Best 12 Braised Rabbit Smothered With Onions Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you looking for a flavorful and savory dish that is easy to make? Braised rabbit smothered with onions is a classic comfort food that is sure to please everyone at your table. This dish is made with tender rabbit meat that is braised in a rich and flavorful sauce. The onions add a sweetness and depth of flavor that complements the rabbit perfectly. This dish can be served with a variety of side dishes, such as mashed potatoes, rice, or pasta.

Check out the recipes below so you can choose the best recipe for yourself!

BRAISED RABBIT



Braised Rabbit image

My husband and I do a lot of hunting, and we eat more wild game than domestic meat. I like to create my own rabbit recipes and this one makes such tender meat with a tangy, light sauce. I like to serve it with baked potatoes and steamed broccoli. -Dawn Bryant, North Platte, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 11

1 dressed rabbit (2-1/2 pounds), cut into serving-size pieces
1/4 cup olive oil
1 large onion, halved and thinly sliced
4 garlic cloves, minced
2 cups chicken broth
1-1/2 teaspoons dried thyme
1/4 teaspoon pepper
1 bay leaf
1/4 cup all-purpose flour
1/4 cup lemon juice
5 tablespoons cold water

Steps:

  • In a large skillet over medium heat, cook rabbit in oil until lightly browned; remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, thyme, pepper and bay leaf. , Return rabbit to pan. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat is tender and a thermometer reads 160°., Remove rabbit to a serving platter. Discard bay leaf. Combine the flour, lemon juice and water until smooth; stir into pan juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rabbit.

Nutrition Facts :

ITALIAN BRAISED RABBIT RECIPE - (4.2/5)



Italian Braised Rabbit Recipe - (4.2/5) image

Provided by á-25087

Number Of Ingredients 14

4 pounds rabbit
rabbit's liver, finely chopped
flour
1 tablespoon olive oil
3 small onions, each cut into 8 pieces longitudinally
1 tablespoon fresh sage
1 tablespoon fresh rosemary
1 cup dry red wine
1/4 cup brandy
4 carrots, peeled and cut into 1-inch pieces
1 shallot, sliced
1 can tomatoes with juices, chopped into pieces
1 tablespoon tomato paste
2/3 cups olives

Steps:

  • Have the rabbit cut up like a chicken, the saddle should be cut into three or four pieces. The saddle is the rounded portion of the back between the shoulder and loin. Preheat the oven to 350ºF. Put a couple of tablespoons of flour into a paper bag. Put the rabbit pieces in the bag, roll the top shut, then shake the bag to evenly coat the rabbit with the flour. Heat the oil in a large, lidded skillet over a medium flame. Add the onions, shallot and carrots and sauté them for a couple of minutes. Remove to a bowl. Put the rabbit pieces in the skillet and brown them all around. Return the vegetables to the pan. Pour in the red wine and the brandy, then add the tomato paste and the can of tomatoes, with the juice. Stir to dissolve the paste into the liquid. Then scatter the herbs around and give everything a good grinding of black pepper. Bring to a boil, then reduce to a simmer. Cover and put into the oven. After about 20 minutes, take the pan out of the oven and remove the lid. Stir in the chopped up liver and the olives. Put the lid back, then return the pan to the oven. The rabbit should be done in another 20 minutes. This is terrific with pretty much any carb that you like-rice, mashed potatoes, a tubular pasta.

ITALIAN-STYLE BRAISED RABBIT WITH ROSEMARY AND MUSHROOMS



Italian-Style Braised Rabbit With Rosemary and Mushrooms image

Provided by David Tanis

Categories     dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

1 whole rabbit (2 1/2 to 3 pounds)
Olive oil
Salt and pepper
Flour, for dusting
2 cups onions, finely diced
2 cups leeks, finely diced
6 garlic cloves, minced
2 tablespoons rosemary, roughly chopped
1 tablespoon crumbled dry porcini mushrooms, soaked in warm water to soften, drained and finely chopped
8 ounces cremini or portobello mushrooms, thickly sliced
Pinch of red pepper flakes
1 cup chopped canned tomatoes, or home-preserved, if possible
1/2 cup dry white wine
1 cup unsalted chicken broth

Steps:

  • Cut the rabbit into 9 pieces (or ask your butcher to) as follows: with a sharp cleaver, cut the saddle (center portion) into 3 pieces, leaving the kidneys attached. Cut the front portion (front legs) in half through the backbone. Chop each hind leg into 2 pieces. Reserve the liver and heart to sauté as a snack.
  • Heat .25 inch of olive oil in a Dutch oven or deep, wide heavy skillet over medium heat. Season the rabbit pieces with salt and pepper, then dust lightly with flour. Lightly brown the rabbit for about 3 minutes on both sides, working in batches. Drain on kitchen towels, then transfer to a baking dish in one layer. Heat oven to 375 degrees.
  • Pour off the used oil, wipe out the pan and add 2 tablespoons fresh oil. Heat to medium-high, add the onions and cook till soft, about 5 minutes. Add the leek, garlic, rosemary and mushrooms. Season generously with salt and pepper, and add red pepper flakes to taste. Cook for 2 minutes more, stirring.
  • Add the chopped tomatoes and wine, and let the mixture reduce for 1 minute. Add the broth, bring to a simmer, taste and adjust seasonings.
  • Ladle the mixture evenly over the rabbit. Cover the dish, and bake for 1 hour. Let rest 10 minutes before serving.

Nutrition Facts : @context http, Calories 629, UnsaturatedFat 16 grams, Carbohydrate 22 grams, Fat 27 grams, Fiber 5 grams, Protein 68 grams, SaturatedFat 7 grams, Sodium 1532 milligrams, Sugar 9 grams, TransFat 0 grams

EDNA LEWIS'S SMOTHERED RABBIT



Edna Lewis's Smothered Rabbit image

Edna Lewis's family looked forward to visitors during hunting season, and they would prepare elaborate, generous breakfasts like this smothered rabbit to fortify them. You brown the rabbit in butter and bacon fat, drape it with sweet onions and then slowly cook it until the onions give up their juices. The Lewises served it with biscuits or corn muffins, jellies or preserves, oatmeal and coffee or hot cocoa.

Provided by Francis Lam

Categories     main course

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 5

2 rabbits, cut into 6 pieces each
1 cup flour seasoned with 1/2 teaspoon black pepper, 1/4 teaspoon thyme and 1 teaspoon salt
1/2 cup (1 stick) butter
2 slices bacon, chopped
1 medium-size onion or 4 to 5 shallots, finely cut

Steps:

  • Roll the pieces of rabbit in the seasoned flour, and let them set for 20 minutes.
  • Heat a large skillet, and cook the butter until it foams, then add the bacon pieces. When they become a bit browned, remove them with a slotted spoon, and put in the pieces of rabbit, except the four front quarter pieces (they can be used later in a soup or stew).
  • Brown on both sides, and sprinkle over the browned pieces with defatted bacon, onion or shallot and 1/4 cup water. Cover, and set into oven at 300, or leave to cook on burner slowly for 45 minutes. Serve hot as you would serve fried chicken.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 29 grams, Fiber 2 grams, Protein 65 grams, SaturatedFat 12 grams, Sodium 404 milligrams, Sugar 1 gram, TransFat 0 grams

BRAISED RABBIT SMOTHERED WITH ONIONS



BRAISED RABBIT SMOTHERED WITH ONIONS image

Categories     Game     Dinner

Yield 8 portions

Number Of Ingredients 15

6 tbsp. unsalted butter
3 tbsp. olive oil
3-3 1/2 lbs. rabbit pieces
1 tsp. coarsely ground pepper
4 large onions, peeled, halved and slivered
8 large cloves garlic, coarsely chopped
2 tbsp. dark brown sugar
1 tbsp. dried thyme leaves
2 tsp. ground ginger
1 cup dry white wine
1/2 cup strong chicken stock
1/2 cup beef stock
salt to taste
5 tbsp. Dijon mustard
3 tbsp. chopped Italian parsley

Steps:

  • Preheat oven to 350 degrees F. Heat 3 tbsp. of the butter and 1 1/2 tbsp. of oil in a large flameproof casserole. Brown the rabbit pieces, in batches, over medium heat, sprinkling them with black pepper. Set them aside. Add the remaining 3 tbsp. butter and 1 1/2 tbsp. oil in the casserole. Add the onion and garlic, and cook over medium-low heat until wilted, about 15 minutes. Sprinkle with the brown sugar, thyme and ginger, stir well. Return the rabbit pieces to the casserole, and stir gently to mix with the onions. Add the wine, chicken and beef stocks, and salt. Bring to a boil. Then cover the casserole, transfer it to the oven,and bake until the meat is tender, 45 minutes to an hour. Using a slotted spoon, remove the rabbit pieces from the casserole and keep warm. Leave the oven on. Place the casserole over low heat and whisk in the mustard (do not boil). Adjust the seasoning and return the rabbit pieces to the casserol, stirring. Transfer the casserole to the oven and bake, uncovered, 10 minutes. Serve sprinkled with chopped parsley.

BRAISED RABBIT WITH ROOT VEGETABLES



Braised Rabbit with Root Vegetables image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

2 cups plum tomatoes, quartered
2 cups chopped carrots
2 cups chopped celery
2 cups chopped onions
1 small bunch fresh thyme
2 tablespoons grapeseed oil
4 rabbit legs
Salt and freshly ground black pepper
All-purpose flour, for dusting
2 cups dry white wine

Steps:

  • Preheat oven 350 degrees F.
  • In a deep baking dish, layer the tomatoes, carrots, celery and onion. Distribute the bunch of thyme throughout the vegetables.
  • Heat grapeseed oil in a 12-inch saute pan over medium heat. Season the raw rabbit with salt and pepper and then lightly dust with flour; sear on each side for 1 minute. Remove the rabbit from the heat and deglaze pan with the white wine.
  • Place the rabbit on top of the vegetables, and pour the deglazing liquid over the top. Place the baking dish in the oven for 1 hour.
  • Serve rabbit over the vegetables.

ORANGE BRAISED RABBIT



Orange Braised Rabbit image

Categories     Salad     Sauce     Side     Braise     Orange     Rabbit     Fall     Simmer     Boil

Yield Serves 4

Number Of Ingredients 18

For browning rabbit
1 fresh whole rabbit (about 2 3/4 pounds), cut into 5 pieces (4 legs and 1 saddle, which is boned; have the butcher do this for you)
Coarse salt and freshly ground pepper
1 ounce fatback, cut into two 5-by-1/2-by-1/4-inch strips (optional); see note, opposite
1 sprig rosemary, for saddle, plus another sprig for braising
Olive oil
For aromatics
2 medium onions, peeled and cut into 1-inch wedges (leave stem end intact)
3 garlic cloves, peeled and thinly sliced
Pinch of red pepper flakes
Pinch of ground cinnamon
For braising rabbit
1/2 cup dry white wine
1/2 teaspoon finely grated orange zest
1 cup fresh squeezed orange juice (from 2 oranges)
3/4 cup green olives, preferably Sicilian, pitted
For serving
1 navel orange, cut into wedges

Steps:

  • Prepare rabbit Lay the boned saddle skin side down on a clean work surface and season with salt and pepper. Lay fatback strips down the center end to end and then a sprig of rosemary. Season generously with salt and pepper. Wrap the flaps of the saddle over to enclose, and secure with twine.
  • Brown rabbit Season rabbit pieces on both sides with salt and pepper. Heat the skillet over medium-high heat for 1 minute, then add enough oil to barely coat bottom of pan and heat until shimmering. Cook the rabbit pieces (in batches if necessary to avoid crowding the pan) until well browned, starting with the skin side down and letting them sear before turning (to prevent the meat from tearing). This will take 4 to 5 minutes per side. Reduce heat if the bottom of the pan is getting too dark. (If there are burned bits after all the rabbit has been cooked, deglaze the pan with a little water and discard liquid and bits.)
  • Cook aromatics Reduce heat to medium and add the oil, onions, and garlic. Lightly season with salt and pepper, if desired. Cook, stirring occasionally, for 2 minutes, then stir in the red pepper flakes and cinnamon. Continue cooking and stirring until onions are translucent, about 3 minutes more.
  • Braise rabbit Heat oven to 200°F. Deglaze pan with the wine, scraping up any brown bits from bottom, and continue boiling until the liquid is slightly reduced, about 1 minute. Stir in the orange zest and juice, olives, and remaining sprig rosemary. Arrange the rabbit pieces skin side up in a single layer (they should fit snugly). Bring to a boil, then lower the heat to a simmer. Cover tightly and cook until the saddle is just cooked through, about 30 minutes. Transfer saddle to an ovenproof platter, cover and keep warm in the oven. Continue cooking legs until very tender, with meat almost falling off the bone, 10 to 15 minutes longer. Transfer legs to the platter.
  • Finish sauce Boil the braising liquid in the pan until it thickens and turns syrupy, 6 to 7 minutes.
  • Serve Remove the rosemary sprig from the sauce and from the saddle; discard. Slice saddle piece crosswise into 1-inch pieces. Arrange one of the legs with a couple of saddle slices on each plate, then spoon some of the olives, onions, and sauce over the rabbit. Garnish with orange wedges.
  • Equipment
  • A large straight-sided skillet (with a 3-quart capacity) will be large enough to hold all of the ingredients for braising. Make sure it has a tight-fitting lid, as rabbit (especially the loin) is particularly prone to drying out. You can also use a Dutch oven.
  • Ingredients
  • Fresh rabbit can be found at butcher shops and some specialty markets; call ahead to order, since it might not always be in demand, and have the butcher fabricate it for you and bone the saddle.
  • This dish can be made with 3 pounds of bone-in, skin-on chicken thighs (in which case you wouldn't need the extra rosemary sprigs or fatback). The cooking time should be about the same.
  • Fatback, or salted pork fat, is available from most butchers; pancetta can be substituted. You can leave it out, but the rabbit won't be as flavorful.

BRAISED RABBIT BRUNSWICK STEW



Braised Rabbit Brunswick Stew image

Don't say you wont eat rabbit until you've tried this one. You can make it without the cold smoking portion also.

Provided by rickv

Categories     Stew

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 16

1 small rabbit (1 to 2 lb.)
1/2 teaspoon basil, chopped
1/2 teaspoon chervil, chopped
1/2 teaspoon lemon thyme, chopped
salt and pepper, to taste
2 tablespoons butter, clarified
1 red onion, pared,halved
1 carrot (batonette)
1 celery rib (batonette)
2 red potatoes, cut in quarter
1 quart brown chicken stock
4 ounces lima beans, shelled
skinned seeded finely chopped tomatoes, pulp
basil
chervil
lemon thyme, chopped,to taste

Steps:

  • Remove hind legs from rabbit; remove thigh bones.
  • Combine herbs; sprinkle in thigh cavity.
  • Season with salt and pepper; reserve.
  • Trim off belly and front legs; cold smoke using desired wood for about 1 hour.
  • Season rabbit loin; dice smoked pieces.
  • Place butter in large pan; heat until hot.
  • Add loin and smoked pieces; sear on all sides.
  • Remove from pan; reserve.
  • Place onion, carrot and celery in pan; cook until onion is caramelized.
  • Return rabbit loin, smoked pieces and thigh to pan; add potatoes, stock and lima beans.
  • Heat to boiling; cover.
  • Place in 210 degree F oven; braise for 30 to 40 minutes.
  • Remove rabbit loin, thighs, celery, carrot, onion and potatoes; reserve hot.
  • Strain stock; place lima beans and smoked pieces in saute pan.
  • Add tomato concassee and pinch of herbs; saute lightly.
  • Add herbs to stock; heat until hot.
  • Adjust seasoning.
  • TO SERVE: Debone loin; reserve meat warm.
  • Arrange celery and carrot batons on warm platter; lay thighs over.
  • Arrange potatoes in two rows; place lima bean mixture in space between rows.
  • Lay loins on beans.
  • Pour stock over all.
  • Serve with cornbread.

Nutrition Facts : Calories 502, Fat 17.9, SaturatedFat 9, Cholesterol 44.9, Sodium 1008.1, Carbohydrate 67.1, Fiber 7.8, Sugar 14.5, Protein 19.6

BRAISED RABBIT IN TUSCAN SAUCE



Braised Rabbit in Tuscan Sauce image

When I saw rabbit in my local HEB grocery's freezer section I had to try this recipe. The recipe calls for whole rabbits and that's the way I'm submitting this, but the frozen rabbit pieces I bought worked just as well. This is best prepared a day ahead of serving to allow the flavors to mellow. The Tuscan sauce is excellent over pasta, so you may want to make a double batch of that. I served the rabbit with my recipe for Creamy Polenta with Green Onions and Parsley. Recipe originally from a November 1984 issue of Bon Appetit, featured in a Tuscan Dinner for 8. Prep time does not include marinating or refrigeration time.

Provided by Leslie in Texas

Categories     Rabbit

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 17

1/4 cup olive oil
1 1/3 cups onions, minced
3/4 cup carrot, peeled and minced
3/4 cup celery, minced
1/4 cup Italian parsley, minced
2 garlic cloves, minced
1 tablespoon fresh basil, minced (or 1 t. dried, crumbled)
42 ounces canned Italian plum tomatoes, half the liquid drained
2 (3 lb) rabbits
2 cups dry white wine
6 bay leaves
3 garlic cloves, minced
2 inches fresh rosemary sprigs (or 1/4 t. dried, crumbled)
1/8 teaspoon fresh ground pepper
1 pinch ground cloves
3 tablespoons olive oil
10 ounces pancetta, finely chopped

Steps:

  • For Sauce.
  • Heat oil in heavy 4-quart nonaluminum saucepan over medium heat.
  • Add onion,carrot,celery and parsley and brown, stirring frequently, about 8 minutes.
  • Add garlic and basil and cook 15 seconds.
  • Mix in tomatoes.
  • Reduce heat and simmer until reduced and thick,stirring occasionally, about 30 minutes.
  • Can be prepared 3 days ahead and refrigerated.
  • For Rabbit.
  • Remove long loin piece on each side of backbone by cutting between meat and bone with sharp knife.
  • Halve each loin crosswise;cut off remaining meat from bones.
  • Put rabbit meat in large bowl; mix in wine,bay leaves,garlic, rosemary, pepper and cloves.
  • Marinate at least 5 hours at cool room temperature or overnight in refrigerator, turning occasionally.
  • Remove rabbit from marinade and pat dry;reserve marinade.
  • Heat oil in nonaluminum heavy large skillet over medium heat.
  • Add pancetta and brown, stirring frequently.
  • Remove, using a slotted spoon.
  • Add rabbit loins to skillet and sear on all sides; do not brown.
  • Cool and refrigerate.
  • Brown remaining rabbit meat over medium heat in batches(do not crowd).
  • Transfer to heavy 5-quart saucepan, using a slotted spoon.
  • Pour off all but 3 tablespoonfuls fat from skillet.
  • Add pancetta to skillet and stir over medium heat 2 minutes;pour in marinade.
  • Simmer until reduced to thick syrup, scraping up any browned bits, about 25 minutes.
  • Pour over rabbit meat (keep loin refrigerated).
  • Stir in tomato sauce;cover partially and simmer gently until rabbit meat is tender, about 25 minutes;cool.
  • Refrigerate tomato mixture overnight(can be prepared 2 days ahead).
  • Bring tomato mixture to a simmer;stir in loin pieces and simmer until tender, stirring frequently, about 20 minutes.
  • Discard bay leaves and fresh rosemary.
  • Transfer rabbit mixture to platter.
  • Serve immediately with polenta or pasta.

Nutrition Facts : Calories 871.4, Fat 39.6, SaturatedFat 9.9, Cholesterol 279.2, Sodium 187.6, Carbohydrate 12.1, Fiber 2.7, Sugar 6.3, Protein 100.9

BRAISED RABBIT



Braised Rabbit image

I made this for our dinner last night-it was good! The peas and potatoes made this an excellent one pot dish on a cold night.

Provided by JustJanS

Categories     One Dish Meal

Time 2h20m

Yield 2-4 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
4 (200 g) rabbit, legs seasoned with salt and pepper
75 g chorizo sausage, finely diced
1 onion, finely diced
2 garlic cloves, finely chopped
1 large carrot, chopped finely
2 sticks celery, finely diced
440 g chopped Italian tomatoes, undrained
1/2 cup white wine
2 cups water
1 teaspoon dried thyme
3 small potatoes, skin on, quartered
1/2 cup frozen peas
two tablespoons chopped parsley

Steps:

  • Heat the oil in a large, heavy based frying pan with a lid. Add the rabbit pieces and cook over a high heat, turning until browned all over. Remove to a plate.
  • Add the chorizo, onion, garlic, carrot and clery and cooke over a medium heat until vegetables are well cooked (about 10 minutes).
  • Add the tomatoes, wine, water and thyme to the pan and bring to a boil. Return the legs to the pan and put the lid on. Cook for about 1 1/2 hours at a low simmer or until the rabbit is tender.
  • Add the potatoes to the pan and cook a further 30 minutes (or until almost cooked through).
  • Stir through the peas and cook a further 5 minutes or so.
  • I leave the lid off in the final 10 minutes or so to make sure the sauce is a nice consistency.
  • Ladle into a couple of shallow bowls and sprinkle the parsley over before serving.

Nutrition Facts : Calories 1136.6, Fat 44.4, SaturatedFat 13.2, Cholesterol 261, Sodium 760.9, Carbohydrate 72, Fiber 12.5, Sugar 15, Protein 99.6

BRAISED RABBIT WITH CRACKED OLIVES



Braised Rabbit with Cracked Olives image

Don't be afraid to dabble in rabbit, a lean, flavorful meat, from Melissa Kelly, chef and owner of Primo Restaurant in Rockland, Maine.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 19

2 three- to four-pound rabbits
8 to 12 thin slices pancetta
Coarse salt
Freshly ground pepper
All-purpose flour, for dredging
5 tablespoons olive oil
1 tablespoon unsalted butter
2 medium onions, coarsely chopped
2 stalks of celery, coarsely chopped
10 sliced medium cloves garlic
1/2 cup tomato puree
2 cups dry white wine
4 cups Homemade Rabbit Stock Homemade Rabbit Stock
2 twenty-eight-ounce cans whole peeled tomatoes, crushed
2 cup cracked pitted green olives in brine (preferably Picholine)
4 sprigs rosemary
1 tablespoon chopped rosemary
Handcut Linguine
2 dried bay leaves

Steps:

  • Heat oven to 325 degrees. Place rabbit back down on cutting board. Remove any fat from the inside of the rabbit. Cut along the tailbone, keeping the knife against the bone, and detach the thigh. Repeat to cut off the second thigh, starting at the end of the tailbone. Remove liver and kidneys; discard, or save for another use. Cut through the rabbit, below the shoulder blade, to remove the foreleg. Repeat to remove the other foreleg. Turn rabbit over, and cutting along the rib bones on each side, remove loins. Repeat with remaining rabbit. Reserve bones for stock. Wrap loins from top to bottom with pancetta. Set loins aside.
  • Season shoulders and legs with salt and pepper and coat lightly with flour. Heat 3 tablespoons of the oil in a large Dutch oven over medium-high heat. Place legs and shoulders in pan and cook until brown, 2 to 3 minutes per side. Remove from Dutch oven and set aside.
  • Add butter, onion, celery, and carrot, and cook stirring until beginning to brown, about 10 minutes. Stir in garlic and cook for 2 minutes. Add tomato puree and cook 3 minutes. Pour in wine and crushed tomatoes; bring to a boil. Cook until reduced by half, 12 to 14 minutes.
  • Add stock, browned rabbit, 1 cup olives with their brine, rosemary sprigs, and bay leaves. Bring to a boil. Reduce to a simmer and cover. Transfer to oven and cook until fork tender, 1 to 1 1/2 hours. Remove meat from sauce; set aside. Strain sauce through a medium sieve, discarding solids. Return sauce to Dutch oven. Heat sauce on stove until reduced to desired consistency, skimming fat if necessary. Remove meat from reserved shoulders, and discard bones. Return legs and shoulder meat to sauce. Chop remaining 1 cup olives and stir into sauce with chopped rosemary. Meanwhile, bring a large pot of salted water to a boil.
  • While the sauce is reducing, heat a medium skillet over high heat, add remaining 2 tablespoons oil, and heat until smoking. Add rabbit loins, and cook until brown, 3 to 5 minutes per side. Transfer loins to cutting board, and allow to rest for 1 minute before thinly slicing. Add linguine to boiling water, and cook until tender, 2 to 4 minutes. Drain, and transfer to a serving platter. Top with sauce, and surround with slices of loin. Serve immediately.

SMOKED RABBIT



Smoked Rabbit image

Rabbit meat has the tendency to get dry when smoked, so you'll want to plan ahead and not skip the brining process. First bite in and you'll see that it was worth the wait.

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Game Meats     Rabbit

Time P1DT5h40m

Yield 8

Number Of Ingredients 15

¾ cup water
½ cup apple cider vinegar
¼ cup dry white wine
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 (3 pound) whole rabbit
1 tablespoon kosher salt
½ tablespoon freshly ground black pepper
½ teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon dried parsley flakes

Steps:

  • Whisk water, apple cider vinegar, wine, salt, pepper, onion powder, and garlic powder together for the brine. Place rabbit in a 1-gallon plastic resealable bag. Pour brine over the rabbit and seal. Lay flat and refrigerate for 24 hours.
  • Combine salt, pepper, paprika, onion powder, garlic powder, oregano, and parsley flakes in a small bowl. Stir until evenly combined.
  • Remove rabbit from brine and discard brine. Rinse rabbit thoroughly and pat dry with paper towels. Spread the rub over all surfaces of the rabbit. Cover with plastic wrap and refrigerate for 1 hour.
  • Remove rabbit from refrigerator 1 hour before placing on the smoker to allow meat to come to room temperature.
  • Preheat an electric smoker to 250 degrees F (120 degrees C).
  • Smoke rabbit for 2 1/2 hours. Wrap in aluminum foil and smoke until tender, about 1 hour more.

Nutrition Facts : Calories 234.5 calories, Carbohydrate 1.6 g, Cholesterol 91.6 mg, Fat 9 g, Fiber 0.4 g, Protein 32.6 g, SaturatedFat 2.7 g, Sodium 1482 mg, Sugar 0.4 g

Tips:

  • Choose a young rabbit: The younger the rabbit, the more tender the meat will be.
  • Use a Dutch oven or heavy-bottomed pot: This will help to evenly distribute the heat and prevent the rabbit from sticking.
  • Brown the rabbit well: This will help to develop flavor and color.
  • Add plenty of vegetables: Vegetables will add flavor, moisture, and nutrients to the dish.
  • Use a good quality wine: The wine will help to tenderize the rabbit and add flavor.
  • Simmer the rabbit for at least 1 hour: This will help to ensure that the rabbit is cooked through and tender.
  • Serve the rabbit with mashed potatoes, rice, or your favorite side dish: The rabbit can be served with a variety of side dishes.

Conclusion:

Braised rabbit smothered with onions is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The rabbit is braised in a flavorful broth made with white wine, onions, and herbs, and then smothered in a rich and savory sauce. The result is a tender and juicy rabbit that is packed with flavor.

Related Topics