Best 3 Rabbit Casserole With Onions And Wine Vinegar Recipes

Rabbit casserole with onions and wine vinegar is a classic dish with a rich flavor and tender meat. This article will provide you with a comprehensive guide to creating the perfect rabbit casserole, from selecting the right ingredients to mastering the cooking techniques. You'll learn how to brown the rabbit meat to perfection, create a flavorful sauce with onions, wine vinegar, and herbs, and achieve a tender and succulent texture. With step-by-step instructions and helpful tips, you'll be able to prepare this delightful dish like a pro. So gather your ingredients, preheat your oven, and let's embark on a culinary journey to create a delectable rabbit casserole that will tantalize your taste buds.

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

RABBIT CASSEROLE WITH ONIONS AND WINE VINEGAR

Rabbit Casserole With Onions and Wine Vinegar image

Make and share this Rabbit Casserole With Onions and Wine Vinegar recipe from Food.com.

Provided by lulelola

Categories Rabbit

Time 55m

Yield 2-3 serving(s)

Number Of Ingredients 14

Ingredients

1 rabbit, jointed
2 tablespoons tomato puree or 4 -5 fresh tomatoes, approximately 350 gr., chopped
2 bay leaves
4 tablespoons red wine vinegar
150 ml olive oil
1/4 teaspoon sugar
4 garlic cloves, peeled
300 ml hot water
1 small cinnamon stick
salt and black pepper
4 g whole allspice
700 g onions, peeled but left whole
1 sprig rosemary
1 glass red wine

Steps:

Cooking Instructions:.
The same recipe can be used for hare, with excellent results, by increasing quantities of other ingredients, since hare is much heavier than rabbit. Rabbit or hare should be treated in exactly the same preparatory way, i.e., being soaked in vinegar. (This only applies to wild varieties.) Served with fried potatoes on the side, this is a piquant dish, or if you prefer a milder taste to counterbalance the richness of the rabbit, serve with plain while rice. A green salad is always welcomed as it adds a refreshing note.
Rinse the rabbit pieces and put them in a salad bowl with the bay leaves. Sprinkle the vinegar over the pieces and let them marinate for at least 2 hours or preferably in the fridge overnight. Heat half of the olive oil in a saucepan, pat the rabbit pieces dry and fry them in it until they are quite brown on both sides. Take out and put on to a plate. When all the rabbit pieces have been fried, put them back into the saucepan along with the garlic cloves, bay leaves, spices, rosemary and the wine. Then add the tomato puree or tomatoes, sugar and the hot water. Season, cover and cook for about 1 hour. In the meantime, heat the remaining olive oil in a frying pan and gently fry the onions. Stir them occasionally, in order to make sure they turn golden all over, for about 15 minutes. Add the contents of the frying pan to the saucepan, and shake it so that the onions spread evenly. Then cover and simmer for a further 15 minutes. Serve with fried potatoes or plain white rice and a green salad.

Nutrition Facts : Calories 803.3, Fat 65.4, SaturatedFat 9.2, Sodium 32.1, Carbohydrate 40.1, Fiber 6.8, Sugar 16.6, Protein 4.7

RABBIT AND PRUNE CASSEROLE

Rabbit and Prune Casserole image

Make and share this Rabbit and Prune Casserole recipe from Food.com.

Provided by Doreen Randal

Categories Rabbit

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 rabbit, jointed
450 ml red wine
2 tablespoons white vinegar
6 peppercorns
2 bay leaves
1/2 teaspoon thyme
1 sprig rosemary
115 g prunes
60 g butter
45 g flour
salt & pepper

Steps:

Marinate rabbit overnight in a mixture of, wine, vinegar, peppercorns, bay leaves, thyme, rosemary and prunes.
Wipe the rabbit joints dry and lightly brown in butter.
Transfer to a casserole dish and blend the flour into the remaining butter in the pan.
Strain the wine mixture (put the prunes in the casserole and discard the herbs) add slowly to flour and butter, stirring over a low heat until the sauce thickens.
Season to taste. Pour sauce over the rabbit and prunes, cover casserole and bake for 2 hours at 180 C.
Cheers, Doreen Randal, Wanganui.
New Zealand

Nutrition Facts : Calories 360.6, Fat 12.4, SaturatedFat 7.7, Cholesterol 32.1, Sodium 91.9, Carbohydrate 42.8, Fiber 3.8, Sugar 19.4, Protein 2.4

RABBIT CASSEROLE

Rabbit Casserole image

Rabbit and smoked bacon casserole, flavored with chocolate, vegetables, and potatoes, then garnished with croutons and fresh parsley. The chocolate is optional, but adds a sophisticated twist to the flavors.

Provided by DOSTANDEN

Categories Meat and Poultry Recipes Game Meats Rabbit

Time 2h

Yield 4

Number Of Ingredients 16

Ingredients

2 (2 pound) rabbits, dressed and deboned, bones reserved
1 tablespoon mirepoix base
½ cup all-purpose flour
salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
2 carrots, diced
½ onion, chopped
1 leek, chopped
1 turnip, diced
2 medium potatoes - peeled and cubed
½ pound smoked bacon, cubed
1 tablespoon tomato puree
3 (1 ounce) squares bittersweet chocolate, chopped
2 tablespoons vegetable oil
3 slices white bread
1 tablespoon chopped fresh parsley

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Season rabbit bones with mirepoix base, and place in a 9x13 inch baking dish or similar. Roast for 30 minutes, or until browned and fragrant.
Remove rabbit bones to a saucepan, and add enough water to cover by about 1 inch. Bring to a boil, then cook over medium-high heat until the liquid is reduced by half to provide a stock for the recipe. This will take up to 30 minutes depending on the size of your pan.
Mix the flour, salt, and pepper. Coat rabbit pieces with the seasoned flour. Heat 1 tablespoon of oil in the dish used to bake the rabbit bones. Cook rabbit pieces over medium-high heat, or in the oven, just until evenly browned on the outside.
Remove rabbit pieces, and add the carrots, onion, leek, turnip and potatoes. Add bacon, and if necessary, a little more oil. Place the rabbit pieces over the vegetables. Mix together your homemade rabbit stock and tomato puree; pour into the baking dish. Cover tightly with aluminum foil or a lid. Reduce the oven temperature to 350 degrees F (175 degrees C).
Bake the rabbit casserole for about 1 hour, or until rabbit is cooked through. Adjust the seasonings to taste. If you wish to use the chocolate, mix it in at this time.
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Trim the crusts from the bread slices, and slice in half diagonally or into cubes. Fry bread in oil until lightly browned.
Serve casserole in the pan, topped with fried bread (or croutons) and sprinkled with chopped parsley.

Nutrition Facts : Calories 1112.4 calories, Carbohydrate 64.4 g, Cholesterol 254.5 mg, Fat 49.5 g, Fiber 7.4 g, Protein 97.3 g, SaturatedFat 15.7 g, Sodium 1318.7 mg, Sugar 16 g

Tips:

For a richer flavor, use a combination of olive oil and butter to brown the rabbit meat.
Sear the rabbit meat in batches to avoid overcrowding the pan and ensure even browning.
Use a good quality dry white wine for the casserole. A dry Chardonnay or Sauvignon Blanc are good choices.
If you don't have white wine vinegar, you can substitute apple cider vinegar or red wine vinegar.
Add a bouquet garni (a bundle of fresh herbs tied together) to the casserole for extra flavor. Common herbs used in a bouquet garni include parsley, thyme, and bay leaves.
Cover the casserole tightly and braise the rabbit meat until it is fall-off-the-bone tender. This will take about 2 hours.
Serve the rabbit casserole with mashed potatoes, egg noodles, or rice.

Conclusion:

Rabbit casserole with onions and wine vinegar is a delicious and satisfying dish that is perfect for a cold winter night. The rabbit meat is braised until it is fall-off-the-bone tender and the sauce is rich and flavorful. This dish is sure to become a favorite in your household.