Food!!

Braised Rabbit

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I have run into a lot of people that have sad they have never tried rabbit or that they don’t like it.  I think rabbit is a very tender meat if done correctly.  It can be a little chewy depending on the age of the rabbit.  Last night I decided to use my Le Creuset Brasier to make it and I have to say, it captured the essence in the flavor of the sauce.  To make the sauce I braised the meat first then added leeks, shallots, and garlic; and cooked that for a bit.  Then added fresh herbs of rosemary and thyme.  I had to add my favorite kind of mushrooms, shiitake.  They just hold so much flavor.  I also added some orange zest.  For the broth I used a white wine and chicken broth. 

A little tip for you: If you want a creamy sauce add about 2 tablespoons of flour with the broth.  This will give it that creaminess that you want.

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14 thoughts on “Braised Rabbit

  1. My dad use to hunt rabbit. I don’t know where because we lived in the city. He would kill it, skin it and cook it. It tasted very good. I thought it had a sweet taste to it. I really have not had it much in my adult life. 🙂

      1. Thank you so much. That means a lot to me. I enjoy all the food pictures and recipes even if they have meat. I am the only one in my family who is vegetarian so I still cook meat dishes for them. 🙂

      2. Aww thats nice of you. I mean alot of meals can you can just take the meat out and enjoy it. Im Brazilian so we are big meat eaters, But I do like my veggie said come out once in a while. 😉

  2. I love rabbit. My friend the Wicklow Hunter occasionally drops a brace in to me. Lovely in a stew. Yours looks excellent. Wishing you a great Christmas and looking forward to more delicious dishes.
    Best,
    Conor

  3. I love rabbit and when I was a child it was the most usual meat we ate, because it was the cheapest (so you can tell I’m pretty old!). Our Christmas treat was chicken, which was pretty much a luxury. How things have changed (I’m talking more than 60 years ago). Italian and Brazilian much e a great combination, gastronomically speaking.

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