Best 2 Marinated Rabbit Stew Recipes
Marinated rabbit stew is a delicious and versatile dish that can be enjoyed by people of all ages. It is a hearty and flavorful stew that is perfect for a cold winter day, but it can also be enjoyed in the spring and summer months. Rabbit is a lean and healthy meat that is high in protein and low in fat, and it is also a good source of vitamins and minerals. When marinated in a flavorful mixture of herbs and spices, rabbit becomes incredibly tender and juicy, and when stewed, it develops a rich and complex flavor that is sure to please even the most discerning palate.
Here are our top 2 tried and tested recipes!
MARINATED RABBIT STEW
Have the skin removed and rabbit opened and drawn. Disjoint as you would a chicken. If the 'wild' flavor is unfavorable, cover with cold water in a saucepan, add green celery tops, 1 onion, 3 whole cloves and 3 whole allspice and cook slowly for 10 minutes. Drain immediately and then proceed with recipe.
Provided by Helena Unzueta
Categories Soups, Stews and Chili Recipes Stews
Time P2DT2h
Yield 6
Number Of Ingredients 14
Steps:
- Put rabbit into a deep bowl and cover with a mixture of the vinegar, water, sugar, onion, carrots, 1 tablespoon salt, pickling spices, and 1/4 teaspoon pepper. Cover and refrigerate 2 to 3 days to marinate, turning pieces frequently.
- Drain rabbit; strain and reserve marinade. Dry rabbit with absorbent paper. Coat pieces with a mixture of 1/3 cup flour, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Heat the fat in a Dutch oven or saucepot. Add the rabbit and brown slowly on all sides. Add 2 cups of the marinade. Cover and cook slowly about 45 minutes, or until meat is tender.
- Thoroughly blend 1/2 up of the reserved marinade and the 1/4 cup of flour. Slowly pour on half of the mixture into cooking liquid, stirring constantly. Bring to boiling. Gradually add only what is needed of remaining mixture for consistency desired. Bring to boiling after each addition. Finally, cook 3 to 5 minutes.
- Arrange rabbit on serving platter. Pour some of the gravy over the rabbit and serving remaining gravy in a gravy boat.
Nutrition Facts : Calories 390.5 calories, Carbohydrate 43.4 g, Cholesterol 86.3 mg, Fat 8.6 g, Fiber 1.2 g, Protein 32.1 g, SaturatedFat 2.5 g, Sodium 1627.3 mg, Sugar 18.5 g
HASSENPFEFFER (MARINATED RABBIT STEW)
My grandpa came to this country from a little town in Bavaria, Germany in the 1920's. He brought so many custom's with him and I cherish them all. He was an avid hunter and this was one of his recipes. Growing up this was one of those annual meals with the whole family. Wild rabbit is the best, but it can be made with tame....
Provided by Cheryl Starker
Categories Wild Game
Time 1h
Number Of Ingredients 14
Steps:
- 1. Cut rabbit into serving size pieces. Put into deep bowl and cover with a mixture of red wine vinegar, water, sugar, onion, carrots, 1 tablespoon salt, pickling spices and 1/4 teaspoon pepper. Cover and put into the refrigerator for 2-3 days to marinate. Turn the rabbit often.
- 2. Drain rabbit pieces, reserving marinade. Dry on absorbent paper. Strain the marinade. Toss out the contents left in the strainer.
- 3. Coat the rabbit pieces evenly by shaking 2 or 3 at a time in a paper or plastic bag containing a mixture of 1/3 cup flour, 1 teaspoon salt and 1/4 teaspoon pepper.
- 4. Heat 3 tablespoons of shortening in a Dutch oven or heavy sauce pot.
- 5. Add the rabbit pieces and brown slowly. Remove from heat. Gradually add 2 cups of the reserved marinade. Cover and simmer 45 minutes to an hour until the meat is tender.
- 6. Add 1/4 cup of flour to 1/2 cup of the reserved marinade. Blend well. Pour 1/2 of this flour mixture into cooking liquid, stirring constantly. Bring to a boil. Gradually add only what is needed of the remaining flour mixture for desired consistency. Bring to a boil after each addition. After the final addition, reduce to medium heat and cook 3 to 5 minutes.
- 7. Serve rabbit with the gravy. This is good with oven roasted potatoes and onions and cooked cabbage.
Tips:
- Choose the right cut of rabbit: For stewing, use a meaty cut like the hindquarters or shoulder. Avoid using the back or loin, as these cuts are too lean and will become dry when cooked.
- Marinate the rabbit overnight: This will help to tenderize the meat and infuse it with flavor. You can use a simple marinade made with olive oil, garlic, herbs, and spices, or you can try a more complex marinade like the one in the recipe linked above.
- Brown the rabbit before stewing: This will help to develop flavor and color. You can brown the rabbit in a Dutch oven or a large skillet over medium heat.
- Use a variety of vegetables in your stew: This will add flavor and nutrition. Some good vegetables to use include carrots, potatoes, onions, celery, and parsnips.
- Simmer the stew for at least 1 hour: This will allow the flavors to develop and the meat to become tender. You can simmer the stew on the stovetop or in a slow cooker.
- Serve the stew with crusty bread or mashed potatoes: This will help to soak up the delicious sauce.
Conclusion:
Marinated rabbit stew is a delicious and hearty dish that is perfect for a cold winter night. The rabbit meat is tender and flavorful, and the vegetables are cooked to perfection. This stew is also relatively easy to make, and it can be made ahead of time, making it a great option for busy weeknights. So next time you're looking for a comforting and satisfying meal, give this marinated rabbit stew a try.
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