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Showing: Authentic Paella Valenciana - Slow Roasted Rabbit

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Authentic Paella Valenciana

Submitted by: SPAINBOY

Home Town: Schenectady, New York, USA

Living In: Atlanta, Georgia, USA

I lived in Spain for two years where I was taught the art of making the Paella which originated in Valencia. I haven't found anything on here which is even close to authentic, so I thought I would add this recipe for those who would like to try a taste of Spain.

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Beer Basted Rabbit

Submitted by: LABATTER

Rabbit meat grilled with garlic salt seasoning, basted with beer.

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Braised Rabbit with Mushroom Sauce

Submitted by: Bluemonday

Home Town: Scranton, Pennsylvania, USA

Living In: Pottstown, Pennsylvania, USA

Rabbit is coated with seasoned flour, browned, then baked in mushroom sauce with carrots and potatoes.

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Grilled Garlic Rabbit

Submitted by: Arizona Desert Flower

Home Town: Phoenix, Arizona, USA

Living In: Tempe, Arizona, USA

Light, lean rabbit meat stays juicy and flavorful when marinated and grilled.

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Hasenfeffer (Sour Rabbit Stew)

Submitted by: NXNER

Original German rabbit stew recipe passed down from my great-grandmother who immigrated to US in 1889. This is a lot of work to make but well worth it. It is an acquired taste dish; once hooked, you can't get enough. Serve with fresh mashed potatoes and celery sticks. Use the stock as gravy for mashed potatoes. Always tastes better as leftovers. Hope you enjoy!

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Hasenpfeffer (Rabbit Stew)

Submitted by: Lovesmurfs

Rabbit is braised in a red wine gravy flavored with bacon, shallots, currant jelly, and herbs in this German stew.

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Herb and Beer Braised Rabbit

Submitted by: Leslie Sullivan

Home Town: Estacada, Oregon, USA

Living In: Hood River, Oregon, USA

Wild rabbit is delicious braised in a good beer with chicken stock and herbs.

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Lickin' Good Rabbit

Submitted by: Ken

Fresh rabbit is bathed overnight in a tangy onion marinade, then braised in butter and served with a rich cream sauce.

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Maltese Rabbit Stew

Submitted by: Joely

Home Town: New York, New York, USA

Nutmeg flavors rabbit, potatoes, and carrots in this traditional Maltese dish.

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Marinated Rabbit Stew

Submitted by: Helena Unzueta

Have the skin removed and rabbit opened and drawn. Disjoint as you would a chicken. If the 'wild' flavor is unfavorable, cover with cold water in a saucepan, add green celery tops, 1 onion, 3 whole cloves and 3 whole allspice and cook slowly for 10 minutes. Drain immediately and then proceed with recipe.

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Rabbit Casserole

Submitted by: DOSTANDEN

Living In: Madrid, Madrid, Spain

Rabbit and smoked bacon casserole, flavored with chocolate, vegetables, and potatoes, then garnished with croutons and fresh parsley. The chocolate is optional, but adds a sophisticated twist to the flavors.

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Rabbit Fricassee Cuban-Style

Submitted by: YAELIE24

Home Town: Miami, Florida, USA

This is a family favorite from Cuba. You can substitute any meat you like, but the traditional way is rabbit. Serve with rice and a salad. Enjoy!

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Rabbit Greek Recipe

Submitted by: greekcooklovers.blogspot.com

This simple Greek recipe for rabbit uses allspice, oregano, wine, and lemon juice.

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Rabbit Italian Style

Submitted by: JUNE`

Simply prepared braised rabbit dish with a sweet sherry sauce.

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Rabbit Loin Cigars

Submitted by: Chefbendiaz

Home Town: Pasadena, California, USA

Living In: Baldwin Park, California, USA

Simple and extraordinary describe this recipe starring tender rabbit loin with puff pastry, mushrooms, and asparagus.

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Rabbit Stew with Coconut Cream

Submitted by: YAELIE24

Home Town: Miami, Florida, USA

This is an old recipe that comes from Columbia. My family loves when I cook this. Rabbit meat is very low in fat and can be dry tasting, so it marries well with coconut cream. It is best to cook the rabbit gently till it is falling off the bone. Serve with rice.

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Rabbit with Mustard

Submitted by: Jose Miguel

Rabbit is brushed with mustard, then roasted in white wine with onions.

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Seared Rabbit with Rosemary Potatoes

Submitted by: IMANKAY

Living In: Houston, Texas, USA

I'm Palestinian and my mother would cook this for special guests. A very exotic twist to cooking rabbit with sage, olives, artichokes and served alongside rosemary potatoes.

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