Anyone know any good rabbit recipes?

Herb Roasted Rabbit

Ingredients:

2 tablespoons olive oil

1 rabbit

1 onion, chopped

1 garlic clove, crushed

2/3 cup white wine

1/2 teaspoon rosemary

2 tablespoons chopped parsley

Rabbit tastes like chicken and can be cooked in most ways like chicken, as in this herb-roasted rabbit with white wine.

Directions:

In a large, heavy kettle, heat olive oil and brown cut-up rabbit until golden, about 6 minutes per side.

Place in a shallow baking pan. Add chopped onion to the kettle and cook over low heat for 10 minutes, or until softened.

Add crushed garlic clove and cook 2 more minutes, stirring. Add white wine, and rosemary; stirring well.

Pour the sauce over the rabbit and bake at 350°F (175°C) for 45 minutes. Serve sprinkled with chopped parsley.

Makes 4 servings.

Look for a recipe for Chicken Cacciatore, but use the rabbit instead. Basically braise the rabbit in tomatoes, garlic, herbs/seasoning and wine. Just brown the meat in a large heavy pot with some oil, add the rest of the ingredients and roast in the oven, covered, for about 30 minutes.

Hopefully your good at butchery mate. Take the fillets off(use them for an entrée, maybe pan fried to medium rare and served on top of wilted spinach with currants, brown butter and ver juice).

Take the legs off the frame. Dust legs with seasoned flour, and seal. Place in a small - medium roasting tray with 1 carrot, 2sticks of celery, 1onion, 1bay leaf, 3cloves of garlic(cut in half), coarsely chop the vegetables. Put the rabbit bones in there as well(making sure to remove the kidneys if they are still on the body). Pour in veal/beef stock till 3/4 covering the legs. Cover with tin foil. Poke a few small holes in the tin foil. Bake in moderate oven 165degrees C or so. For 45minutes, then turn legs over and bake for another 25minutes.

Remove legs from braising liquid, strain liquid into a pot and reduce till coating consistency. If your using super market stock(not made from marrow bones) then you may have to thicken sauce. Season with salt, pepper, and a little splash of worchester sauce if desired. When you remove sauce from heat whisk in a little butter and some chopped parsley.

To serve

Place some roasted garlic mashed potato on a plate, then 1 front leg and 1 hind leg, Pour some sauce over rabbit. Lastly put a burnt butter roasted/grilled field mushroom on top of the legs.

Nice with a simple tossed salad of bitter and peppery salad leaves

or

Buttered broccolini.

This Rabbit with Mustard recipe looks delish:

http://allrecipes.com/recipe/rabbit-with-mustard/d...

I have found many new recipes to try that are super on www.allrecipes.com. I love that they have reviews and tips by users. I also like that you can search recipes by ingredients you have, which is nice when you are low on time and need to shop the pantry to come up with something good.

Here's the best one there is: http://6scoops.com/recipe/343

Try it out!

How can you eat such a lovely creature you creep