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Braised Rabbit
Braised Rabbit

Before you jump to Braised Rabbit recipe, you may want to read this short interesting healthy tips about Stamina Boosting Treats.

Ingesting healthy foods can make all the difference in the way you feel. We have a tendency to feel way less gross whenever we increase our daily allowance of healthy foods and lower our consumption of processed foods. A bit of pizza doesn’t make you feel as healthy as consuming a fresh green salad. Deciding on healthier food choices can be tough if it is snack time. Finding snacks that really help us feel better and increase our levels of energy often involves lots of shopping and meticulous reading of labels. Here are a handful of healthy snacks that you can use when you need a fast pick me up.

Yogurt is often a snack many individuals ignore. Often people decide to eat yogurt over a healthy lunch which is not the best idea. Low fat yogurt helps make a fantastic snack, nevertheless. Along with calcium, it’s a good supplier of necessary protein and vitamin B. Easily digestible, yogurt can actually help your gastrointestinal system work properly depending upon the culture used to produce it. Yogurt combines perfectly with nuts as well as seeds. This minimizes your sugar absorption without lowering the taste of your snack.

You will not have to look far to find a wide selection of healthy snacks that can be easily prepared. Being healthier doesnt have to be a battle-if you let it, it can be quite easy.

We hope you got benefit from reading it, now let’s go back to braised rabbit recipe. You can cook braised rabbit using 13 ingredients and 17 steps. Here is how you achieve that.

The ingredients needed to prepare Braised Rabbit:
  1. Get rabbit
  2. Get seasoned flour (I added about 1/2 tsp of salt and pepper each)
  3. Take EVOO
  4. You need butter
  5. Use bacon
  6. Prepare onion, roughly chopped
  7. Prepare carrots, sliced
  8. Get celery, trimmed and sliced
  9. Get chicken stock
  10. Use dry hard cider (can us stout too), 1/2 pint
  11. Prepare fresh parsley leaves, chopped
  12. Get salt, to taste
  13. Take pepper, to taste
Steps to make Braised Rabbit:
  1. Soak the joints in cold salted water for at least two hours.
  2. Pat pieces dry with paper towels.
  3. Toss bunny pieces in seasoned flour, while singing little bunny foo-foo and ruefully whispering "I told you so…" to the pieces.
  4. Preheat the oven to 400°F.
  5. Heat the oil and butter together in a flame proof dutch oven on a stove burner.
  6. Shake off (and reserve) any excess flour from the rabbit joints and brown them on all sides; lift out and set aside.
  7. 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!)
  8. 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.
  9. Add the vegetables to the dutch oven and cook gently until just coloring.
  10. Add the reserved flour to the veggies to absorb the fats left in the dutch oven.
  11. Stir over a low heat for 1 minute to cook the flour; seems like a good time to have more cider.
  12. 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.
  13. Return the rabbit and bacon to the dutch oven with half the chopped parsley and a light seasoning of salt and pepper.
  14. Mix gently together while reciting double double toil and trouble, then cover with a lid and put into the preheated oven.
  15. Cook for 15-20 minutes, then reduce the temperature to 300°F for about 1 1/2 hours, or until the bunny is tender.
  16. Add the remaining parsley and serve with some rustic sides.
  17. This was a recipe I found in an Irish cook book; the instructions were modified to my liking.

Adding a piece of the rabbit's liver is a traditional way of giving the dish deep, earthy tones. Dredge rabbit in flour; shake off excess. Heat oil in a large skillet over medium heat. Heat oil in a pan and cook rabbit until golden brown on all sides. Add onions and saute briefly, deglaze pan with lemon juice and cognac.

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