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Posts Tagged ‘rabbit’

  1. Rabbit Bolognese – A Jamie Oliver Adapted Recipe

    April 13, 2015 by Varga László

    Rabbit Bolognese 17

    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 organsRabbit Bolognese 01
    •  slices smoked bacon, roughly chopped
    • 4 bay leaves
    • 1 bulb garlic
    • 1 leek
    • 2 carrots
    • 2 parsley rootsRabbit Bolognese 03
    • 1 parsnip
    • 2 sticks celery
    • 2 medium onionsRabbit Bolognese 05
    • 500 g abalone (oyster) mushroomsRabbit Bolognese 07
    • 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

    Preparation method:

    1. Preheat the oven to 110°C.  Rabbit Bolognese 16
    2. Dice the bacon into small cubes.Rabbit Bolognese 08
    3. Wash the carrots, parsley root, parsnip and celery sticks.
    4. In a large pot, cast iron if available, heat a bit of olive oil and fry the bacon cubes until golden.Rabbit Bolognese 09
    5. Add the whole rabbit, internal organs,Rabbit Bolognese 04 bay leaves, thyme sprigs, whole garlic bulb, leek, carrots, parsley roots, parsnip, celery, onions, mushrooms, tinned tomatoes, beer, tomato purée, the half lemon,Rabbit Bolognese 06 green onions and water to cover all ingredients.Rabbit Bolognese 10
    6. Season with the ground nutmeg, salt and freshly ground black pepper.
    7. 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.
    8. When cooked, take out the pot from the oven and it cool down a bit.Rabbit Bolognese 11
    9. Pick the meat pieces out of the pot, flake them and discard the bones. Rabbit Bolognese 12 Rabbit Bolognese 13
    10. Using your hand hands, squeeze the vegetables into a puree-like consistence.
    11. 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.
    12. Chop the mushrooms into small pieces.Rabbit Bolognese 14
    13. Sift the juice for any remaining bones, then return the meat flakes, mushrooms and the vegetable puree.
    14. 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.
    15. Serve with penne or similar shape Italian pasta,Rabbit Bolognese 15 grate some Parmigiano Reggiano (Parmesan) or Pecorino cheese atop.Rabbit Bolognese 18 And why not, a glass of Rose wine!
    16. Place the remaining bolognese sauce into plastic bags and freeze them, and reheat them whenever you need a quick and yummy food.

  2. Rabbit Cacciatore (Hunter Style) – Italian Recipe

    November 27, 2012 by Varga László

    Ingredients (4-6 servings):

    • one whole rabbit, about 2 kg
    • 4 tablespoons flour
    • salt and pepper to season
    • 100 g butter
    • 1 large red onion
    • 1 carrot
    • 1/2 celery stalk
    • 4 garlic cloves
    • 1 large bunch parsley leaves
    • 1 cup white wine
    • 6-8 fresh rosemary branches
    • 1/2 kg button mushrooms
    • 2 cups cherry tomatoes canned or fresh (I had some canned by my mother)

    For the side-dish:

    • 1 1/2 kg potatoes
    • 100 g grated cheese
    • 1 tablespoon poppy seeds

    Preparation method:

    1. Wash thoroughly the rabbit and cut into pieces, about 8 of them.
    2. Season the rabbit pieces with salt and pepper then toss them in flour. 
    3. Heat some butter in large frying pan, over medium high heat, and fry the rabbit pieces in batches until golden, adding some more butter when needed, set them aside. 
    4. Chop the onion and parsley leaves. Slice thinly the carrot and celery stalk.
    5. Cut the mushrooms into halves or quarters depending on their size.
    6. Heat the remaining butter in the large pan and fry the onion and garlic for 2 minutes.
    7. Add the sliced carrots and celery and cook for another 5 minutes.
    8. Return the rabbit to the pan, pour in the wine and add most of the parsley and cook for 10 minutes. 
    9. Add the mushrooms and rosemary branches, bring the heat a bit up and cook for 5-7 minutes until the juice from the pan reduces to half.
    10. Add the cherry tomatoes and some sun dried tomatoes if you have any. Add some water if needed so that the rabbit is completely covered with sauce.
    11. Lower the heat,cover the pan and simmer for 40 minutes until the meat is fork tender, adding more water if needed. Season with salt an pepper.

    For the side-dish:

    1. Peel the potatoes, cut them into 2 cm cubes and cook them in salty boiling water until almost done.
    2. Scoop the potatoes from the cooking dish and place them into a roasting tray smeared with a bit of butter. Season with salt and pepper.
    3. Spread over the potatoes the grated cheese and the poppy seeds.
    4. Place the potatoes into the preheated oven at 180 C and bake them for 15-20 minutes until they get a golden crust and the cheese has melted.

     


  3. Pan Fried Rabbit with Olives and Mushrooms Recipe

    February 1, 2012 by Varga László

    Ingredients (4 persons)

     

    • 500 g rabbit parts
    • 1 medium onion
    • 100g butter
    • 200 g of brown champignon mushrooms
    • 100 g brown olives
    • 100 ml dry white wine
    • fresh herbs (what do you have at hand, I used  parsley, thyme, bay leaf, marjoram, lemon balm)
    • 125 ml sour cream
    • salt, freshly ground black pepper to taste
    • 500 g potatoes
    • 1/2 tablespoon nutmeg

     

    Preparation method:

     

    1. Add salt and pepper to the rabbit pieces.
    2. Melt half the butter in a large pan, fry the rabbit parts ultil golden then remove them from the pan.
    3. In the same pan melt the remaining butter and fry the chopped onion, when golden-brown add the  mushrooms cut only in halves, the water and simmer for 5 minutes.
    4. Returned the meat to the pan, add the wine, the olives and simmer for another 5 minutes. Then add the herbs, cover and simmer for 40 minutes.
    5. When the meat has softened, remove the pan from heat, add the sour cream and stir well. Bring the pan back on low heat to heat the sauce up, but careful not to boil.
    6. Cook the potatoes in their skins until fork tender, when done, peel the potato skins, then cut the potatoes into 2-3 cm cubes.
    7. Melt some butter into a different pan, and fry for 1-2 minutes the potato cubes, season them with salt and nutmeg.
    8. At the end add 2 tablespoons of sour cream, stir the potatoes in for 1 minute and they are done.