Rabbit Meat Recipes | Exotic Meats USA

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Recipes

Rabbit Recipes

Barbecued Rabbit with Tarragon-Dijon Marinade or Paprika Marinade
Serves 4 to 5

Ingredients:

3 to 3 ½ pound frying Rabbit, cut up

Tarragon-Dijon Marinade or Paprika Marinade

Tarragon-Dijon Marinade:
In a bowl, whisk ½ cup salad oil, ¼ cup each Dijon mustard and white wine vinegar, and 2 teshtmloons dried tarragon until smoothly blended

Paprika Marinade:
In a bowl, stir together ½ cup salad oil, ¼ cup red wine vinegar, 2 tablespoons paprika, 1 tablespoon Worcestershire sauce, and 1 clove garlic (minced or pressed).

Directions:

1. Rinse rabbit and pat dry. Arrange in a single layer in a shallow dish.
2. Prepare your choice of marinade; pour over rabbit. Cover and refrigerate for at least 1 hour or until next day, turning occasionally.
3. Lift rabbit from marinade and drain briefly. Barbecue rabbit by indirect heat, placing rabbit on grill directly above drip pan. Cover barbecue and adjust dampers as necessary to maintain an even heat. Cook, basting often with marinade, until meat is white at bone; cut to test (about 35 minutes).

Thanks to: Sunset Barbecue Cookbook

Rabbit Dijonnaise
serves 4 to 6

Ingredients:

6 rabbit legs, boned
¼ cup all-purpose flour
2 tablespoons olive oil
1 medium onion, finely chopped
1 large garlic clove, crushed
1 tablespoon Dijon mustard
dash of Worcestershire
ground black pepper
1/3 cup whipping cream
2 pounds wild rice linguine

marinade:
2 cups vegetable stock
½ cup dry white wine
1 tablespoon Dijon mustard
1 large garlic clove, crushed
2 dashes Worcestershire sauce
pinch of fresh or dried thyme
salt and freshly ground black pepper

Directions:

Combine marinade ingredients in a large shallow bowl. Stir to blend. Add boned rabbit legs and turn in marinade to evenly coat. Refrigerate for 1 hour.
Remove form marinade and pat dry with paper toweling. Reserve marinade mixture. Heat olive oil in a large frying pan. Add onion and garlic and sauté until soft and clear. Add rabble legs and sauté on all sides over medium heat for 8 to 10 minutes. Remove rabbit from the pan and set aside. Whisk in mustard, Worcestershire sauce, and salt and pepper to taste. Whisk in ½ tablespoon flour. Cook for a couple of minutes. Strain marinade and add ½ cup to the pan. Whisk until smooth. Whisk in cream and remaining strained marinade. Add rabbit. Cover and simmer for 20 to 25 minutes until rabbit is tender and sauce coats a metal spoon.
Meanwhile, cook linguine until done as you like. Drain and place on a large platter forming a nest of noodles. Place rabbit legs on to the nest of noodles and drizzle with pan juices. Serve at once.

Rabbit in Green Peppercorns and Wine Sauce
serves 4

Ingredients:

3 tablespoons olive oil
1 large rabbit (3 pounds), cut up
2 cups dry white wine
1 tablespoon green peppercorns
½ cup cream or half and half
salt and pepper

Directions:

1. Heat a Dutch oven and add the oil. Sauté the rabbit pieces in the oil until brown on all sides, about 10 minutes.
2. Add the wine, cover, and simmer for 45 minutes. Remove the rabbit form the pot and place on a heated platter.
3. To the pot add the green peppercorns, smashing them with a wooden spoon. Add the cream and bring to a heavy simmer. Cook for 3 minutes and add salt and pepper to taste. Pour the sauce over the rabbit.

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