit meat on both sides in a pan. Add the cut onion then slowly add warm water. Cover with a lid and let it boil so that the meat becomes tender. Then add the welsh onions cut in small slices, the white wine, the bay leafs and the freshly ground pepper. Let it boil with the lid for a while and add extra water if necessary. When the meat is almost cooked and the sauce is consistent enough you add the garlic, the olives and the olive oil and continue cooking it. When it’s done take it away from the stove and let it become cold. This dish must be served cold!

Recipe 3. Rabbit with Mushrooms

Ingredients:

  • 1 kg of marinated rabbit meat
  • 300g of mushrooms
  • 200g of bacon
  • 4-5 onions or 25 welsh onions
  • 3-4 spoons of oil
  • 3-4 cloves of garlic
  • 1/2 spoon of wheat floor
  • 100ml of white wine
  • parsley
  • savory
  • oil and water
  • salt and black pepper

Lightly fry the bacon, the onion and the mushrooms in a pan with oil. Separately, put the pieces of rabbit meat in a pot, together with some water, the wine, the freshly ground pepper, the parsley, the savory, and the mashed garlic. Boil this with a lid at low temperature until the meat is cooked. When this happens add the bacon, the onion and the mushrooms from the frying pan. Add the floor dissolved in a small cup of water, then boil everything one more time until the sauce becomes consistent enough.

Bon Appétit! :)

About these ads

3 Responses to How to Cook Rabbit (Now For Real)

  1. [...] Here are three of my mother’s recipes for cooking rabbit, translated to English. [...]

  2. maxm says:

    oh my god

  3. Ujang says:

    thanks for your recipes.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 392 other followers

%d bloggers like this: