Please Help Me with a Rabbit Dish

Was it rillettes of rabbit with marinated mushrooms?

I've been googling and that was the only rabbit dish I could find in connection with Balthazar.

Kaneo, the dish is very much Belgian origin. It was often made at festive days, even at the time my grandmothers still lived 50+ years ago. I make it a few times a year. Rabbit is widely available in my country, not wild ones, they are bred. The recipe looks very much like our worldfamous carbonades flamandes which is also a stew made with beer.

Lapin aux pruneaux is made with dried prunes and dark beer. A type dark "Leffe" beer is very much OK. I often use Californian dried prunes.

Start by cutting the rabbit in pieces. Do keep the liver and kidneys, they are delicious!

Sweat onion or shallot and a few cloves of garlic. Take out of the pan.

Sear the rabbit pieces in butter/oil (I do mine in sunflower only) until nicely browned. Add onions etc again and sprinkle with 1-2 not to full tbsp of plain flour, this will thicken the sauce. Stir and let cook for a while until all is covered with flour and gets a little sticky. Now add the beer until covered 3/4. Add some veal fond or simply a little water to barely cover. Peel some carrots and cut in 1 inch long chunks. Cut them in half lenghtwise so they are all more or less equal. Add to the pot. Also add 1 tbsp of Dijon style mustard. Add a good sprig of fresh thyme, 2 bay leaves, s&p. Add 2 handfulls of dried prunes 30 minutes later on in the simmering. All this has to simmer now for at least 90 minutes or until the meat just doesn't fall from the bones.

Mostly served with a humble boiled potato and apple sauce or as I do with caramelized apples.

Enjoy! BTW, do a picture search on Google using this; "konijn met pruimen" (that's the original name of the dish)

Nice recipe, going to try it. Thanks

If you have a cast iron casserole dish you could leave this thing in the oven for 3 hours at 120°C after an initial 30 mins simering on the hob. The meat will maintain texture but be unbelievably tender and same for the veg.

You can make a pretty similar dish with a porc roast gorgeous with dried prunes.

I believe you are talking about a dish called ""Brunswick Stew'' which is a classic . Could be served with dumplings.  Germany makes a dish called Hausenphefer ( ( excuse my spelling of this one))

You need to look around in Spain, they do like "conejo" over there!

Do a Google search on "conejo recetas" and you will see.

Definitely! I love rabbit.

I normally make it with mustard and white wine.

I've eaten it since childhood (grew up slightly north from ChrisBelgium, but with lots of the similar eating habits). It was quite a special dish for us though, although I do remember rushing out to check on my pet rabbit the first time my dad told me we were eating rabbit........

I cook rabbit - but won't eat it.

My husband and family adore it - so I roast it, I braise it, I fricasee it.

I still won't eat it!

There are very few things I WON'T eat, as opposed to things I've tried and don't like (eg durian fruit, sweetbreads and kidneys) but I have never been able to eat Peter Rabbit.  I haven't eaten veal since I was 14 years old (I use thin cuts of pork in place of veal, where appropriate) - ever since I read about how veal calves were raised (at that time, I know it has changed here in the UK and other parts of the world nowadays).

Quote:

Originally Posted by Ishbel 

There are very few things I WON'T eat, as opposed to things I've tried and don't like (eg durian fruit, sweetbreads and kidneys) but I have never been able to eat Peter Rabbit.  I haven't eaten veal since I was 14 years old (I use thin cuts of pork in place of veal, where appropriate) - ever since I read about how veal calves were raised (at that time, I know it has changed here in the UK and other parts of the world nowadays).

Flopsy, Mopsy and Cotton Tale in a red wine and mushroom sauce... come to papa

That's the trouble with you Cornish - no concern about the literary aspects of cookery!

It's the reason why, for over 20 years, I have only bought organic meats via my local butcher, who also makes his own sausages, haggis and meat pies!

Quote:

Originally Posted by Ishbel 

That's the trouble with you Cornish - no concern about the literary aspects of cookery!

Lol, I'm not cornish, I'm french

Well, if you live there, I suspect you are infected by the Celtic Fringe!

We visit at least twice a year - and keep a boat down there,  Lots of wonderful crab, great mackerel, but very few bass!

Quote:

Originally Posted by kaneohegirlinaz 

Does anyone else out there like Rabbit?

Damn the Bugs Bunny, full speed ahead!  (towards the frying pan and stewpot).  Pan fried rabbit can be cooked exactly the way that you might pan fry chicken.  I live in AZ and I would love to find out where I can buy rabbit as I'm no longer able to go up north and hunt them myself.  I unfortunately have become disabled.  Would you be willing to PM my Kaneo and tell me the location of the purveyor that you've found that sells it? My former in-laws used to raise them up in the Ashfork area to sell to the local grocers but alas they have since passed and I haven't been able to find anyone that sells rabbit on a regular basis in years.

Quote:

Originally Posted by Ishbel 

Well, if you live there, I suspect you are infected by the Celtic Fringe!

 

We visit at least twice a year - and keep a boat down there,  Lots of wonderful crab, great mackerel, but very few bass!

Tons of rabbit too, a friend asked me just 2 days ago if I wanted to shoot the ones in his field.

Beautiful hadock here too, another friend of mine works a trauler on the weekends and brought me some back, dipped it in flour, salt, pepper and into the pan with hot oil...delicious.

(PS need a skipper? )

Rabbit braised with Red Wine and Portobellos, served on a bed of  Mustard Greens and accompanied by Basil and Sun Dried Tomato White Beans and Oregano Spoonbread

found an interesting resource for rabbits on twitter http://twitter.com/#!/RabbitRaiser