| Level: | Intermediate |
| Total: | 2 hr 55 min |
| Prep: | 20 min |
| Inactive: | 5 min |
| Cook: | 2 hr 30 min |
| Yield: | 4 to 6 servings |
| Level: | Intermediate |
| Total: | 2 hr 55 min |
| Prep: | 20 min |
| Inactive: | 5 min |
| Cook: | 2 hr 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/2 cup olive oil
- 1 rabbit, cut into 6 to 8 portions
- Salt and freshly ground black pepper
- 15 medium-size mushrooms, quartered or sliced
- 2 shallots, minced
- 1/3 cup all-purpose flour
- Pinch dried thyme
- Pinch dried parsley
- 1 bay leaf
- 1 cup tomato sauce
- 1 cup red burgundy wine
- 1 to 2 cups beef broth
Instructions
- Preheat the oven to 350 degrees F.
- To a large warmed skillet over medium heat, add 1/4 cup of olive oil. Sprinkle the rabbit with salt and pepper, to taste. Add the rabbit to the hot oil and brown on both sides. Remove the rabbit to a medium-size casserole dish.
- In that same skillet, over medium heat, add more olive oil. Add the mushrooms and shallots and saute for about 2 minutes. Transfer the mushroom mixture to the casserole. Sprinkle the flour, thyme, parsley and the bay leaf over the rabbit and stir in the tomato sauce, wine, and the beef broth. You may add a pinch more of salt and pepper if you wish. Cover with foil and put in the oven to bake until the rabbit is tender, stirring every hour, about 2 to 3 hours. Rabbit meat should pull off easily from the bone with a fork. Remove from the oven and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 623 |
| Total Fat | 33 g |
| Saturated Fat | 7 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 57 g |
| Cholesterol | 151 mg |
| Sodium | 1152 mg |
| Serving Size | 1 of 6 servings |
| Calories | 623 |
| Total Fat | 33 g |
| Saturated Fat | 7 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 57 g |
| Cholesterol | 151 mg |
| Sodium | 1152 mg |
Reviews
Amazingly awesome rabbit with a distinctive gravy. Choose good mushrooms, I used crimini because their flavor holds up under cooking. The rabbit is tender and delicious and “not like chicken” but it’s own light flavor you wish you had every week.
I saw this episoide last night Aug 11,2011 and missed the recipe for the Oxtails. Will try making it from the reviews below. FoodNetwork please post the recipe.
Georiga Peach: You first cook the oxtails by themselves, uncovered at 200 degrees for 2 hours. After adding all other ingredients, cover and cook at 350 for three more hours. Good Luck! I’m trying it today, I’ll let everyone know how it turns out. Food Network, if you are reading this; you really need to post the recipe! Doing it from memory could be dangerous.
I was disappointed with this Hunter’s Rabbit recipe. The rabbit itself was very bland and didn’t absorb any of the sauce flavor even though I had it in the oven for 3 hours. I think it was most likely a mild flavored rabbit suited to the American palate. Being from Europe, where we expect our game meat to be strong flavored, I have been disappointed in the past when cooking pheasant for example. That too was very bland. I gave up cooking pheasant and now I am going to give up cooking rabbit. What a shame.
Oxtail stew is a must try. I make oxtail soup by simmering oxtail for several hours, then add diced tomatos, garlic, onions, carrots, celery, parsley, bay leaves, and of course salt and pepper and potatoes untill all are done. Wonderful, rich tasting winter soup. You can skim and use the water broth or drain and use beef broth.
I taped the show and here is what I have writen down;
Place ox tails in a pan uncovered for two hours at ? degrees.
Next; no amounts give so you have to guesstmate
sprinkle with flour
add wine
carrots,celery and onions
chopped garlic
crushed red peppers
thyme
parley bay leaves
beef broth
stir, cover tightly and bake at 350 for 3 or 4 hours
Place ox tails in a pan uncovered for two hours at ? degrees.
Next; no amounts give so you have to guesstmate
sprinkle with flour
add wine
carrots,celery and onions
chopped garlic
crushed red peppers
thyme
parley bay leaves
beef broth
stir, cover tightly and bake at 350 for 3 or 4 hours
I was dying for the oxtail stew receipe. I didn’t write down because I thought it would be up here. Thank you, Paul for making notes so at least now I have an idea what to do.
Hello Georgia Peach,
The ox tail recipe was somewhat similar, put the oxtails in the oven at 350 all by their lonesome selves for 2 hours, not sure about salt and pepper, but I think I will be adding it. pull them out and add flour, it looked like a 1/2 cup, he then added beef broth 4-5 cups approx. he added in a ton of mirepoix( 3 or 4 cups perhaps more) and 3 bay leaves, shallots I think, and then he covered it all with aluminum foil and put it back in for 3 more hours. It looked awesome.
The ox tail recipe was somewhat similar, put the oxtails in the oven at 350 all by their lonesome selves for 2 hours, not sure about salt and pepper, but I think I will be adding it. pull them out and add flour, it looked like a 1/2 cup, he then added beef broth 4-5 cups approx. he added in a ton of mirepoix( 3 or 4 cups perhaps more) and 3 bay leaves, shallots I think, and then he covered it all with aluminum foil and put it back in for 3 more hours. It looked awesome.
I saw part of this episode on television. I was in and out of sleep. This looked sooo good but the recipe I wanted was the one for the ox tails. I want to try that so badly. The only way I cook ox tails is in my pressure cooker. I would love to fix them another way. When I saw this show by the time I got it together it was gone. If anyone out there have the ox tail recipe please share. I think it was simuliar to the rabbit recipe. Thanks
Sweet_ga_peach in Kingsland
Sweet_ga_peach in Kingsland