Rabbit and Vegetable Bake is delicious and healthful. This dish is gorgeous and savoury, making it ideal for holidays and celebrations.
– 2medium rabbitscut up (ask your butcher to cut it) – 6-7large carrotschopped into round – 3large sweet onionshalved and sliced – 1sweet bell pepperhalved and sliced – 7ozmushroomsporcini or baby portobello – 10garlic clovespeeled and minced – 10fresh or dry bay leave – 5fresh rosemary spring – 3tablespoonsall purpose flour – 3tablespoonssalt + more – 3tablespoonsblack pepper – 1cupwhite wine – 3-4cupswaterboiled and warm – 1cupoil – fresh herbs: chopped parsley
Ingredients
This recipe requires a 10-quart baking dish or dutch oven for optimal results. The day before, rinse the rabbit meat well under cold water, chop it, and place it in a large saucepan with cold water.
Put it in the fridge. In the morning, dump the water, rinse the rabbit, refill the pot with cold water, add the rabbit, and let it sit until dinner. Meat should be in water for 24 hours or 12 hours.
On a paper towel-lined surface, drain the rabbit pieces after cutting them up. Cover with paper towels to dry the rabbit. If necessary, use dry paper towels to absorb excess water.
Let the rabbit sit in paper towels for 30 minutes. Discard the paper towels and place the rabbit in a large pot after drying.While the rabbit drains, make the veggie sauté.
Add sliced onions to a large skillet over medium heat with 1/2 cup of oil and sauté for 7 minutes until transparent and golden. Keep stirring as you cook the diced carrots for 8-10 minutes.
Sliced bell pepper, minced garlic, mushrooms, and salt and pepper to taste. Continue cooking for 5-7 minutes before stopping.Shake and mix the rabbit in 3 tablespoons of salt, pepper, and flour to coat.
In a large skillet over medium-high heat, add 1/2 cup of canola oil. Add the rabbit pieces in one layer and cook for 5-7 minutes on each side until golden brown.
Transfer to a plate and continue with remaining rabbit. Oil the skillet as needed.Once rabbit is cooked and veggies sautéed, warm oven to 350F.
You must layer the rabbit bake in the dutch oven. Bottom layer is browned rabbit meat, top with sautéed veggies, 5 garlic cloves, and 5 bay leaves. Another layer of rabbit, veggies, 5 garlic cloves, 5 bay leaves.
In the dutch oven, pour 3 cups water and 1 cup wine over the rabbit and veggies. Reduce water consumption and maintain it 1 inch below the top layer to avoid covering the bake. Put lid on, add 3 rosemary strings, and bake.
Bake for 1 hour 20 minutes. After baking, discard rosemary strings and decorate with chopped herbs and the leftover rosemary strings.
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