You can cook Braised Rabbit using 13 ingredients and 17 steps. Here is how you cook that.
Ingredients of Braised Rabbit
- It's 3 lb of rabbit.
- Prepare 2 tbsp of seasoned flour (I added about 1/2 tsp of salt and pepper each).
- Prepare 2 tbsp of EVOO.
- It's 2 tbsp of butter.
- You need 4 oz of bacon.
- You need 1 of onion, roughly chopped.
- It's 3 of carrots, sliced.
- It's 2 stick of celery, trimmed and sliced.
- You need 1 1/4 cup of chicken stock.
- It's 1 1/4 cup of dry hard cider (can us stout too), 1/2 pint.
- It's 1 bunch of fresh parsley leaves, chopped.
- It's 1 of salt, to taste.
- You need 1 of pepper, to taste.
Braised Rabbit step by step
- Soak the joints in cold salted water for at least two hours..
- Pat pieces dry with paper towels..
- Toss bunny pieces in seasoned flour, while singing little bunny foo-foo and ruefully whispering "I told you so..." to the pieces..
- Preheat the oven to 400°F..
- Heat the oil and butter together in a flame proof dutch oven on a stove burner..
- Shake off (and reserve) any excess flour from the rabbit joints and brown them on all sides; lift out and set aside..
- Drink from your cider collection. (The trick here is that you only use one bottle for the recipe...that leaves five you have to get rid of...imbibe!).
- Add the bacon to the dutch oven and cook to completion, then set aside with the rabbit. Make inappropriate animal jokes when children are not present..
- Add the vegetables to the dutch oven and cook gently until just coloring..
- Add the reserved flour to the veggies to absorb the fats left in the dutch oven..
- Stir over a low heat for 1 minute to cook the flour; seems like a good time to have more cider..
- Add the stock and alcohol, stirring to make a smooth sauce. For an extra challenge, swig while stirring and not spilling from either you bottle or the Dutch oven. High-five yourself upon completion..
- Return the rabbit and bacon to the dutch oven with half the chopped parsley and a light seasoning of salt and pepper..
- Mix gently together while reciting double double toil and trouble, then cover with a lid and put into the preheated oven..
- Cook for 15-20 minutes, then reduce the temperature to 300°F for about 1 1/2 hours, or until the bunny is tender..
- Add the remaining parsley and serve with some rustic sides..
- This was a recipe I found in an Irish cook book; the instructions were modified to my liking..