WILD RABBIT POT PIE RECIPE
Wild Rabbit Pot Pie
This recipe uses your favorite homemade or store bought pie crust.
Brenda says this recipe can be tweaked to your liking. She puts in more potato and a carrot or two and I like more rabbit.
Preparing the rabbit:
1 onion, quartered
2 carrots, cut up
2 celery stalks, cut up
water
In a pot, cover frozen whole rabbit with water. Add onion, carrots, and celery and bring to a boil. Simmer slowly about 2 hours. Remove rabbit from pot. When cool enough to handle, remove rabbit meat from bones. Use the cooked broth in the pot pie recipe.
Preparing the filling:
1/4 cup margarine or butter
1/4 cup Bisquick Original baking mix
1/2 teaspoon parsley flakes
1 cup rabbit broth
1 cup frozen vegetable mixture (any style)
1 cup cut-up cooked rabbit
Heat oven to 375 degrees. Melt margarine in 2-qt saucepan. Stir in Bisquick baking mix and the parsley flakes. Cook, stirring constantly, until bubbly; remove from heat. Stir in rabbit broth and frozen vegetable mixture. Heat to boiling, stirring constantly. Stir in cooked rabbit and heat through. Tweak amounts of rabbit meat and rabbit broth to taste.
Pour rabbit/vegetable mixture into your favorite pie crust. Place top crust. Cut holes in top crust.
Bake 30 - 40 minutes or until your pie crust is golden brown.
Makes 6 servings.
Eat immediately. It's wonderful!
Braised Rabbit with Olives and Preserved Lemons
by Georgia Pellegrini
Braised Rabbit with Olives and Preserved Lemon
(Serves 4)
(Serves 4)
For the Marinade:
1 whole rabbit, quartered, loins removed and rack chopped into large pieces
½ large onion, cut into chunks
1 medium carrot, cut into 1” pieces
1 celery stalk, cut into 1” pieces
3 cloves garlic, crushed
Bouquet garni of 1 bay leaf, 1 sprig thyme, 1 sprig rosemary, and 1 sprig parsley
½ bottle white wine
1 whole rabbit, quartered, loins removed and rack chopped into large pieces
½ large onion, cut into chunks
1 medium carrot, cut into 1” pieces
1 celery stalk, cut into 1” pieces
3 cloves garlic, crushed
Bouquet garni of 1 bay leaf, 1 sprig thyme, 1 sprig rosemary, and 1 sprig parsley
½ bottle white wine
For the Braising:
1 tablespoon flour
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon tomato paste
salt and pepper to taste
2 tablespoons red wine vinegar
2 cups chicken stock
Peel of ½ preserved lemon, julienned
¼ cup nicoise, kalamata or other mixed olives
1 teaspoon parsley, chopped
1 teaspoon rosemary, chopped
1 teaspoon thyme, chopped
1 tablespoon flour
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon tomato paste
salt and pepper to taste
2 tablespoons red wine vinegar
2 cups chicken stock
Peel of ½ preserved lemon, julienned
¼ cup nicoise, kalamata or other mixed olives
1 teaspoon parsley, chopped
1 teaspoon rosemary, chopped
1 teaspoon thyme, chopped
For the Marinade:
1. Combine all ingredients except the rack of rabbit in a bowl and let sit at room temperature for at least one hour.
1. Combine all ingredients except the rack of rabbit in a bowl and let sit at room temperature for at least one hour.
For the Braising:
1. Preheat the oven to 400 degrees F.
1. Preheat the oven to 400 degrees F.
2. Lightly grease the rabbit rack, place on a sheet tray, and roast for 20 – 25 minutes or until well-browned.
3. In a heavy-bottomed skillet over medium heat, add the olive oil and butter.
4. Remove the meat from the marinade, pat dry and sprinkle with salt, pepper and flour.
5. Place the rabbit legs (skin side down) along with the loins in the skillet until well-browned. Turn over and brown the other side. Remove from the pan.
6. Add the vegetables from the marinade to the pan, and lightly caramelize in the same fat. Sprinkle with flour, stir and let cook for a few minutes.
7. Add the tomato paste and cook for another few minutes.
8. Deglaze the pan with the vinegar and reserved marinade, scraping up the brown bits on the bottom of the pan, and reduce the liquid until the sauce is thick.
9. Return the legs to the skillet, skin side up, along with the loins and roasted rack.
10. Add the chicken stock and bouquet garni, cover and let simmer for about 1 hour until the legs are tender.
11. Turn off the heat and add the preserved lemon, olives and chopped herbs, stir and let sit for 15 minutes before serving.
Whiskey Peach Rabbit
by Georgia Pellegrini
Ingredients
4 tablespoons olive oil or butter
6 rabbits, quartered
Salt and pepper
1 medium onion, diced
1 ½ cups whiskey
2 cups barbecue sauce
2 chipotle peppers in Adobo, chopped
2 tablespoons Worcestershire sauce
4 to 6 cups fresh peach slices
2 cups water
1 bunch kale, collards or other leafy green, roughly chopped
2 tb peach preserves (optional)
4 tablespoons olive oil or butter
6 rabbits, quartered
Salt and pepper
1 medium onion, diced
1 ½ cups whiskey
2 cups barbecue sauce
2 chipotle peppers in Adobo, chopped
2 tablespoons Worcestershire sauce
4 to 6 cups fresh peach slices
2 cups water
1 bunch kale, collards or other leafy green, roughly chopped
2 tb peach preserves (optional)
Directions
1. Preheat the oven to 300 degrees F. Heat the oil in a heavy bottomed Dutch oven and brown the rabbit quarters for about four minutes on each side. Season each side with salt and pepper as you go. You will need to work in batches so as not to overcrowd the pan, transferring the meat to a plate once it is well browned adding new meat.
1. Preheat the oven to 300 degrees F. Heat the oil in a heavy bottomed Dutch oven and brown the rabbit quarters for about four minutes on each side. Season each side with salt and pepper as you go. You will need to work in batches so as not to overcrowd the pan, transferring the meat to a plate once it is well browned adding new meat.
2. Once the rabbit is on a plate, add the diced onion to the pot. Cook over medium heat, stirring until translucent.
3. Pour in the whiskey and reduce to about half. Add the barbecue sauce and chipotle pepper and stir.
4. Add the rabbit quarters to the pot, then the peaches. Cover with foil or a lid and place in the oven for at least 2.5 hours, or until the meat is tender and falling off the bone. In the last 10 minutes, add the greens and peach preserves and stir.
5. Serve with mashed potatoes or rice. It is delicious the next day for breakfast too! Serves 8 to 10.
