Larson Rabbitry

Barbecued Marinated Rabbit

Entertaining on a busy schedule? Prepare this recipe the night before - the longer it sits, the better it tastes! Preparation time, 15 minutes; Marinating time, 3 to 4 hours or overnight; Cooking time, 1.5 to 2 hours. Makes eight servings.

                 heavy duty aluminum foil
                         cooking oil
2                   medium carrots, diced                  2
2                   medium onions, diced                  2
2                   small tomatoes, diced                  2
2                  cloves garlic, crushed                    2
2               whole rabbits (1.25 kg each)           2
                less heart, liver and kidneys
2                   whole cinnamon sticks                 2
125 mL                   dry sherry                             1/2 cup
10 mL                   dried parsley                          2 tsp
5 mL              dried oregano or rosemary        1 tsp
5 mL                        salt                                        1 tsp
                    freshly ground pepper

Prepare foil pouch, big enough to enclose the rabbits, by joining two large sheets of foil together, forming seam. Brush foil with oil. Place prepared vegetables and garlic on foil. Arrange rabbits over vegetables and place cinnamon stick in empty cavity of each rabbit.

In small bowl, combine remaining ingredients and pour over rabbits. Close foil pouch tightly to completely seal in marinade, removing most of the air. Refrigerate for 3 to 4 hours or overnight.

Place foil pouch on 180°C (350°F) barbecue grill, on the top shelf, or bake in 180°C (350°) oven, for 1 to 1.5 hours (flip over after 45 minutes), or until rabbit is almost cooked. Carefully open foil and lift rabbits onto lightly oiled barbecue grill or oven broiling rack. Brush rabbits lightly on both sides with oil. Cook, turning frequently until evenly grilled or broiled on both sides (about 10 to 15 minutes each side). Remove from grill or oven; discard cinnamon sticks and serve.

*** A store bought marinade can replace spices to make things easier! ***  If using marinade sauce, brush extra sauce onto rabbit after removing from foil to glaze the meat.

 Braised Rabbit with Strawberry Mint Sauce

A refreshing sauce of strawberries and mint provides a delincious contrast to the mild flavor of tender brazed rabbit.  Preparation time, 10 - 20 minutes; Cooking time, 40 minutes. Makes four servings.

25 mL                      butter                    2 tbsp
5 mL                  red wine vinegar                1 tsp
2 mL                   ground cinnamon              1/2 tsp
1 mL                    ground cloves               1/4 tsp
4              legs of rabbit, 2 front, 2 back            4
125 mL                  rabbit stock                1/2 cup
                      or chicken stock
125 mL          dry white wine or apple juice       1/2 cup
500 mL               strawberries, fresh             2 cups
                      or thawed frozen
3 to 4           sprigs of fresh peppermint          3 or 4
                 or 10 mL dried mint (2 tsp)

In a large skillet, over medium high heat, melt butter.  Stir in vinegar, cinnamon and cloves.  Add rabbit pieces and brown lightly on either side, about 5 to 7 minutes.  Add stock and wine or apple juice.  Bring mixture to a boil, then cover and reduce heat to simmer.  Cook rabbit 30 minutes or until tender.

In blender or food processor fitted with metal blade, process strawberries and mint until smooth.  Remove rabbit from skillet and transfer to serving platter; keep warm.  Drain cooking liquid from skillet and add strawberry puree.  Heat sauce over medium heat 3 to 5 minutes stirring continuously until warm (do not boil.)  Pour sauce over rabbit.  Garnish with strawberry slices and mint. 

Saddle of rabbit in mustard sauce

You will need:
1/2 pound fileted saddle of rabbit
3/4 cup of heavy cream
1 tablespoon Dijon Mustard
1 tsp. coarsely ground black pepper
1 or 2 cloves of garlic

Dredge the meats lightly in a little flour. Saute until browned. Heat cream, mustard, pepper, and garlic in saute pan until boiling. Add the browned rabbit, cook until the rabbit is cooked through and the sauce is thickened, about 4 or 5 minutes. Serves two.

 Boneless Rabbit Stew

1 whole rabbit
flour
ground black pepper
garamasala
slow cooker or casserole dish
vegetables to taste (celery is good!)

Cut the rabbit into three sections, then cut off all easily removed meat with a knife and then cut this into small (1/2 inch) cubes. Dredge cubes in flour with black pepper and garamasala to taste. Put remaining bones and meat into a saucepan and cover with water. Bring to a boil and simmer for five minutes. Put boiled bones through sieve, keeping the stock. Let bones cool. Saute cubes in small amount of vegetable oil until browned. Remove remainder of meat from cooled bones by hand. Put all ingredients (except bones!) into casserole or slow cooker, bring to the boil and then simmer until cooked.