Rabbit Recipes

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Please add your own if you have some. It is a good way to save it being lost.

Rabbit with Mustard

Chef: Andrew McConnell
Head Chef at Circa, at The Prince

You need:
1 rabbit weighing about 1.2 kg
1 onion dice
1 leek dice
1 stick celery dice
1 bunch baby carrots
¼ glass white wine
A few sprigs of thyme
1 bay leaf
1 tbs mustard

Method:
Joint the rabbit into 12 equal size pieces.
Marinate the rabbit, rubbing well with all the ingredients and
Leave for at least 6 hours.
Remove rabbit pieces and dust with a little flour. Gently pan fry-rabbit
pieces in a heavy base or non-stick pan till sightly coloured.
Add the marinade vegetables and liquid. Bring to a simmer and cook until
liquid has reduced then add about 1 cup of water to just barely half cover
the meat. Place a lid on the pan and very gently simmer turning the pieces of rabbit from time to time. You may need to top up the water level occasionally. When the rabbit is fork tender (about 45 Min) remove the rabbit and vegetables to a deep serving platter and keep warm. Strain the rabbit broth into a clean pan and whisk in 1 to 2 tbs of mustard and a few drops of lemon juice. This I find is best done to taste. Bring the sauce to a simmer…. (Do not boil) and strain the mustard sauce over the cooked rabbit.
Sprinkled the platter with a handful of chopped parsley and a bowl of mash on the side.

From: www.abc.net.au/melbourne/stories/s1320100.htm

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Basic paella valenciana


Preparation Time

15 minutes
Cooking Time

60 minutes
Ingredients (serves 4)

* 50g dried lima beans
* 1.25L (5 cups) good-quality chicken stock
* 12 strands saffron
* 60ml (1/4 cup) olive oil
* 4 (about 500g) chicken thighs (with bone)
* 450g wild rabbit pieces or about 4 (400g) chicken lovely legs
* 120g Italian flat beans, topped, tailed, cut into 1.5cm lengths
* 1 brown onion, finely chopped
* 1 x 400g can whole peeled Italian tomatoes, undrained, roughly chopped
* 440g (2 cups) arborio rice (like SunRice brand)
* 2 tsp ground smoked paprika (pimenton) - see note
* 1 tsp sea or table salt

Method

1. Soak lima beans in cold water overnight. Drain, rinse, then drain well again. Assemble all remaining ingredients before beginning to cook.

2. Combine stock and saffron in a medium saucepan. Cover with a tight-fitting lid. Bring to the boil over high heat. Boil, covered, for 10 minutes. Reduce heat to low. Hold at a simmer, covered, while cooking paella in steps 3 and 4. Hot stock is added to ensure faster, even cooking.

3. Place oil in a 24cm (base measurement) non-stick paella pan for 4 people. Alternatively, use a 4cm-deep, non-stick medium-weight frying pan. It should be wide (to allow excess moisture to evaporate), shallow and not too thick (so it doesn't retain too much heat and cooks evenly). The pan should sit on a large hotplate or gas burner for even cooking. If available, a gas wok burner will deliver good, even heat. Heat oil in pan over medium-high heat for 2 minutes. Add chicken and rabbit. Cook, turning occasionally, for 6 minutes or until light golden brown. Transfer to a plate.

4. Cook the Italian beans in a small saucepan of boiling water for 3 minutes. Drain and set aside. Reduce heat under paella pan to low. Add onion and cook, stirring, for 3 minutes or until soft (do not brown). Add tomatoes, rice, paprika, salt and lima beans. Mix well, push any rice around edge of pan into mixture, and pat down. Return chicken, rabbit and juices to pan. Push gently into rice.

5. Add about 3 ladlesful (375ml/1 1/2 cups) of hot stock evenly over the paella. The liquid level will be close to the rim of the pan and cover the surface of the mixture. From this point on, do not stir the paella during cooking. If necessary, occasionally use a spoon to gently move rice that looks drier and a little whiter to the areas of more moisture. Cook over high heat, uncovered, for 5 minutes. Reduce heat to medium and simmer, uncovered, for 25 minutes. Watch the paella closely, as the stock will be absorbed into the rice quite quickly. As the stock is absorbed and the rice begins to look dry, pour about a ladleful (125ml/1/2 cup) gradually and evenly over those areas that look a little dry, particularly around the edge of the pan. Add more stock when necessary. Rotate pan during cooking if paella appears to be cooking unevenly. Taste the rice after about 15 minutes of cooking and every 5 minutes or so from then on to determine when the rice is cooked. Taste from the outside edge, as rice in this area will be cooked last due to the direct heat underneath the centre of the pan. When ready, the rice should be tender yet firm to the bite. The final cooking time and amount of stock added will vary, depending on the absorption capacity of the rice, the heat source (gas or electric) and pan thickness and depth, but as a general guide, the total amount of stock added should be about 1.125L (4 1/2 cups).

6. Push cooked beans gently into the rice. Cook for a further 5 minutes. Paella should now look slightly moist, but not soupy (if it is, the heat is too low). Remove pan from heat, and cover with 2 clean tea towels. Set aside for 10 minutes. During this time, extra moisture will be absorbed by the rice. A light golden crust, known as socarrat and considered the most tasty and desirable part of the paella, should have developed under the rice. With stovetop cooking, the crust will probably form in the centre of the pan, due to the heat concentration in this part of the pan. It should be deep golden, not burnt. It is characteristic for the finished paella to fill the pan, creating a visual feast! Take to the table and serve immediately.

Notes & tips

Note: Ground smoked paprika (pimenton) is produced in Spain. A variety of dried red peppers are ground into a powder that has a wonderful smoky aroma and flavour. Smoked paprika is available from specialty food stores and spice merchants. If unavailable, use mild paprika in its place.

Variations: (based on the basic paella valenciana recipe, this page) Chicken & mussel paella: Replace chicken thighs and rabbit pieces with 8 (about 850g) chicken lovely legs or small skinned drumsticks. Brown chicken as in step 3, and transfer to a plate. Add 1/2 large green capsicum, deseeded, cut into 1cm pieces, with rice and other ingredients in step 4. Push chicken gently into paella mixture. Follow steps 4-5 to cook paella. Add 16 (about 325g) black mussels, scrubbed and debearded, after first 15 minutes of cooking in step 5, and push the seam edges carefully into the rice. Cook for a further 15 minutes. Finish as in step 6. Rabbit & chorizo paella: Replace chicken with 250g chorizo sausage, cut into 1.5cm pieces. Cook the chorizo in the paella pan at the beginning of step 3, turning once, for 3 minutes. Transfer to a plate. In step 4, add 3 tsp chopped fresh rosemary and 90g (1/2 cup) of drained bottled paprika (capsicum) fillets, sliced, with the rice and other ingredients. Add the chorizo with the rabbit pieces. Finish as in steps 5 and 6.
Source

Australian Good Taste - February 2001 , Page 50
Recipe by Anna Phillips

From: www.taste.com.au/recipes/11803/basic+paella+valenciana