Content

• Ingredients
• Baked tame rabbit
• Smothered rabbit
• Roast rabbit
• Rabbit from the slow cooker
• Coniglio Fettuccine Alfredo
• To step
• Method 1 of 5: Baked tame rabbit
• Method 2 of 5: Braised rabbit
• Method 3 of 5: Roast rabbit
• Method 4 of 5: Slow cooker rabbit
• Method 5 of 5: Coniglio Fettuccine Alfredo
• Tips
• Warnings
• Necessities
• Baked tame rabbit
• Smothered rabbit
• Roast rabbit
• Rabbit from the slow cooker

Rabbit meat is leaner than beef, pork and chicken, and it can also be a good source of protein. There are several ways you can prepare rabbit. If you've never cooked this meat before, here are a few great ways to get you started.

Ingredients

Baked tame rabbit

For two persons

• A tame rabbit, cut into pieces
• Four tablespoons (60 ml) of olive oil
• Two tablespoons (30 ml) of Dijon mustard
• Salt and ground pepper to taste
• Three tablespoons (45 ml) of unsalted butter, duck fat or lard
• 125 ml rabbit stock or chicken stock

Smothered rabbit

For 6 to 8 people

• Two rabbits, in pieces
• Salt and ground black pepper
• Half a cup (125 ml) of flour
• Two tablespoons (30 ml) of olive oil
• Two onions, sliced
• Two cloves of garlic, finely chopped
• Six carrots, removed and sliced
• 450 grams of fresh mushrooms, cut
• Two tablespoons (30 ml) of fresh parsley, finely chopped
• 1/4 teaspoon of thyme
• 1/4 teaspoon oregano, rubbed
• Four bay leaves
• 500 ml dry white wine

Roast rabbit

For four people

• Two domestic rabbits or three wild rabbits, cut into pieces
• 500 ml of whole milk
• Two tablespoons of Italian herbs
• A tablespoon of paprika seasoning
• A tablespoon of garlic powder
• Two teaspoons of cayenne pepper
• Two cups (500 ml) of flour
• A teaspoon of salt
• 500 ml of vegetable oil

Rabbit from the slow cooker

For 6 to 8 people

• Two rabbits, in pieces
• One cup (250 ml) celery, chopped
• One cup (250 ml) of carrots, scraped and cut
• An onion, finely chopped
• A 250 ml can of water chestnuts, chopped
• 500 grams of fresh mushrooms, cut
• 750 ml chicken stock
• Salt and ground black pepper to taste
• Two tablespoons of cornstarch
• 125 ml sherry

Coniglio Fettuccine Alfredo

For 4 persons

• 450 grams of fettuccine noodles
• 450 grams of boned rabbit, cut into strips or pieces
• Three tablespoons of butter
• A medium tomato, cut into pieces
• 1/4 cup (75 grams) of broccoli
• 1/4 cup (75 grams) of butter
• 250 ml full cream
• A clove of garlic, crushed
• One and a half cups of grated Parmesan cheese

To step

Method 1 of 5: Baked tame rabbit

1. Mix the marinade. Add the olive oil, Dijon mustard and a little black pepper in a bowl. Beat the ingredients well.
   • You can place the marinade in a large resealable plastic bag or in a bowl large enough to layer all the rabbit pieces.
2. Let the rabbit marinate for at least an hour. Place the pieces of rabbit in the marinade and cover them completely. Cover and refrigerate for at least an hour.
   • If you are roasting a whole rabbit, only use tame rabbit. If using wild rabbit, only use the rabbit's back or chest. Domestic rabbit has a lot more fat, which makes it more successful in dry heating methods such as roasting, than a wild rabbit.
   • Because the back of a wild rabbit is fat enough, it can be fried. Use two large backs or four smaller backs of wild rabbits instead of two very tame rabbits.
   • It is better to let the rabbit marinate for two hours so that the marinade has more time to soak in and flavor the meat.
3. Preheat the oven to 220 degrees Celsius. Prepare an oven-safe frying pan by adding the butter and heating it over medium heat.
   • Continue to heat the butter until it has melted.
   • You can also use duck fat or lard instead of unsalted butter.
4. Let the rabbit parts sear. Place the rabbit parts in the butter in the frying pan and cook for three to five minutes on each side, or until browned on both sides.
5. Bake the rabbit in the oven. Place the oven-safe casserole with the rabbit and remaining butter in the preheated oven. Bake them for six to eight minutes before testing if they are done.
   • When cooked, the meat should feel firm and there should be no redness or blood inside.
   • Drain the shortening before returning it to the stove.
6. Add the stock and heat it. Pour the stock into the frying pan and heat it over medium heat until the stock starts to simmer.
   • It should simmer gently. Do not let the stock boil completely.
7. Let it rest for a while before serving. Remove the frying pan from the heat and let it rest in a warm place for ten minutes. Serve warm.

Method 2 of 5: Braised rabbit

1. Preheat the oven to 180 degrees Celsius. Prepare a frying pan by spraying it with cooking spray.
   • Do not cover the bowl with parchment paper or aluminum foil for this method. Baking spray has the least effect on the taste and will not adversely affect the way the vegetables are cooked.
2. Cover the rabbit pieces with flour. Drizzle salt and black pepper over the rabbit before putting the pieces through the flour. Make sure all sides of the rabbit are well covered.
   • You can mix the salt and pepper into the flour beforehand, or add the salt and pepper separately to the rabbit. Both methods are sufficient.
   • Pour the flour into a large resealable plastic bag or shallow bowl before putting the rabbit pieces through. If you are using a bag, you can put the pieces in the bag, close it and shake the bag well. If you are using a shallow bowl, you will have to pass all the pieces through the flour by hand and turn.
3. Place the oil and vegetables in the prepared roasting dish. Place the onion rings, finely chopped garlic, sliced ​​carrots and sliced ​​mushrooms in your roasting dish. Run some oil over it and shake well to cover well.
   • Try to spread the different vegetables evenly on the dish to make sure everything is evenly braised.
4. Place the pieces of rabbit on top of the vegetables. Place the flour-covered pieces of rabbit on top of the vegetable layer. Layer the pieces so that the pieces will cook evenly.
5. Add the spices and the wine. Sprinkle the parsley, thyme and oregano evenly over the rabbit parts and vegetables. Stick the bay leaves into the vegetable mixture and pour the wine evenly over the contents of the dish.
   • Make sure that the moisture in the dish is up to the level of the rabbit pieces. In order to braise the rabbit, the meat itself must be in the cooking liquid when it is cooking.
6. Bake it for an hour. Cover the dish and cook until the rabbit becomes tender.
   • If using a dish without an oven-proof lid, use aluminum foil to cover the dish.
7. Take out the bay leaves and serve it. Fish the bay leaves from the casserole dish. Serve the rabbit while it is still warm and the vegetable mixture on the side.

Method 3 of 5: Roast rabbit

1. Mix the whole milk and the spices. Beat the whole milk together with the Italian herbs, paprika, garlic powder and cayenne pepper in a small bowl until well mixed.
   • If you don't have an Italian spice mix, you can replace it with half a cup of mixed and finely chopped fresh herbs. Use herbs such as oregano, thyme, and parsley.
2. Marinate the rabbit pieces. Place the rabbit pieces in the seasoned whole milk and turn until completely covered. Cover this and let it sit in the fridge for 8 hours.
   • If you let it marinate longer, you will get a stronger flavor and more tender meat.
3. Pour the oil into a large, thick-bottomed saucepan and let it heat up. Bring the oil up to temperature over medium heat. It is best if the oil is heated to a temperature of 160 degrees Celsius.
   • Check the temperature of the oil using a sugar thermometer. Keep in mind that you should keep checking the temperature regularly to make sure it doesn't get too cold or too hot. Do not let the oil smoke at any time during the cooking process.
   • If you don't have a sugar thermometer, test the oil by quickly sprinkling in some flour. The flower should fizzle to the touch.
   • A large cast iron frying pan is the best type of pan to use for this.
   • Remember, once you've added the rabbit pieces, the oil should get about halfway up the sides of the pieces.
4. Drain the rabbit pieces. Place the rabbit pieces in a colander and let the whole milk drip off itself, for a few minutes.
   • Do not shake off the milk or wipe off excess. Just let the excess milk drip off.
5. Dust the rabbit pieces in the flour mixture. Combine the flour and salt in a large plastic bag and shake until well blended. Place a few pieces in the bag and shake well to cover all sides.
6. Fry them for 22 to 30 minutes, turning them over once. Fry the pieces on an even heat for 12 to 15 minutes. Use tongs to flip the pieces, then fry for another 10 to 15 minutes.
   • The rabbit should fry on a low heat. It should not go too fast, but also not just be in the oil a bit.
   • Take the pieces out one by one when they are crispy and golden brown. The pieces of the belly and front legs will be done first. The loin will follow and the hind legs will be finished last.
   • If you need to fry the rabbit pieces in batches, let them drain in the colander while they wait. Only cover the rabbit pieces with flour just before they can be put in the pan.
7. Drain and serve. Move the rabbit pieces to a layer of clean paper towels or brown paper bags. Let it drain for a few minutes before serving, and serve the pieces hot or at room temperature.

Method 4 of 5: Slow cooker rabbit

1. Place the first nine ingredients in a crockpot. Layer the pieces of rabbit, celery, carrot, onion, water chestnuts and mushrooms in the crock pot. Pour the chicken stock over the contents of the crockpot and sprinkle with salt and pepper to taste.
   • If you're not sure how much salt and pepper to sprinkle in, try a teaspoon of salt and half a teaspoon of pepper.
2. Set the crockpot on the low setting for 6 hours. Cover the crockpot and simmer the rabbit pieces until tender enough to disintegrate when poked with a fork.
   • The lid must remain on for the full 6 hours. If you take the lid off, you will release some of the built-up heat. However, this heat is essential in cooking the contents of the crockpot, so letting that heat escape can affect cooking time.
3. Mix the sherry and cornstarch. Beat the two ingredients together in a small bowl until well combined into a paste.
4. Thicken the sauce. Remove the rabbit from the crock pot and stir the cornflour paste into the remaining sauce. Cover and cook on high for 10 to 15 minutes, or until the sauce thickens.
   • Alternatively, you can pour the sauce into a medium saucepan and add the cornflour juice. Heat the contents of the saucepan over medium heat until boiling. Let it cook for 1 to 3 minutes, or until the sauce has thickened.
   • Keep the cooked rabbit pieces warm while you thicken the sauce.
5. Return rabbit pieces to the crockpot. Return the rabbit pieces to the sauce in the crockpot and mix gently to cover everything.
   • The purpose of this step is to cover the rabbit pieces with the sauce, while heating them well at the same time.
6. Serve. Place the pieces of rabbit on individual plates. Spoon the sauce over the rabbit pieces before serving.

Method 5 of 5: Coniglio Fettuccine Alfredo

1. Prepare noodles according to the instructions on the package.
2. Season the rabbit with salt and pepper if desired. Melt three tablespoons of butter in a 12-inch saucepan over medium heat and cook the rabbit, stirring occasionally, until the rabbit is tender. Remove the rabbit from the pan and set it aside.
3. Put tomatoes and broccoli in the same saucepan, reduce heat, and cook until cooked through, stirring occasionally. Add the baked rabbit to the saucepan and keep it warm.
4. Melt 75 grams of butter in a medium saucepan over medium heat. Add the cream, reduce heat and simmer for five minutes, stirring constantly. Then add the garlic and cheese and stir quickly, heating everything well.
5. Add sauce to the meat in the frying pan and serve over the warm fettuccine noodles.
6. Ready!

Tips

• If you've never hollowed out and chopped a rabbit before and can't find anyone to help you with that, find out how to clean and chop a rabbit outside first.

Warnings

• Rabbits can be a source of disease. Therefore, check the meat before you eat it.

Necessities

Baked tame rabbit

• Beater
• Resealable plastic bag or large bowl and plastic wrap
• Oven-proof casserole with lid
• Tang

Smothered rabbit

• Casserole
• Baking spray
• Resealable plastic bag or shallow dish
• Tang
• Aluminium foil

Roast rabbit

• Beater
• Big scale
• Plastic foil
• Casserole with a thick bottom
• Sugar thermometer
• Colander
• Large, resealable plastic bag
• Tang
• Paper towels or brown paper bags

Rabbit from the slow cooker

• Crockpot
• Small scale
• Beater
• Tang
• Ladle
• Medium saucepan (optional)