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Faire's Rabbit Stew

Faire's Rabbit Stew

Cut the front and rear quarters of the rabbit. Cut the tail bone and right below the neck to get the middle section where the loin is. Take all five pieces, the front legs, rear legs, and the loin section, and sprinkle with salt, pepper, rosemary, and garlic slices. Place on a plate or sheet tray and place another plate or sheet tray on top to press the rabbit and refrigerate overnight.

The next day, take the rabbit scrap and roast in the oven on a sprayed pan for 20 minutes. After the rabbit is roasted, place in a pot and add the celery, remaining carrot, onion, and chicken stock. Bring to a boil, turn down to a simmer, and simmer for an hour. Strain the stock and reserve the liquid.

Take the pressed rabbit and rub the herbs and spices off as much as possible. Sear the pieces of rabbit off in a sauté pan with one to two ounces of olive oil. Once browned on each side place in a casserole dish. Cover the rabbit with the duck or chicken fat and cook in an oven for about two to three hours at 200 degrees. Remove rabbit and cool slightly.

Pick the meat from the skin and bones and reserve the meat.

Start the dish by sautéing the shallots and garlic. Add the remaining ingredients starting with the oyster mushrooms, shredded carrots, tomatoes, cannellini beans, and spinach. If it starts to stick drop a couple of spoonfuls of stock to the mixture. Set aside.

Use a ring mold and put the sautéed mixture into the mold and press down with a spoon. Top with the rabbit. Spoon the stock around the ring and then remove the ring carefully and top with the Romano cheese.


Faire's Rabbit Stew - Recipes

prep time: 10 minutes Cooking time: 45 minutes

Preheat the oven to 350°F (180°C)

Ingredients:

  • 1 Rabbit cut into pieces
  • 1 large onion chopped
  • 3 cloves garlic chopped
  • 8 oz (225 gr) bacon chopped
  • 1 cup red wine
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 2 sprigs oregano
  • 1 tbs. olive oil
  • 12 new potatoes
  • salt and pepper to taste

Cooking Method

Chop rabbit into 12 pieces. Chop the onion and garlic finely. Slice and dice the bacon. Sear the rabbit pieces in olive oil, until lightly browned, remove from casserole.

In the same pan, fry garlic, onion. Add the bacon and allow to color lightly. Pour off excess fat. Return rabbit to pan and deglaze with the red wine.*

Add 3 cups water, cover and cook for 1 hour 45 minutes. Cook until all water has evaporated and the sauce is caramelized.

Peel and cut potatoes and carrots and add to casserole

Add the sprigs of rosemary, thyme and oregano (tie them together with kitchen string to make them easier to remove)

Cook covered until tender.

Add the wine to the pan and loosen and dissolve the brown food particles that are stuck to the bottom. These particle have lots of rich flavour and add to the taste of the sauce


Faire's Rabbit Stew - Recipes

prep time: 10 minutes Cooking time: 45 minutes

Preheat the oven to 350°F (180°C)

Ingredients:

  • 1 Rabbit cut into pieces
  • 1 large onion chopped
  • 3 cloves garlic chopped
  • 8 oz (225 gr) bacon chopped
  • 1 cup red wine
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 2 sprigs oregano
  • 1 tbs. olive oil
  • 12 new potatoes
  • salt and pepper to taste

Cooking Method

Chop rabbit into 12 pieces. Chop the onion and garlic finely. Slice and dice the bacon. Sear the rabbit pieces in olive oil, until lightly browned, remove from casserole.

In the same pan, fry garlic, onion. Add the bacon and allow to color lightly. Pour off excess fat. Return rabbit to pan and deglaze with the red wine.*

Add 3 cups water, cover and cook for 1 hour 45 minutes. Cook until all water has evaporated and the sauce is caramelized.

Peel and cut potatoes and carrots and add to casserole

Add the sprigs of rosemary, thyme and oregano (tie them together with kitchen string to make them easier to remove)

Cook covered until tender.

Add the wine to the pan and loosen and dissolve the brown food particles that are stuck to the bottom. These particle have lots of rich flavour and add to the taste of the sauce


Faire's Rabbit Stew - Recipes

prep time: 10 minutes Cooking time: 45 minutes

Preheat the oven to 350°F (180°C)

Ingredients:

  • 1 Rabbit cut into pieces
  • 1 large onion chopped
  • 3 cloves garlic chopped
  • 8 oz (225 gr) bacon chopped
  • 1 cup red wine
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 2 sprigs oregano
  • 1 tbs. olive oil
  • 12 new potatoes
  • salt and pepper to taste

Cooking Method

Chop rabbit into 12 pieces. Chop the onion and garlic finely. Slice and dice the bacon. Sear the rabbit pieces in olive oil, until lightly browned, remove from casserole.

In the same pan, fry garlic, onion. Add the bacon and allow to color lightly. Pour off excess fat. Return rabbit to pan and deglaze with the red wine.*

Add 3 cups water, cover and cook for 1 hour 45 minutes. Cook until all water has evaporated and the sauce is caramelized.

Peel and cut potatoes and carrots and add to casserole

Add the sprigs of rosemary, thyme and oregano (tie them together with kitchen string to make them easier to remove)

Cook covered until tender.

Add the wine to the pan and loosen and dissolve the brown food particles that are stuck to the bottom. These particle have lots of rich flavour and add to the taste of the sauce


Faire's Rabbit Stew - Recipes

prep time: 10 minutes Cooking time: 45 minutes

Preheat the oven to 350°F (180°C)

Ingredients:

  • 1 Rabbit cut into pieces
  • 1 large onion chopped
  • 3 cloves garlic chopped
  • 8 oz (225 gr) bacon chopped
  • 1 cup red wine
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 2 sprigs oregano
  • 1 tbs. olive oil
  • 12 new potatoes
  • salt and pepper to taste

Cooking Method

Chop rabbit into 12 pieces. Chop the onion and garlic finely. Slice and dice the bacon. Sear the rabbit pieces in olive oil, until lightly browned, remove from casserole.

In the same pan, fry garlic, onion. Add the bacon and allow to color lightly. Pour off excess fat. Return rabbit to pan and deglaze with the red wine.*

Add 3 cups water, cover and cook for 1 hour 45 minutes. Cook until all water has evaporated and the sauce is caramelized.

Peel and cut potatoes and carrots and add to casserole

Add the sprigs of rosemary, thyme and oregano (tie them together with kitchen string to make them easier to remove)

Cook covered until tender.

Add the wine to the pan and loosen and dissolve the brown food particles that are stuck to the bottom. These particle have lots of rich flavour and add to the taste of the sauce


Faire's Rabbit Stew - Recipes

prep time: 10 minutes Cooking time: 45 minutes

Preheat the oven to 350°F (180°C)

Ingredients:

  • 1 Rabbit cut into pieces
  • 1 large onion chopped
  • 3 cloves garlic chopped
  • 8 oz (225 gr) bacon chopped
  • 1 cup red wine
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 2 sprigs oregano
  • 1 tbs. olive oil
  • 12 new potatoes
  • salt and pepper to taste

Cooking Method

Chop rabbit into 12 pieces. Chop the onion and garlic finely. Slice and dice the bacon. Sear the rabbit pieces in olive oil, until lightly browned, remove from casserole.

In the same pan, fry garlic, onion. Add the bacon and allow to color lightly. Pour off excess fat. Return rabbit to pan and deglaze with the red wine.*

Add 3 cups water, cover and cook for 1 hour 45 minutes. Cook until all water has evaporated and the sauce is caramelized.

Peel and cut potatoes and carrots and add to casserole

Add the sprigs of rosemary, thyme and oregano (tie them together with kitchen string to make them easier to remove)

Cook covered until tender.

Add the wine to the pan and loosen and dissolve the brown food particles that are stuck to the bottom. These particle have lots of rich flavour and add to the taste of the sauce


Faire's Rabbit Stew - Recipes

prep time: 10 minutes Cooking time: 45 minutes

Preheat the oven to 350°F (180°C)

Ingredients:

  • 1 Rabbit cut into pieces
  • 1 large onion chopped
  • 3 cloves garlic chopped
  • 8 oz (225 gr) bacon chopped
  • 1 cup red wine
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 2 sprigs oregano
  • 1 tbs. olive oil
  • 12 new potatoes
  • salt and pepper to taste

Cooking Method

Chop rabbit into 12 pieces. Chop the onion and garlic finely. Slice and dice the bacon. Sear the rabbit pieces in olive oil, until lightly browned, remove from casserole.

In the same pan, fry garlic, onion. Add the bacon and allow to color lightly. Pour off excess fat. Return rabbit to pan and deglaze with the red wine.*

Add 3 cups water, cover and cook for 1 hour 45 minutes. Cook until all water has evaporated and the sauce is caramelized.

Peel and cut potatoes and carrots and add to casserole

Add the sprigs of rosemary, thyme and oregano (tie them together with kitchen string to make them easier to remove)

Cook covered until tender.

Add the wine to the pan and loosen and dissolve the brown food particles that are stuck to the bottom. These particle have lots of rich flavour and add to the taste of the sauce


Faire's Rabbit Stew - Recipes

prep time: 10 minutes Cooking time: 45 minutes

Preheat the oven to 350°F (180°C)

Ingredients:

  • 1 Rabbit cut into pieces
  • 1 large onion chopped
  • 3 cloves garlic chopped
  • 8 oz (225 gr) bacon chopped
  • 1 cup red wine
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 2 sprigs oregano
  • 1 tbs. olive oil
  • 12 new potatoes
  • salt and pepper to taste

Cooking Method

Chop rabbit into 12 pieces. Chop the onion and garlic finely. Slice and dice the bacon. Sear the rabbit pieces in olive oil, until lightly browned, remove from casserole.

In the same pan, fry garlic, onion. Add the bacon and allow to color lightly. Pour off excess fat. Return rabbit to pan and deglaze with the red wine.*

Add 3 cups water, cover and cook for 1 hour 45 minutes. Cook until all water has evaporated and the sauce is caramelized.

Peel and cut potatoes and carrots and add to casserole

Add the sprigs of rosemary, thyme and oregano (tie them together with kitchen string to make them easier to remove)

Cook covered until tender.

Add the wine to the pan and loosen and dissolve the brown food particles that are stuck to the bottom. These particle have lots of rich flavour and add to the taste of the sauce


Faire's Rabbit Stew - Recipes

prep time: 10 minutes Cooking time: 45 minutes

Preheat the oven to 350°F (180°C)

Ingredients:

  • 1 Rabbit cut into pieces
  • 1 large onion chopped
  • 3 cloves garlic chopped
  • 8 oz (225 gr) bacon chopped
  • 1 cup red wine
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 2 sprigs oregano
  • 1 tbs. olive oil
  • 12 new potatoes
  • salt and pepper to taste

Cooking Method

Chop rabbit into 12 pieces. Chop the onion and garlic finely. Slice and dice the bacon. Sear the rabbit pieces in olive oil, until lightly browned, remove from casserole.

In the same pan, fry garlic, onion. Add the bacon and allow to color lightly. Pour off excess fat. Return rabbit to pan and deglaze with the red wine.*

Add 3 cups water, cover and cook for 1 hour 45 minutes. Cook until all water has evaporated and the sauce is caramelized.

Peel and cut potatoes and carrots and add to casserole

Add the sprigs of rosemary, thyme and oregano (tie them together with kitchen string to make them easier to remove)

Cook covered until tender.

Add the wine to the pan and loosen and dissolve the brown food particles that are stuck to the bottom. These particle have lots of rich flavour and add to the taste of the sauce


Faire's Rabbit Stew - Recipes

prep time: 10 minutes Cooking time: 45 minutes

Preheat the oven to 350°F (180°C)

Ingredients:

  • 1 Rabbit cut into pieces
  • 1 large onion chopped
  • 3 cloves garlic chopped
  • 8 oz (225 gr) bacon chopped
  • 1 cup red wine
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 2 sprigs oregano
  • 1 tbs. olive oil
  • 12 new potatoes
  • salt and pepper to taste

Cooking Method

Chop rabbit into 12 pieces. Chop the onion and garlic finely. Slice and dice the bacon. Sear the rabbit pieces in olive oil, until lightly browned, remove from casserole.

In the same pan, fry garlic, onion. Add the bacon and allow to color lightly. Pour off excess fat. Return rabbit to pan and deglaze with the red wine.*

Add 3 cups water, cover and cook for 1 hour 45 minutes. Cook until all water has evaporated and the sauce is caramelized.

Peel and cut potatoes and carrots and add to casserole

Add the sprigs of rosemary, thyme and oregano (tie them together with kitchen string to make them easier to remove)

Cook covered until tender.

Add the wine to the pan and loosen and dissolve the brown food particles that are stuck to the bottom. These particle have lots of rich flavour and add to the taste of the sauce


Faire's Rabbit Stew - Recipes

prep time: 10 minutes Cooking time: 45 minutes

Preheat the oven to 350°F (180°C)

Ingredients:

  • 1 Rabbit cut into pieces
  • 1 large onion chopped
  • 3 cloves garlic chopped
  • 8 oz (225 gr) bacon chopped
  • 1 cup red wine
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 2 sprigs oregano
  • 1 tbs. olive oil
  • 12 new potatoes
  • salt and pepper to taste

Cooking Method

Chop rabbit into 12 pieces. Chop the onion and garlic finely. Slice and dice the bacon. Sear the rabbit pieces in olive oil, until lightly browned, remove from casserole.

In the same pan, fry garlic, onion. Add the bacon and allow to color lightly. Pour off excess fat. Return rabbit to pan and deglaze with the red wine.*

Add 3 cups water, cover and cook for 1 hour 45 minutes. Cook until all water has evaporated and the sauce is caramelized.

Peel and cut potatoes and carrots and add to casserole

Add the sprigs of rosemary, thyme and oregano (tie them together with kitchen string to make them easier to remove)

Cook covered until tender.

Add the wine to the pan and loosen and dissolve the brown food particles that are stuck to the bottom. These particle have lots of rich flavour and add to the taste of the sauce


Watch the video: Zečji gulaš - Rabbit stew (December 2021).