These rabbit recipes will give you even more of a reason to chase some wintertime cottontails.
Whether you fall in behind a pack of bawling beagles or stalk hedgerows armed with a .22, hunting wintertime rabbits is a lot of fun. These rabbit recipes will help you bring the successful hunt to the dinner table in style.
Watch the video to see if you are up for this culinary (and linguistic) challenge. (Notes below in case you miss something).
In case you couldn’t quite understand everything that was going on there, here’s a written version of these one of these rabbit recipes:
Rabbit Pot de Provence
- 1 Whole Rabbit, about 3 lbs, cut into 6 to 8 pieces and blotted dry
- 2 tablespoons olive oil, plus more as needed
- Salt and freshly ground black pepper
- 1 bulb of fennel, trimmed and cut into strips, fronds reserved
- 1 large onion, cut in half lengthwise and sliced
- 1/2 red bell peppers, seeded and cut into strips
- 1/2 orange bell pepper, seeded and cut into strips
- 1/2 yellow bell pepper, seeded and cut into strips
- 1/2 green bell peppers, seeded and cut into strips
- 2 tablespoons garlic, chopped
- Zest of one orange, in long strips
- 3/4 cup chicken stock
- 1/4 cup anise-flavored liqueur
- 1 can (14 1/2 oz) diced tomatoes, drained
- 1/2 cup imported black olives, pitted
- 2 tablespoons reserved fennel fronds, minced, plus fennel fronds, to garnish
- Preheat oven to 350 degrees F.
- Heat 2 tablespoons oil in a large heavy casserole over medium-high heat until hot but not smoking. Add the rabbit pieces and brown on both sides, about 4 minutes per side, then remove to a platter and season with salt and pepper. Do not crowd the pan. If necessary, sauté rabbit in batches.
- Add the fennel, onion and peppers to the casserole and cook over medium-high heat, stirring often, until the onion is lightly browned, 6 to 8 minutes. Add garlic, cook for 30 seconds, then stir in the orange zest, stock, Pernod and tomatoes. Bring to a boil.
- Return rabbit to the casserole, cover with a tight-fitting lid and transfer to the oven. Cook until the rabbit is almost tender, 35 to 45 minutes. Stir in the olives and minced fennel fronds, season with salt and pepper and cook 10 to 15 minutes longer.
- Prepare Saffron-Scented Couscous: Combine boiling water and saffron in a small saucepan and let stand until saffron is softened. Add stock, olive oil and salt, and bring the liquid just to a boil. Stir in couscous, cover pan, turn off heat and allow to stand for 5 minutes. Stir in the parsley, fluff with a fork and serve.
- Serve each plate with a mound of couscous topped by the rabbit and some sauce, and garnish with small fennel fronds. Serve with couscous.
If you’re feeling extra adventurous, pay close attention to the video and give the slate grilled rabbit with saffron aioli a try.
Whether you use one of these recipes or go with a classic pan fried preparation, rabbit hunting is a great way to go out and collect some off-beat protein.