Remove meat to a warm platter. Preserve in the fridge for all night at least 12 hours.
Dry rabbit with absorbent paper.
Marinated rabbit stew. For mushrooms may use 1 ounce dried porcini soaked in water to soften drained reserve soaking liquid and. Add sour cream to pan juices. Cut rabbit into serving size pieces.
Put into a large bowl. Directions in a large shallow bowl combine all the marinade ingredients together and stir to mix well. Strain the marinade.
Strain and reserve marinade. Place into deep bowl or plastic bag. In a large cast iron fry pan over high heat quickly brown all sides of rabbit pieces in hot canola or vegetable oil.
In a large skillet melt butter. Mix all ingredients in a bowl. Coat pieces with a mixture of 1 3 cup.
Turn the rabbit often. Remove the rabbit from the marinade and dry on kitchen paper. Heat the oil and butter in a large heavy bottomed saucepan and brown the floured rabbit on all sides.
Reduce heat and simmer until tender about 30 minutes. Rinse rabbit and pat dry. Step 3 heat the fat in a dutch oven or.
Always tastes better as leftovers. Tie together the parsley or thyme or put in a cheesecloth sack or. Cover and put into the refrigerator for 2 3 days to marinate.
Serve with fresh mashed potatoes and celery sticks. Put into deep bowl and cover with a mixture of red wine vinegar water sugar onion carrots 1 tablespoon salt pickling spices and 1 4 teaspoon pepper. Gradually add 2 to 2 1 2 cups reserved marinade.
Using half the flour 3 4 cup coat the pieces of rabbit shaking off any excess. Combine olive oil lemon juice soy sauce lemon rind garlic rosemary and fennel. Coat lightly with flour.
Place the the rabbit pieces in a glassy container and pour the marinade over them. Sprinkle on both sides with salt black pepper and. Original german rabbit stew recipe passed down from my great grandmother who immigrated to us in 1889.
Once hooked you can t get enough. Mix the wine vinegar and chopped carrot and chopped onion in a bowl large enough to hold the rabbit. Do not pat dry.
Drain and place rabbit pieces on waxed paper. Cover and bring to a boil. Add rabbit pieces and baste them thoroughly.
Cover the dish and leave to marinate over night or at least 12 hours. Directions step 1 put rabbit into a deep bowl and cover with a mixture of the vinegar water sugar onion carrots 1 tablespoon. When brown pour in the reserve marinade and simmer over low heat for 1 hour or until tender.
Use the stock as gravy for mashed potatoes. Stir just until heated through. It is an acquired taste dish.
This is a lot of work to make but well worth it.
