One Dish Rabbit Dinner
Pour a bit of olive oil in a large baking dish with a lid. Add rice just enough to cover the bottom of the pan. Add water just to cover the rice by about one inch. Lay cut vegetables- carrots celery onions garlic or your favs on top of the rice and water.
Lay rabbit pieces or if your dish is large enough the entire rabbit on top of the veggies. Season however you like- we use lemon pepper by the bucket full and coarse salt and whatever herbs are handy at the time- normally rosemary. But any thing you like the flavor of is fine. Cover and cook on low heat -about 325 for two hours. The broth from the rabbit will flow down and flavor the rice and it will be so easy to serve a nice meal after you spent that 2 hours NOT in the kitchen. We have varied this approach with many combos- eastern seasoning- mexican style depending on what is in the garden. We have even made it with shredded cabbage. Easy and scrumptious because you retain all the flavor in the closed pot with little effort.
Another easy one is Rabbit Kraut. Lay your seasoned rabbit pieces in the oiled baking dish- cover with thinly sliced onions as many garlic cloves as you can stand to peel and a lot of sauerkraut juice included. Bake slowly and WOW what a great flavor. And cold the next day with spicy mustard mmmmmmm can't beat it.
Come on everyone! I know lots of rabbit cooks- share some great tastes!
B~
Pour a bit of olive oil in a large baking dish with a lid. Add rice just enough to cover the bottom of the pan. Add water just to cover the rice by about one inch. Lay cut vegetables- carrots celery onions garlic or your favs on top of the rice and water.
Lay rabbit pieces or if your dish is large enough the entire rabbit on top of the veggies. Season however you like- we use lemon pepper by the bucket full and coarse salt and whatever herbs are handy at the time- normally rosemary. But any thing you like the flavor of is fine. Cover and cook on low heat -about 325 for two hours. The broth from the rabbit will flow down and flavor the rice and it will be so easy to serve a nice meal after you spent that 2 hours NOT in the kitchen. We have varied this approach with many combos- eastern seasoning- mexican style depending on what is in the garden. We have even made it with shredded cabbage. Easy and scrumptious because you retain all the flavor in the closed pot with little effort.
Another easy one is Rabbit Kraut. Lay your seasoned rabbit pieces in the oiled baking dish- cover with thinly sliced onions as many garlic cloves as you can stand to peel and a lot of sauerkraut juice included. Bake slowly and WOW what a great flavor. And cold the next day with spicy mustard mmmmmmm can't beat it.
Come on everyone! I know lots of rabbit cooks- share some great tastes!
B~
