February 2, 2018 by Varga László
Ingredients (4 servings)
- 1 rabbit – about 1 kg
- 70-100 g butter
- 2 tablespoons vegetable oil
- 1 onion
- 2 medium carrots or 4 small ones
- 2 celery sticks
- 2 bay leaves
- 2 sprigs of thyme
- a dozen black peppercorns
- salt and pepper to taste
- 1 tablespoon lemon jam
- 1 tablespoon balsamic vinegar
- 1 bottle kriek – Belgian cherry lambic beer
- 1 jar sour cherries in syrup / compote
- 1/2 tablespoon flour
- Chop the onion.
- Chop the carrots.
- Chop the celery sticks.
- Divide the rabbit into 8-10 pieces.
- Season the rabbit pieces with salt and freshly ground pepper.
- Melt the butter in a large pan and add the vegetable oil.
- Brown the rabbit pieces on both sides, by working in batches, frying them 6-7 minutes, set them aside.
- Add the chopped onion to the pan with fats and sauté them over low heat for 3 minutes
- Add the chopped celery and carrots, continue sautéing over medium heat, for about 10 minutes, until the vegetables are a bit browned.
- Return the rabbit to the skillet, add the vinegar, (lemon) jam, black peppers, sprigs of thyme and bay leaves, thyme and peppercorns.
- Pour over the beer and some of the cherry can’s juice just cover the rabbit in the pan. Simmer covered until the meat almost fells off the bones, about an hour or so.
- Remove the rabbit pieces from the pan and place them aside, covered to keep them warm. Using a slotted spoon take out the vegetables and herbs and discard them.
- Reheat the pan juices and sprinkle the flour in. Cook for one minute, stirring constantly. If you want to further reduce the sauce cook for a few more minutes.
- Add sour cherries withe the rest of the syrup and the remaining butter, to the sauce. Simmer for another 2 minutes or so.
- Return the pieces of rabbit to the pan and reheat gently in the sauce.
- Serve at once with potato croquettes or your preferred potato side-dish.
- Enjoy this food with another kriek! Cheers! 🙂
Category Rabbit | Tags: beer,Belgian,butter,cherries,kriek,rabbit,sour cherries | No Comments
January 30, 2018 by Varga László
Ingredients (2 servings):
- 500 g rabbit liver
- 5 shallots
- 50 g butter
- 3 conference pears
- 5-7 garlic cloves
- 200 ml dry white wine
- 2 sprigs of thyme
- salt and pepper to taste
- Chop the garlic.
- Slice thinly the shallots.
- Slice the pears into 1/2 cm slices.
- Cut the livers into 3 pieces each.
- Melt the butter in a frying pan.
- Add the garlic and shallots, sautée and thyme sprigs over medium-low heat for about 2-3 minutes.
- Add the rabbit livers, 100 ml wine and continue to sautée for another 2-3 minutes.
- Add the pear slices, salt and freshly ground black pepper and the rest of the wine. Continue to sautée for 2 minutes.
- Serve sprinkling some chopped green onions.
Category Rabbit | Tags: butter,garlic,liver,peanut butter,rabbit,shallots,wine | No Comments
April 13, 2015 by Varga László
I came across these Rabbit bolognese recipe on Jamie Oliver’s site. I found it very interesting especially the slow-cooking part in the oven for 12 hours… 🙂
So I gave it a try and my version of the recipe is here:
Ingredients (serve 12):
- 1 whole rabbit, including internal organs
- slices smoked bacon, roughly chopped
- 4 bay leaves
- 1 bulb garlic
- 1 leek
- 2 carrots
- 2 parsley roots
- 1 parsnip
- 2 sticks celery
- 2 medium onions
- 500 g abalone (oyster) mushrooms
- 2 x 400 g tinned chopped tomatoes
- 2 bunches green onions
- 500 ml good lager beer
- 2 teaspoons ground nutmeg
- 1/2 lemon
- 1 l passata
- a few sprigs of fresh thyme
- olive oil
- Preheat the oven to 110°C.
- Dice the bacon into small cubes.
- Wash the carrots, parsley root, parsnip and celery sticks.
- In a large pot, cast iron if available, heat a bit of olive oil and fry the bacon cubes until golden.
- Add the whole rabbit, internal organs, bay leaves, thyme sprigs, whole garlic bulb, leek, carrots, parsley roots, parsnip, celery, onions, mushrooms, tinned tomatoes, beer, tomato purée, the half lemon, green onions and water to cover all ingredients.
- Season with the ground nutmeg, salt and freshly ground black pepper.
- Place the pot into the oven and let it cook for 12 hours. If having an electric oven -like me- you don’t need to put the lid on but for gas ones do put the lid.
- When cooked, take out the pot from the oven and it cool down a bit.
- Pick the meat pieces out of the pot, flake them and discard the bones.
- Using your hand hands, squeeze the vegetables into a puree-like consistence.
- Pour any juices left behind into the new pan, then go back in and have another rummage to make sure you haven’t missed anything.
- Chop the mushrooms into small pieces.
- Sift the juice for any remaining bones, then return the meat flakes, mushrooms and the vegetable puree.
- Add the passata, season to taste with some extra salt, pepper and nutmeg. Bring to boil and let it cook until it reduces to the desired sauce thickness, about 1 hour.
- Serve with penne or similar shape Italian pasta, grate some Parmigiano Reggiano (Parmesan) or Pecorino cheese atop. And why not, a glass of Rose wine!
- Place the remaining bolognese sauce into plastic bags and freeze them, and reheat them whenever you need a quick and yummy food.
Category Italian, Rabbit | Tags: carrots,italian,mushrooms,nutmeg,pasta,rabbit,tomatoes | No Comments