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Before you jump to Braised Rabbit recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
Healthy eating is now much more popular than it used to be and rightfully so. There are a number of diseases related to a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and high blood pressure. Although we’re incessantly being encouraged to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. A lot of people typically believe that healthy diets require a lot of work and will significantly alter how they live and eat. Contrary to that information, people can alter their eating habits for the better by making a couple of simple changes.
These types of changes are possible with all types of foods and can apply to the oils you cook in and the spread you put on bread. For instance, monounsaturated fat like as olive oil can be helpful in offsetting the bad cholesterol in your diet. Olive oil is also a great source of Vitamin E which has numerous benefits and is also terrific for your skin. If you currently consume lots of fresh fruits and leafy greens, you may want to think about where you’re getting them and if it’s the best source. Organic foods are an excellent alternative and will reduce any possible exposure to harmful chemical substances. Searching for a local supplier of fresh fruits and veggies will give you the option of eating foods that still contain most of the nutrients which are typically lost when produce has been kept in storage before it is sold.
As you can see, it is not hard to start making healthy eating a regular part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to braised rabbit recipe. To cook braised rabbit you need 13 ingredients and 17 steps. Here is how you achieve that.
The ingredients needed to make Braised Rabbit:
- You need 3 lb rabbit
- Use 2 tbsp seasoned flour (I added about 1/2 tsp of salt and pepper each)
- Get 2 tbsp EVOO
- Prepare 2 tbsp butter
- Provide 4 oz bacon
- Take 1 onion, roughly chopped
- Provide 3 carrots, sliced
- You need 2 stick celery, trimmed and sliced
- Take 1 1/4 cup chicken stock
- You need 1 1/4 cup dry hard cider (can us stout too), 1/2 pint
- Use 1 bunch fresh parsley leaves, chopped
- Prepare 1 salt, to taste
- You need 1 pepper, to taste
Instructions to make Braised Rabbit:
- Soak the joints in cold salted water for at least two hours.
- Pat pieces dry with paper towels.
- Toss bunny pieces in seasoned flour, while singing little bunny foo-foo and ruefully whispering "I told you so…" to the pieces.
- Preheat the oven to 400°F.
- Heat the oil and butter together in a flame proof dutch oven on a stove burner.
- Shake off (and reserve) any excess flour from the rabbit joints and brown them on all sides; lift out and set aside.
- Drink from your cider collection. (The trick here is that you only use one bottle for the recipe…that leaves five you have to get rid of…imbibe!)
- Add the bacon to the dutch oven and cook to completion, then set aside with the rabbit. Make inappropriate animal jokes when children are not present.
- Add the vegetables to the dutch oven and cook gently until just coloring.
- Add the reserved flour to the veggies to absorb the fats left in the dutch oven.
- Stir over a low heat for 1 minute to cook the flour; seems like a good time to have more cider.
- Add the stock and alcohol, stirring to make a smooth sauce. For an extra challenge, swig while stirring and not spilling from either you bottle or the Dutch oven. High-five yourself upon completion.
- Return the rabbit and bacon to the dutch oven with half the chopped parsley and a light seasoning of salt and pepper.
- Mix gently together while reciting double double toil and trouble, then cover with a lid and put into the preheated oven.
- Cook for 15-20 minutes, then reduce the temperature to 300°F for about 1 1/2 hours, or until the bunny is tender.
- Add the remaining parsley and serve with some rustic sides.
- This was a recipe I found in an Irish cook book; the instructions were modified to my liking.
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