Here I am offering two different approaches for cooking rabbit. They are both tried out many times, and successfully deliver in terms of flavor.
1 rabbit (about 6-7 lbs)
2 large onions
3-4 garlic cloves
2-3 green peppers
2 tsp paprika
- Cut the rabbit into large pieces. In a bowl add a few tbsp flour mixed with 1 tsp paprika. Coat the pieces in flour.
- Heat a large pot containing 1 tbsp of butter with a few drops of olive oil to prevent the butter from burning. Place the pieces of rabbit meat in the hot pan and sear them for a few minutes. Set aside the meat in a large glass casserole. The purpose of searing the meat is to not only make it more flavorful but to capture all of its juices inside.
- Chop the onions into large pieces, clean and chop the mushrooms, the green peppers and the carrots. Add the onions to the pan where the meat was seared. The onions will pick up all the leftover flavor. If necessary, add more butter. Caramelize the onions. It takes a few minutes.
- Afterwards, add the whole cleaned garlic cloves,the mushrooms and the green peppers. Stir and leave the pot with a closed lid for a few minutes at low heat. At last, add the peeled and chopped potatoes. Sprinkle some salt, and stir.
- Transfer the vegetables to the glass casserole where the rabbit meat is resting. Add 2 cups of water to the pot where the vegetables were briefly cooked, and heat it. Pour the hot water in the casserole. Add a few scants of butter. Cover the casserole with foil and place it in the oven at 370 degrees Fahrenheit.
- Periodically check whether the meat and the potatoes have cooked. Just about they become ready, you want to make the sauce thicker. To do so, mix a few tbsp of flour and 1 tsp paprika in a bowl with a little bit of water until a thick, homogeneous paste has formed.
- With a spoon add some of the liquid from the casserole to the flour paste until the paste is dissolved in the liquid with no leftover lumps. Then, pour this mixture in the casserole, add some fresh chopped parsley and place the casserole back in the oven (this time leave it uncovered) for additional 15-20 minutes.
Now let’s move on the second version of this rabbit dish.
My mom had the recipe from a cooking show, and she shared it with me.
1 rabbit (5-6 lbs)
3-4 large carrots
1 large onion
4-5 garlic cloves
2 tbsp paprika
1/3 cup of white long grain rice
1 pint mushrooms
4 tbsp butter
1/4 cup white wine
few sprigs of thyme
3-4 slices of bacon
- Chop the onion and place it in a hot pan with some olive oil. Caramelize the onion for several minutes before adding the chopped mushrooms Close the lid of your pan and cook for 2-3 minutes The mushrooms contain a lot of water which will be released, so the ingredients will not burn or stick to the pan.
- Add the rice, a pinch of salt, some pepper, and 1 tsp of paprika. You can add some winter savory if you have it in your pantry. I usually keep a big jar of it because it gives some additional flavor to the rice, especially when it is used as filling.
- Add the white white to the pan.
- Cook the rice in the pan for 3-4 minutes or until most of the liquid has evaporated. Afterwards take it off from the heat, and set aside. This will be the filling for your rabbit.
- Place the whole rabbit in a pot that is ovenproof. Start rubbing the skin with some butter (softened at room temperature),salt, pepper and paprika. Insert the thyme sprigs into the rabbit skin.
- Chop the carrots into large pieces (about 1 inch long)in the pot as well. Place the garlic gloves (in halves)along with the carrots.
- Add about 2 cups of hot water to the pot.
- Cover the pot with foil and place in an oven. Cook at 370 degrees Fahrenheit until the meat is moist and tender, and the carrots have cooked completely (about 2 1/2 hours). You can uncover the
No matter which version you choose to prepare, you are guaranteed the flavor. I like Version 1 a lot because it contains a lot more vegetables.