Brutus and i went out for a walk last weekend, and I came home with a couple bunnies.
We cleaned these up, out in the field, and I cut the two carcasses up when I got home.
They sat in my fridge for a day or two, while I worked out what I was going to do with them. I grew up in BC, and rabbits were never in the picture. Add to that, that these two were rabbits number 2 and 3, ever.
I was digging through "Game Cookbook" by Geraldine Steindler, and found a recipe for "Civet de Lievre" that looked like it would work OK, with some changes. It was written for a dutch oven, I was looking at using my slow cooker. I changed the recipe a lot actually.
Pretty much only kept the rabbit, and the basics of the flavours.
I started out by dicing up some bacon, about half a cup worth, and getting that going in the frying pan. Before the bacon was too far along (still soft, but cooked) I pulled it from the pan. More bacon, if I do it again.
The parts were hit with salt and pepper, and given a light dust of flour, then browned off in the bacon fat. Some oil was added as the fat from the amount of bacon I used was not enough to deal with two rabbits worth of parts. As the parts were browned, I moved them into the crock pot.
During the last batch of parts, I added the bacon back into the pan, as well as adding half an onion, diced up, and about a clove worth of garlic. By the time the last batch was ready to come out, the onion was well browned, and the bacon was crisp.
I deglazed the pan (fancy schmancy for 'dumped some water in the hot pan to clean out the remains') and poured this in the crock as well.
To the rabbit in the pot, I added:
-one single serving bottle of Red Wine (E&J Gallo's finest Plonk)
-one can Campell's Chicken broth w/herbs and garlic
-a couple bay leaves
-about half teaspoon of parsley flakes
-about two gloves worth of crushed garlic
-a very large onion, coarsely diced
-enough water to bring the level up to where I was happy with it.
-a shot of salt and a pinch of pepper, just because..
This sat out to cool that evening, then was stuck into the fridge overnight.
It was put into the slow cooker for 8 hours on low.
Served it for supper along with some oven roasted veg (potato, carrot, mushrooms, Olive oil, oregano, basil, rosemary, and some Greek spice that I have) and a batch of "Hunter" gravy by Knorr to go with, for which I used the broth from the slow cooker.
Bloody heck! It was GOOD!
Brutus says "Best Rabbit ever!" Pretty high praise from a guy that likes his rabbit.
I made Rabbit pie with the leftovers. That was good too!
Sorry, no pictures.
Cheers <burp>
Trev
We cleaned these up, out in the field, and I cut the two carcasses up when I got home.
They sat in my fridge for a day or two, while I worked out what I was going to do with them. I grew up in BC, and rabbits were never in the picture. Add to that, that these two were rabbits number 2 and 3, ever.
I was digging through "Game Cookbook" by Geraldine Steindler, and found a recipe for "Civet de Lievre" that looked like it would work OK, with some changes. It was written for a dutch oven, I was looking at using my slow cooker. I changed the recipe a lot actually.
Pretty much only kept the rabbit, and the basics of the flavours. I started out by dicing up some bacon, about half a cup worth, and getting that going in the frying pan. Before the bacon was too far along (still soft, but cooked) I pulled it from the pan. More bacon, if I do it again.
The parts were hit with salt and pepper, and given a light dust of flour, then browned off in the bacon fat. Some oil was added as the fat from the amount of bacon I used was not enough to deal with two rabbits worth of parts. As the parts were browned, I moved them into the crock pot.
During the last batch of parts, I added the bacon back into the pan, as well as adding half an onion, diced up, and about a clove worth of garlic. By the time the last batch was ready to come out, the onion was well browned, and the bacon was crisp.
I deglazed the pan (fancy schmancy for 'dumped some water in the hot pan to clean out the remains') and poured this in the crock as well.
To the rabbit in the pot, I added:
-one single serving bottle of Red Wine (E&J Gallo's finest Plonk)
-one can Campell's Chicken broth w/herbs and garlic
-a couple bay leaves
-about half teaspoon of parsley flakes
-about two gloves worth of crushed garlic
-a very large onion, coarsely diced
-enough water to bring the level up to where I was happy with it.
-a shot of salt and a pinch of pepper, just because..
This sat out to cool that evening, then was stuck into the fridge overnight.
It was put into the slow cooker for 8 hours on low.
Served it for supper along with some oven roasted veg (potato, carrot, mushrooms, Olive oil, oregano, basil, rosemary, and some Greek spice that I have) and a batch of "Hunter" gravy by Knorr to go with, for which I used the broth from the slow cooker.
Bloody heck! It was GOOD!
Brutus says "Best Rabbit ever!"
Pretty high praise from a guy that likes his rabbit.I made Rabbit pie with the leftovers. That was good too!
Sorry, no pictures.
Cheers <burp>
Trev
