Pic2: brown the meat - 2014-09-07
Pic3: add prunes, simmer
Pic4: all done - 2018-03-16
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Rehydrate prunes in water at least 3 hrs., drain.
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Brown the of meat in batches in hot olive oil.
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Add the prunes
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Add water until the rabbit pieces are at least 3/4 covered.
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Add S&P to taste.
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Bring to boil, simmer for 1-2 hrs., until the meat can easily be pulled off the bones.
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Serve and smother in the prune sauce.
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Enjoy.
Serving suggestion:
- I served this with elbow macaroni in béchamel sauce.
B. rabbit in red salsa
2015-03-22
A very simple recipe, amazingly good.
I used home-made red salsa that I canned last year—tomatoes with onions and spices—but store-bought will do if it will stand up to prolonged cooking.
Rabbit, like most stews, keeps very well overnight and will taste even better the next day.
What I like about rabbit is that the meat remains firm even when cooked for a long time. The muscles will fall right of the bone, but still remain firm and keep their shape. It seems rabbit only goes to threads (like pulled beef or chicken) after canning or in a soup that is has been stirred quite often.
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Brown the rabbit pieces in olive oil on high heat.
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Add the salsa.
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Optionally
- Stir in a few tbsp. of jalapeño jelly (also home-made) for a sweet heat or add fresh jalapeño for extra kick. Don’t overdo it with that heat.
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Add S&P to taste.
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Bring to a boil. Reduce heat, cover and simmer on low heat for 1-2 hrs., until the meat can easily be pulled off the bones.
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Add potatoes about 20 minutes before serving, or cook them separately.
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Serve immediately.
C. rabbit in orange sauce
2015-04-25
Cooking the rabbit in orange juice will create a sweet sauce with a sour overtone.
You can marinate the meat in pure orange juice for 24 hrs. before cooking and then use that as cooking liquid. The acidity of the juice will help to tenderize the meat.
Pic6: simmering
Pic7: all done, with potatoes, carrots
Pic8: served
This is what you need for 4 servings:
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2 lbs. rabbit, parted
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1 qt. orange juice,
not from concentrate
optional: dilute with water
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2 tbsp. olive oil
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3 carrots, sliced
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3 potatoes, quartered
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S&P
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Brown the rabbit pieces in olive oil. Let them get nicely dark brown.
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Pour orange juice over the rabbit. Make sure the rabbit is mostly covered.
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Simmer for 1-2 hrs., until the meat can easily be pulled off the bones. (Pic6)
Optional:
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Remove the rabbit. Bring the sauce to a boil again. Stir in oil dough until the desired thickness has been reached.
- I added a jar of home-canned potatoes and carrots at the very end. The carrots will counter the orange flavor somewhat, but the jars were the most convenient way to quickly make it a complete meal: dump it in the pot and let it bubble for about 10 minutes to warm it up.
- If you want to add fresh potatoes or carrots, add them about 30 minutes before serving to get them fully cooked but not yet mushy.
Pic1: rabbit with prunes, macaroni
Pic5:
rabbit in red salsa