Other

Rabbit with bacon and quince


Season the rabbit chops with salt and pepper.

Preheat the oven to 180 degrees C.


In a non-stick pot that can be put in the oven later, heat the olive oil.

Cook the rabbit for 2-3 minutes on each side.

Remove and keep warm.

In the same pot add the bacon and cook for 5-7 minutes.

Finely chop the onion, as well as the garlic.


Quince, peel and spine, then cut into cubes.

Add onion, garlic and quince.

Cook for 12-15 minutes, stirring occasionally.

Add thyme, bay leaf, water and wine.

Add the rabbit, cover with a lid and bake for 45-50 minutes.

Remove the pot, add the liquid cream and put it back in the oven for another 15 minutes.

In a bowl, mix the finely chopped parsley leaves with the chilli flakes and lemon juice.

Add this mixture on top when serving.



Steps to prepare

1.) I cut the rabbit meat with bone into smaller pieces, but not too small because it will stay in the pot for longer.

2.) I used a cast iron kettle, so I preheated it for a few minutes over medium heat.

3.) In the preheated pot I added two tablespoons of olive oil and the pieces of rabbit meat that I browned well for a few minutes.

4.) When the rabbit meat took on a golden color, I added the finely chopped onion and the diced capsicum and kept them over medium heat for about ten minutes.

5.) I added the rest of the diced vegetables and the pepper paste over the meat from the cauldron.

6.) After a few minutes I added water about twice the amount of meat in the pot and left it on low heat for two hours.

7.) While the rabbit kettle was boiling I stirred from time to time and half an hour before it was ready I added rosemary, oregano, salt and pepper.

8.) When the meat started to come off the bone, I took the cauldron off the heat and sprinkled a bunch of finely chopped green parsley on top.


Bacon liver with prunes

We wash the livers and clean them of the skins. We put them in milk and leave them for an hour to freeze.

We take the dried plums and put them in a bowl with warm water for easy hydration.

We take the bacon slices and wrap a liver and half a plum in the form of a roll.

We prepare an oven tray with aluminum foil. Preheat the oven to 180ºC. Sprinkle with a little olive oil the liver and the bacon. Put the tray in the oven and bake for 30 minutes. Every 10 minutes we look at the livers and sprinkle them with the juice from the tray that forms, so that it does not dry out.

It can be served with any garnish. We enjoyed them with an endive salad, but they are also very good with pickles! I also put two plums in the tray to leave their aroma in the juice! and the juice left in the tray is used by sprinkling the livers, for flavoring and tenderizing.


Rabbit with bacon and quince - Recipes

Season the rabbit chops with salt and pepper.
Preheat the oven to 180 degrees C.

In a non-stick pot that can be put in the oven later, heat the olive oil.
Cook the rabbit for 2-3 minutes on each side.
Remove and keep warm.
In the same pot add the bacon and cook for 5-7 minutes.

Finely chop the onion, as well as the garlic.

Quince, peel and spine, then cut into cubes.
Add onion, garlic and quince.
Cook for 12-15 minutes, stirring occasionally.
Add thyme, bay leaf, water and wine.
Add the rabbit, cover with a lid and bake for 45-50 minutes.

Remove the pot, add the liquid cream and put it back in the oven for another 15 minutes.

In a bowl, mix the finely chopped parsley leaves with the chilli flakes and lemon juice.


Rabbit with bacon and quince - Recipes

A recipe from The Country of Cuisine
by Alice Ciobanu

I think I told you how much I love the Crock-Pot ?! Surely you know this and you certainly know that I will post here on the blog as many recipes and recipe ideas that you can make with the help of this Crock Pot . The other day I made a delicious one Rabbit with lentils at Crock Pot. I confess that I didn't know what to put in my family's plates at lunch and how sometimes despair and fear create the most comforting state of your mind, in the sense that it puts your wheels on the turn (in my case, I'm talking), that's how it happened with the recipe. to stay. It's simple and you can even prepare it in a normal pan, which you can keep in the oven. the result will be the same!

Ingredients for the Crock Pot lentil rabbit recipe

  • 1/2 rabbit
  • 2 carrots
  • 1 bell pepper
  • 2 gogosari
  • 1 can of boiled lentils and drained of juice
  • 2 cloves of garlic
  • 1 onion
  • 1 tablespoon flour
  • a few tablespoons of oil
  • rosemary
  • ehibahar
  • 2 cardamom berries

How to prepare the rabbit recipe with lentils at Crock Pot

We will prepare the rabbit pieces as follows: cut into suitable pieces (not very small, however). These will be put for a few hours in a mixture of olive oil, rosemary, allspice and a few cardamom berries.

Then we will take out the pieces of meat, we will give them one by one through the white wheat flour and we will lightly brown them in hot oil. Just enough to get a very light golden crust.

We will draw all the vegetables in the pan, because we wanted everything to cook a little faster and because we noticed that the vegetables keep a special taste if they are first lightly hardened in oil and only then cooked. the Crock Pot. Then chop the onion finely and fry it in a few tablespoons of oil until it turns white and soft. Add the sliced ​​carrot, the pepper and the diced donut, the very thinly sliced ​​garlic. As soon as it changes color slightly, pull the pan off the heat.

Put the vegetable mixture in the Crock Pot ceramic bowl and add over the pieces of meat. Half a cup of warm water will suffice. Add some of the above spices and cover the bowl with the special lid. Set to High and time to 2.30.

Half an hour before the time expires, add to the Crock Pot the lentils drained of the juice in which it was preserved.


Baked rabbit with bacon

Baked rabbit with bacon from: rabbit, potatoes, onions, bacon, garlic, fresh thyme, bay leaf, dry white wine, oil, salt, pepper.

Ingredient:

  • 1 rabbit
  • 1 kg of new potatoes
  • 1 large onion
  • 150 g cubes of smoked bacon
  • 3 garlic cloves
  • 1 sprig of fresh thyme
  • 1 bay leaf
  • 100 ml dry white wine
  • 100 ml oil
  • salt
  • pepper

Method of preparation:

Chopped onions and bacon are hardened in a tablespoon of oil. Meanwhile, peel the potatoes and cut them into cubes. Place the hardened onion over the potatoes in an ovenproof dish.

Place the portioned rabbit on top. Sprinkle with the rest of the oil, add the garlic cloves, add the thyme and bay leaf, pour in the wine, sprinkle with salt and pepper and put in the oven for 50 minutes.


Marcel Iorga


Exceptional! Class! It seems to me to be one of the most elegant presentations I see on blogs! And the taste, I'm sure it's very fine! Congratulations, again!

Dear Jeni,
I try to style my photographic presentations!
And I am beginning to strive to arouse your desires by other means!
Anyway, you are very nice that you always appreciate the "quotomlets" I prepare (it's a joke, because I will never post omelets or scrambled eggs .. lol)!
Thanks!
:)

the recipe is exceptional, as is the presentation, by the way! :) I read many recipes for & quotlapin a la creme & quot, but none in the company of such a chutney.cin-cin! :)

@alison:
The French "rabbit" does not have the taste, aroma and flavor of the Romanian "field"!
:))
So it's another recipe! :))


Rabbit steak in white wine

Cut the bacon into cubes and fry it in a pan with 2 tablespoons of olive oil until the fat melts. When the fat has melted, remove the bacon from the pan and set aside.

In the same pan, fry the rabbit meat. When the rabbits are almost ready, take them out and set them aside.

Add to the pan another 2 tablespoons of oil, sliced ​​onion, chopped garlic, oregano, thyme, salt and pepper to taste.

Let it soften over low heat, then add the bacon and rabbit meat.

Pour the wine and let it boil until the alcohol evaporates.

Season if necessary, then pour 3 tablespoons of hot chicken soup. Boil for 40 minutes, until the meat becomes tender, meanwhile if necessary add a little more soup.

When the meat is ready, take it out of the pan and keep it warm.

Put the butter rubbed with flour in the pan, mix well until the butter melts, add a pinch of soup and cook for 5 minutes, until the sauce thickens.

Arrange the rabbit steak in a serving plate, pour the sauce on top and serve hot.


When I first read the title of a confit recipe, it seemed to me that it was a pretentious food, which would last an eternity until it was ready and which needed many, many ingredients. I imagined that it was very complicated and that there was no point in wasting my time with such a recipe. So I gave up on the idea, I didn't even read the whole recipe. Last year I reconsidered my decision and decided to try a rabbit confit recipe. I searched for more recipes and I liked Michael Psilakis' recipe from How to Roast a Lamb: New Greek Classic Cooking (Little, Brown) the most. So I got to work. The more complicated I thought it would be, the easier it is. It's not a meal to make during the week for dinner, but it's not scary either. The truth is that it is not at all complicated to prepare a confit, but it takes a little longer until the final result is on the plate, but it is worth every minute of waiting.

ingredients

  • 200 ml dry or semi-dry white wine
  • enough water to cover the meat
  • 1 sprig of rosemary
  • 2-3 sprigs of thyme
  • 2 juniper berries
  • 3 threads of lemon verbena
  • 2 bay leaves
  • 1 green onion
  • 3 cloves of garlic
  • 4 cloves
  • 15-20 mixed peppercorns
  • 1 star anise
  • 1 cardamom powder
  • 5 sprigs of thyme
  • 2-3 rosemary sprigs
  • ½ teaspoon mustard seeds
  • salt
  • 250 ml of olive oil

Method of preparation

The rabbit meat is sliced, cleaned of skins, washed with cold water and wiped with a paper towel. The meat is placed in a glass bowl or in a ceramic tray.

All the ingredients for the marinade (stain) are mixed and poured directly over the rabbit meat. Top up with water until the meat is completely covered. Cover the bowl or tray with cling film and refrigerate for 10-12 hours.

After marinating long enough, the rabbit meat is removed from the stain and left to drain for a few minutes.

Prepare a cast iron or ceramic pot with a lid.

The oven is heated to 140 o C.

Place the meat in a bowl, grease with a little olive oil, sprinkle salt on top and then put sliced ​​green onions, garlic cut in half, cloves, bay leaves, pepper, anise, thyme, rosemary, cardamom powder and mustard seeds. Add the oil mixture to the bowl, over the meat and ingredients. The oil should cover about 1-1.5 cm of the meat.

Cover the bowl with a lid and place in the oven. Check the contents periodically, do not lower the oil too much (it should not boil too much), possibly lower the temperature in the oven.

The meat is cooked in the oven at low temperature for about 3 hours, until tender.


Sidia Sissoko recipe: Rabbit roll stuffed with goat cheese, arugula and grapes with balsamic vinegar and red wine reduction

Sidia Sissoko returned to MasterChef and cooked a delicious dish. If you want to try it, below is the complete list of ingredients and preparation method.

For the roll

  • rabbit muscle & ndash 1 pc.,
  • goat cheese 50g,
  • smoked bacon or smoked prosciutto - 5 slices,
  • arugula 100g,
  • white table grapes (without seeds) & ndash 50 g,
  • & frac12 celery,
  • suffer,
  • olive oil,
  • mustard grains & ndash or spoon,
  • a clove of garlic,
  • a sprig of rosemary,
  • black pepper.

For the salad

  • baby spinach 50g,
  • cherry tomatoes - 5 pcs.,
  • salt,
  • black pepper,
  • mustard & ndash 1 teaspoon,
  • Apple vinegar,
  • olive oil & ndash 50 ml,

Roll preparation:
The muscle is cut and beaten like a snail.
A bed of bacon is made on a food film over which the muscle is placed.
Spread mustard grains, arugula leaves, goat cheese and grapes.
Season with pepper to taste.
Roll and fix with toothpicks and then fry in olive oil (you can use any kind of oil for frying).
Place in the preheated oven at 200 ° C for 7 minutes.
Remove and cover with aluminum foil to allow the roll to relax.
Celery rings are boiled hot in saffron. Tomatoes are pan-fried in olive oil, garlic and rosemary.

Preparation of the vinaigrette:
Make an emulsion of salt, pepper, mustard, vinegar and oil.

Sauce preparation:
Make a reduction from balsamic vinegar and red wine which is allowed to cool to 35 ° C after which honey is added.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Video: Breaking The Habit Official Music Video - Linkin Park (January 2022).