What goes with a braised rabbit?

I like to serve the braised rabbit with ribbon noodles and vegetables and a light cream sauce. Rabbit legs on ribbon noodles with vegetables and cream.

How do you cook rabbit Jamie Oliver?

Season the rabbit with sea salt and black pepper, then dust with the flour. Drizzle another tablespoon of olive oil into the pan, add the rabbit and cook for 5 to 10 minutes, turning until golden all over – you may need to do this in batches.

How do you cook a frozen rabbit?

It is safe to cook frozen rabbit in the oven or on the range or grill without defrosting it first, although the cooking time may be about 50% longer. Do not cook frozen rabbit in a slow cooker; thaw first. Cut whole rabbits into smaller pieces so heat can penetrate the meat more quickly.

What’s the best recipe for braised rabbit legs?

The Braised Rabbit Legs recipe out of our category Rabbit! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! Skip to main content

How do you cook rabbit legs in a Dutch oven?

Place a large Dutch oven over high heat, and heat oil until shimmering. Sear the rabbit legs until browned on both sides. Transfer to a plate. Reduce the heat to medium-low, add the shallots to the pan, and sauté until tender but not browned, 2 to 3 minutes. Add the cornichons, brine and vinegar, raise heat and bring to a simmer.

How to cook Spanish braised rabbit with garlic?

Nestle the rabbit back into the pot, sprinkle some salt over everything and add the vinegar and bay leaf. Pour in enough water to get about halfway up the sides of the rabbit. Cover the pot and cook slowly for about 2 hours. When the rabbit is tender, add black pepper and mix in the peas. Serve with lots of crusty bread.

What to do with 2 legs of rabbit?

Whisk in butter a piece at a time, and adjust salt and pepper to taste. Return rabbit, cornichons and shallots to the pan until just reheated. Stir in parsley. To serve, place 2 legs on each plate, and top with some shallots, cornichons and sauce. Featured in: A Chef’s Life, With Scars And All .