Best 3 Hunters Rabbit Recipes

HUNTERS RABBIT STEW RECIPE

Steps:

• Place 3/ 4 cup flour in a disposable plastic bag, shake the rabbit pieces in the bag to coat shaking off any excess flour. In a large skillet melt the butter in the oil and brown the rabbit pieces on all sides over medium-high heat.
• Place the meat in a large stock pot or Dutch oven and add all the ingredients except for the leftover flour, mushrooms, and potatoes. Bring the mixture to a boil and then reduce the heat to a hot summer. (Slow boil) About 1 hour into the cooking process add the potatoes. Cook until the rabbit is tender and vegetables are done.
• Mix the remaining flour with some cold water and thicken the stew using the flour mixture. Mix in the sautéed mushrooms-serve hot.

RABBIT HUNTER'S STYLE

Steps:

• Season the rabbit liberally with salt and pepper; in a large skillet, cook the bacon over med-high heat until crisp.
• Transfer to paper towels to drain; crumble and set aside.
• Add the rabbit to the hot bacon fat and brown on all sides.
• Transfer to a slow cooker.
• Add shallots and garlic to the skillet; cook, stirring, for 2 minutes.
• Sprinkle with the flour, then add the wine; cook, scraping up any browned bits stuck to the pan.
• Add in the tomato sauce, water, thyme, and basil; bring to a boil.
• Pour over the rabbit; cover and cook on HIGH for 2 hours.
• Add mushrooms to the slow cooker; cover and continue cooking on HIGH 1 ½-3 hours, until the rabbit is very tender and falling off the bone.
• Taste and adjust seasonings to taste; serve garnished with parsley and crumbled bacon.

RABBIT, HUNTER-STYLE: CONIGLIO ALLA CACCIATORA

Steps:

• In a large saute pan, heat the oil over medium-high heat. When the oil is hot, add the rabbit and cook until brown. Turn the rabbit over and cook the other side. Remove the browned rabbit to a plate and hold aside.
• When all rabbit is removed, add the onion, garlic, and mushrooms. Saute until the onion is tender. Add in the browned rabbit and season with salt, pepper and red pepper flakes. Add the tomatoes, cover, and simmer for 30 minutes, or until rabbit is done. Remove the rabbit from the sauce and keep warm. Remove the cover and simmer for another 10 minutes on high heat to concentrate the sauce. Adjust the seasoning if necessary. Pour sauce on top of rabbit and sprinkle with parsley.