RABBIT MEAT RECIPES FOR CHEF

1. KUDANG FRIED RABBIT
INGREDIENTS
















Rabbit jointed into shoulder, legs, and saddle cut in half
Rabbit stock 200mls
Garlic bulb cut in half
One onion cut in half
2 bay leaves
Rosemary sprigs
Olive oil
3 large free range eggs
Butter milk
Flour
Bread crumbs
Finely crate fresh parmesan cheese
Fresh thymes
Black pepper
Salt
One lemon
COOKING INSTRUCTIONS:
1. Put the rabbit pieces along with a bunch of garlic, onion, some rosemary
twigs, 2 bay leaves, about a glass rabbit stock/water, some olive oil, and
salt and pepper into a pan.
2. Covers the pan and brings everything to a boil.
3. Simmer the rabbit for an hour and half or hour and a quarter. Just until the
meat is tender when you pinch it but the meat doesn’t come off the bone.
4. When it’s done, typically lets the rabbit cool.
5. Throws the pieces into a bowl of flour (along with the cooked garlic) and
then transfers them into a tray of beaten eggs mixed with butter milk then
Places the pieces last in a bowl of bread crumbs, (panko). Adds some
thyme and parmesan cheese to the bread crumbs, and coats the rabbit
pieces with it.
6. In a pot of oil heated up, the way to test to see if your oil is ready for some
deep frying is to drop a small peeled potato inside and when it turns
golden brown, then your oil is ready. (The old trick for Chinese chefs is to

2. stick in a pair of wooden chopsticks and if little bubbles float up from the
tips of the sticks, then that’s when the oil is ready.). Plops in the rabbit
pieces and starts frying. When the rabbit is nearly done frying, throws in a
few twigs of rosemary into the oil to add more infused flavors.
7. Serve hot with Veggies, Rice, Salad or homemade chips
Fancy Kudang fried rabbit and its perfect pub food if you owned a pub. Sprinkles it with
sea salt, squeezes fresh lemon on the rabbit before eating.
RABBIT NUGGETS
INGREDIENT














1 young cottontail rabbit, cut into serving pieces
2 cups buttermilk
1 medium-size onion, finely sliced/onion powder
3 garlic cloves, diced/garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried tarragon; or 1 teaspoon each of your three favorite herbs
1 teaspoon smoked paprika
1 tablespoon cayenne
2 cups all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper
2 to 3 cups grape seed or vegetable oil
COOKING INSTRUCTIONS:
1. Soak the rabbit overnight in the buttermilk, along with the onion, garlic, herbs, paprika,
and 1 teaspoon of the cayenne.

3. 2. Drain in a colander, leaving some herbs on the rabbit. In a large resealable plastic bag
or in a large bowl, mix the flour with the garlic and onion powder and remaining 2
teaspoons of cayenne, as well as a pinch of salt and pepper. Meanwhile, heat the oil in a
large, heavy-bottomed skillet over medium-high heat until a pinch of flour starts to sizzle
when dropped in the hot oil, but not as hot as for the oil to be smoking.
3. Place the rabbit pieces in the bag with the flour mixture and shake until thoroughly
coated. Do this in small batches, dredging just enough rabbit to fit in the pan at one time.
4. Add the rabbit to the skillet and fry on one side for about 10 minutes, until golden
brown, then use tongs to turn the pieces over and fry for another 10 minutes, again until
golden brown. Be careful to keep the oil hot enough to fry the rabbit, but not so that it
burns.
5. Remove the rabbit from the skillet and place it on a wire rack over paper towels.
Season immediately with salt and pepper to taste, to help preserve the crispiness for the
table. This is good served immediately or also good cold for lunch the next day.
Serve hot with Veggies, Rice, Salad or homemade chips
KENTUCKY FRIED RABBIT
INGREDIENTS














2 rabbits
2 egg yolks, beaten
3 cups milk
1 1/4 cups flour
1 tsp fresh rosemary
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried tarragon; or 1 teaspoon each of your three favorite herbs
1 teaspoon smoked paprika
1 teaspoon of curry
1 tablespoon cayenne
1 tsp salt
1/2 cup cooking oil
Tablespoon of onion powder

4. 






Teaspoon of black pepper
Teaspoon of garlic powder
Marinade:
1 lemon
1 tbsp olive oil
2 cloves garlic, minced
1 tsp fresh rosemary or 1/2 tsp dried
1/4 tsp ground black pepper
COOKING INSTRUCTIONS:
1. Debone rabbits, cut it into bite pieces and place in marinade of butter milk,
onion, garlic, black pepper, lemon, rosemary, olive oil overnight or for
several hours in refrigerator.
2. Add tarragon, paprika, cayenne, oregano, thyme, curry to flour and mix.
seasoned flour with crushed fresh rosemary, salt and pepper
3. Combine egg yolks and 1 cup milk.
4. Gradually add the flour with mixed seasoning to egg milk mixture, and
beat until a batter is formed. Dipped the rabbit pieces into the batter and
cover the pieces with the batter.
5. Dip the battered rabbit into the hot oil and fry until golden brown (about
15 minutes). Reduce heat and continue cooking for 30 minutes, turning
frequently.
6.
Cut into bite-size pieces and serve with your favorite sauce (barbecue or
Remoulade are nice).
7. Serve hot with Veggies, Rice, Salad or homemade chips
Note: You may substitute milk with buttermilk and flour with breadcrumbs, if you like.
Serve as entree with country gravy or as appetizer bites with Remoulade or barbecue
sauce on the side.

5. RABBIT PATE
INGREDIENTS











2 rabbits deboned and minced with liver and kidney
Veal of equal portion
Onion/shallot
Pepper
3 eggs
Garlic
Thyme
Rosemary
Celery/spring onion
Salt
Mushroom (optional)
COOKING INSTRUCTIONS:
1. Debone two rabbits and minced the meat with liver and kidney
2. Minced equal portion of veal, mutton, lamb, beef, venison or chevon with its fat.
3. Mixed the two minced meats.
4. Combine onion/shallot, garlic, celery/spring onion, mushroom and coarsely blend
or sautéed in butter until translucent.
5. Add the blend vegetables, one egg, salt, black pepper and some herbs to the
minced meat and mixed.
6. Lined ceramic bowl with rabbit loin and pour in the mixture.
7. Place it in pre-heated oven at of 150 degree Celsius for 2 hours
8. Allow it to cool and cut it into slices. Store the remaining in a fridge.

6. RABBIT TERRINE
INGREDIENTS

175g pistachios

2 farmed rabbits (see note)

250g beef belly fat, cut into 1cm dice

250g veal loin, cut into 1cm dice

50g lard

25g salted butter

1 brown onion, finely diced

1 clove garlic, finely chopped

2 teaspoon sea salt

1 teaspoon freshly ground black pepper

5 sprigs of thyme leaves

5 bay leaves

12 (about 500g) beef/veal slices
COOKING INSTRUCTIONS
1. Soak pistachios in 500ml of Luke warm water for 1 hour. Peel and remove
as much of the skins as possible. Drain and set aside.
2. Bone the rabbit, cut the leg meat into small 1cm dice, reserve the loins
(you should have 4 loins from 2 rabbits) and set aside.
3. Put beef belly fat, veal loin and only half of the leg meat into a bowl of a
food processor and process into course mince. Transfer mince into a
mixing bowl, add remaining leg meat, lard and pistachio, use your hand
and massage the mixture until well combined then set aside.
4. Melt butter in a frying pan over low-medium heat, sautéed onion and
garlic for 5 minutes or until the onion is soft and translucent. Let it cook

7. for 5 minutes, then add to the meat mixture with salt, pepper and thyme
leaves and mix well.
5. Preheat the oven to 150C. Grease terrine mould or loaf pan (31cm x
12.5cm) with extra lard and line with baking paper. Arrange bay,
spinach/mint leaves at the base of the mould, then line with veal/rabbit
tender loin by overlapping each slightly, leaving enough hanging over the
edge to fold over the top later.
6. Spoon one-third of the mixture into the mould, press down firmly to fill all
the corners, place two loins on top of the mince. Repeat with another onethird of mince, loins then cover with remaining mince. From one end, fold
beef/veal over to enclose the terrine.
7. Cover mould with 2 layers of aluminum foils and place in a deep baking
dish half filled with hot water. Transfer to oven and cook for 1 hour 30
minutes to 2 hours. Checking after 1 hour 30 minutes by inserting
thermometer into the center of terrine and should read 65C.
8. Remove terrine from oven and let cool for 1 hour. Place on a tray then
weight it down with heavy objects and transfer to refrigerator, let it set
overnight.
9. To serve, dip terrine mould in hot water for few minutes, remove foil and
invert terrine onto a serving board. Slice, and serve with gherkins and
toasted artisan bread.
10. chill in fridge and cut into slices and serve

8. RABBIT BURGER
INGREDIENTS











4 burger buns (preferably whole meal)
500g Rabbit mince
2 eggs
200g bread crumbs
Fennel seeds
1 medium onion
Salt & pepper to taste
5 thin slices pancetta
1 beef tomato
Pea shoots or other salad leaves
Beetroot Aioli (recipe below)
COOKING INSTRUCTIONS:
1. Chop the onion finely and combine with minced rabbit, eggs and fennel seeds in
bowl.
2. Slowly add breadcrumbs until mixture feels dry.
3. Rolled it into a thin film and divide mixture into 5 equal patties.
4. Heat a grill pan and cook patties for approximately 15mins on each side, until
cooked through.
5. In the mean time, split the bun and place a small bunch of pea shoots on each bun.
Layer with a tomato cabbage/lettuce and a spoon full of Beetroot Aioli.
6. Place the rabbit burger and top with a slice of pancetta. Garnish with ketchup and
mayonnaise

9. RABBIT CANELLONI
INGREDIENTS:











2 pieces rabbit hind legs
All purpose flour
¼ cup clarified duck fat (canola oil if not available)
2 cups mirepoix small dice (onion, carrot, celery)
1.5 qt rabbit stock
1 sprig fresh thyme
1 tsp cracked black pepper corns
1 fresh bay leave
Pasta
All purpose flour
Yeast
COOKING INSTRUCTIONS:
1. Season and flour rabbit legs, gently brown in duck fat until golden brown on all
sides,
2. Remove rabbit and add vegetables, sweat until tender.
3. Return rabbit legs, add thyme, bay leaves, pepper and stock.
4. Salt to taste and bring to a boil and simmer for 2-3hrs or cover with tin foil and
cook in an oven at 320 degrees Fahrenheit for two and half hours. Meat will not
fall off the bone when completely cooked.
5. Remove legs, pick meat and reserve. Strain stock and reduce until just slight
thicken consistency.
6. Mixed the shredded rabbit meat with sweated onion, carrot and celery with
mushroom and set aside.
7. Spread paste into thin layer and Place the mixed vegetable and rabbit onto the thin
paste and rolled.
8. Make rolls of paste with meat by Trimming the edges off extra past
9. Blanched in boiling water for 5mins and set aside
10. Dredge dunk and into flour, egg and milk mixture and finally bread crumbs
11. Deep fry in hot oil until brown
12. Cool in towel paper on a rack and its ready to eat

10. RABBIT SAUSAGES
INGREDIENTS

1 ready-to-cook rabbit, about 2 1/2 pounds cleaned weight

1 1/2 pounds partly fat boneless shoulder of veal or beef

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/8 teaspoon freshly grated nutmeg

1/8 teaspoon cayenne pepper

Salt to taste, if desired

Freshly ground pepper to taste

3 ounces pineapple sage (or any sage) chiffonade

1 honey crisp apple, diced, skin on

1 teaspoon mace, ground or powdered

4 clove garlic, minced with salt to make a paste

Salt

3/4 cup heavy cream
COOKING INSTRCTIONS:
1. It is best to prepare these sausages at least one day in advance and refrigerate until
ready to cook.
2. Cut the meat from the rabbit bones and cut away and discard any membranes or
fibers. Cut the meat into 1-inch cubes. There should be about 1 3/4 pounds of
meat. Put the meat into a mixing bowl.
3. Cut the veal into 1-inch cubes. Add the veal to the rabbit meat. Add the remaining
ingredients except the cream and mix well.

11. 4. Using a meat grinder grind all ingredients though the small setting once.
5. Divide in half, and grind one half. Add back to reserved half and season with salt
and pepper.
6. Fry a piece to taste.
7. If using a sausage stuffer put half the mixture into the container of a food
processor and blend slightly finer than hamburger meat, gradually adding half the
cream. Repeat with the remaining meat mixture and cream and combine the two
batches. Blend well with the fingers.
8. Follow the manufacturer's instructions for filling the sausage casings. If using a
meat grinder and stuffer, follow the manufacturer's instructions for stuffing the
casings. When the filling has been added, pinch off the casings and tie each end.
Tie a piece of string at 5- or 6-inch intervals. There should be 11 or 12 sausages.
Wrap the sausages in clear plastic wrap and refrigerate overnight.
9. When ready to cook, cut off as many lengths as desired. Prick each sausage all
over, forming pin-sized holes. Grill or broil the sausages, turning as necessary,
about 15 minutes or until done. Or preheat the oven to 375 degrees. Place the
sausages in a skillet and add 1/8 inch water. Bring the water to a boil and place
the skillet in the oven. Bake 15 to 20 minutes, turning occasionally, until the
sausages are done.
10. If you do not have a sausage stuffer, wrap the sausage in plastic wrap and tie the
ends. Be sure to roll this tight with no air pockets in the meat.
11. Then poach in water (starting in the water at a tepid temperature).
12. Cook until the interior temperature of the sausage is 145 degrees Fahrenheit.

12. 13. Cool in the refrigerator.
CHINESE STEAM RABBIT BUNS
INGREDIENTS:







200 gm plain flour
2 tsp caster sugar
1 tsp vegetable oil
½ tsp instant dry yeast
1/3 cup water
1/3 cup, warm milk (should be under 40C)
a pinch salt
Fillings:






130 gm Taiwanese cabbage (or other vegetables you like), shredded
170 gm rabbit mince
1/2 small cabbage
1 spring onion or green onion, diced fine
1 teaspoon sesame oil
Seasonings:







1 Tbsp light soy sauce
½ tsp freshly grated ginger
½ tsp sugar
½ tsp chicken powder
½ tsp salt
3 Tbsp water
pepper, to taste
COOKING INSTRUCTIONS:

13. 1. Mix minced rabbit with seasonings well. Chill in fridge for about 15 to 20
minutes. Combine rabbit with cabbage, spring onion and sesame oil and stir fry.
Set aside.
2. Use a measure cup or a bowl, pour in warm milk. Add ½ teaspoon of honey/sugar
and yeast. Rest for about 5 to 10, until bubbles arise.
3. Combine flour, 1½ teaspoon of honey/sugar, water, and oil and yeast mixture,
knead into smooth dough.
4. Place the dough in a bowl, covered with a cling film. Let rest for 15 to 20
minutes.
5. Punch down dough, and spread out on a floured board. Sprinkle baking powder
evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place
the piece you are not working with in a covered bowl. Divide each half into 12
parts. Shape each part into a ball with smooth surface up. Put each ball on a wax
paper square. Let stand covered until double, about 30 minutes.
6. Transfer the dough onto a clean surface. Cut into 10 equal portions. Shape each in
round balls, and then roll into a disc with a rolling pin, with edges thinner than the
middle. Wrap a spoonful filling inside, pinch seam tightly. Place on a piece of
baking paper. Repeat this step with the rest of the dough. Transfer to a
steamer/wok, covered, let rest for about 15 to 20 minutes.
7. Add cold water into steamer/wok. Bring water to a boil in wok, and reduce heat to
medium, ; the water should still be boiling. Place steam-plate on a small wire rack
in the middle of the wok. Transfer as many buns on wax paper as will
comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2
inches space should be left between steam-plate and the wok. Cover wok with lid.
Steam buns over boiling water for 15 minutes. Steam buns over medium-high
heat. When steam is vigorously releasing, continue to steam for 12 minutes. Turn
off the heat, let rest for 10 to 15 minutes.
8. REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun
surface and produce yellowish "blisters" on bun surfaces. Continue steaming
batches of buns until all are cooked.
9. Serve hot.
RABBIT SCOTCH EGG
INGREDIENTS







10 medium eggs
450g good-quality sausages, skins removed
275g/10oz rabbit sausage meat/minced rabbit meat
½ tsp smoked paprika
1 tsp fresh thyme leaves
1 tbsp chopped fresh parsley
1 spring onion, very finely chopped

14. 






2 tsp. corn flour
45g French’s mustard
Salt and black pepper
Plain flour
50g whole milk
125g breadcrumbs (If you use coarse breadcrumbs, blitz them in a food processor
for approximately 5 seconds to create a coarse powder so the crumbs don’t absorb
too much fat during frying.)
Groundnut oil, for deep-frying
COOKING INSTRUCTIONS:
1. Preheat the oven to 190ºC/gas mark 5. Put 8 of the eggs into a pan in which
they fit in a single layer. Add enough cold water to cover the eggs by 3cm and
cover with a lid then place the pan over a high heat.
2. Once the water comes to a boil, remove the pan from the heat and allow it to
stand for 3 minutes. In the meantime, fill a bowl with ice and cold water and
after the 3 minutes, transfer the eggs to the iced water. Leave to cool for 10–
15 minutes.
3. Place the sausage meat in a food processor with the smoked paprika, corn
flour, mustard, and a splash of cold water. Season with salt and freshly ground
black pepper and blitz together. Divide into eight balls, approximately 55g per
portion. Mix the sausage meat with the thyme, parsley and spring onion in a
bowl and season well with salt and freshly ground black pepper (Simon
recommends being generous with the freshly ground black pepper).
4. Once the eggs are cool enough to handle, carefully peel off the shells using a
teaspoon.
5. Flatten each portion of sausage meat between two sheets of cling film into a
circle, and then remove the top layer of cling film. Place an egg in the centre
of each sausage meat circle. Wrap the sausage meat around the egg, by
bringing all of the edges together and twist the top of the cling film. Press the
edges to seal but don’t press too hard. Place in the fridge for 20 minutes.
6. In the meantime, put some plain flour into a small bowl and season it with salt
and freshly ground black pepper. Beat the remaining eggs in a second small
bowl and stir in the milk. Put the breadcrumbs into a third bowl. Roll each
coated egg in the flour, gently tapping off any excess, and then dip it in the
beaten egg. Finally, roll it in the breadcrumbs, making sure that all sides are
coated. Place the eggs in the fridge for 15 minutes.
7. Heat a deep fat fryer to 190ºC or place a deep saucepan of oil over a high heat
until it reaches this temperature.

15. 8. Fry the Scotch eggs two at a time for 2 minutes until golden brown. Remove
from the oil with a slotted spoon and place on a cooling rack over a baking
tray. When all the eggs have been fried, place the tray in the oven for an
additional 10 minutes. Serve immediately while the yolks are still runny.
RABBIT ROULADE/RABBIT BALLOTINE
INGREDIENTS














1-3lbs spring rabbit (FRESH)
¼ cup small diced mirepoix (2pt onion, 1pt carrot, 1pt celery)
1 Tbl picked thyme leaves
2 Tbl chlorophyll (see below)
3 Tbl Fine herbs chopped (tarragon, chervil, parsley, and chive)
A pinch of fine sea salt
A pinch of freshly toasted and ground white pepper
10 oz basic mousseline (see below)
Debone rabbit/ground rabbit
Cream
Egg
Garlic Onion/shallot
Salt
Pepper
COOKING INSTRUCTIONS:
1. Using a flexible boning knife remove fore legs and hind legs from carcass, then
score down each side of the spine to remove the loins; leave belly attached.
2. Fore legs are to be de-boned for mousseline.( rabbit meat, onion, garlic, egg, salt,
pepper and cream)
3. Hind legs are to be left on the bone for braising.
4. Deboned the whole rabbit.
5. Sweat vegetables in butter, then drain residual fat and chill.

16. 6. Place deboned rabbit on cutting board interior of the rabbit facing up, pound belly
with a meat mallet.
7. Mix six ounces of basic mousseline with cooked vegetables, thyme leaves, salt
and pepper (Test flavor by poaching a small quantity in plastic beggar’s purse
made from plastic wrap).
8. Season meat.
9. Using a disposable pastry bag pipe two and a half ounces of mix on to the rabbit
filling the inside its body and roll trimming any excess belly meat away.
10. Mix remainder of mousseline with chlorophyll (extract of sheaved boiled ground
parsley), the robot coup (food processor) will ensure even mixing, Add fresh
chopped herbs and season to taste.
11. Spread a large piece (18x20) plastic wrap on a stainless steel table (a drop of
water will help it stick) using an offset spatula spread the herb mousseline an 1/16
to1/8 of an inch thick, as long as the rabbit and as deep as needed to full encase
roulade
12. Place stuffed rabbit on herb mousseline and use plastic wrap/cling film to roll.
13. Then cryovac (vacuum seal) in freezer bag or rapped in aluminum foil.
14. Sousvide for 2.25 hours at 55-65 degrees Celsius or poach it for 60-120min at 8590 degrees Celsius and then chill in ice water until ready for service.
15. To heat, place in a small pot of water, slowly increase heat for twenty minutes till
simmering, then remove from bag and slice.
RABBIT PIZZA
INGREDIENTS









Rabbit pieces
Mushroom
Onion/shallot
Garlic
Bell Pepper
Black pepper
Salt
Rabbit stock
oil
Pizza crust
 2½ cups all-purpose flour
 2¼ tablespoon of dry Yeast
 1 teaspoon Salt
 1 tablespoon of Sugar/honey
 1 tablespoon of extra virgin/olive oil
 1 cup of warm water

17. Pizza sauce
2 tablespoons olive oil
1 tablespoon butter
1/2 cup onion, chopped
1/4 cup celery, chopped
1 garlic clove, minced
Fresh tomato fruits
1 (6 ounce) can tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
1 small bay leaf
1 teaspoon fennel seed
6 fluid ounces warm water (110 degrees F/45 degrees C)
3 tablespoons grated Parmesan cheese
2 tablespoons honey
1 teaspoon anchovy paste (optional)
3/4 teaspoon onion powder
1/4 teaspoon dried marjoram
1/8 teaspoon cayenne pepper
1/8 teaspoon dried red pepper flakes
COOKING INSTRUCTIONS:
1. Cook rabbit in slow cooker with garlic, onion, and salt and pepper in rabbit stock
until meat falls away from the bone pull meat off bone and tear into small pieces.
2. Put tablespoon of honey, teaspoon of salt and tablespoon of yeast in a bowl add
warm water and mixed.
3. Add all purposed flour to the mixture, add some olive oil and mixed to form
dough. Put some olive oil in a bowl, place in the dough then cover the dough and
keep in warm place to double in size
4. Knead the dough until its elastic and spread into a thin disc
5. Sauté onion, garlic and bell pepper in oil and set aside
6. In a large skillet, melt butter with the oil. Add the onion, celery and garlic and
sauté’ until soft and transparent.
7. Add tomato sauce and tomato paste and stir until smooth.
8. Add remaining ingredients and bring to slow simmer.
9. Simmer for 30-60 minutes (or not at all depending on your taste and time frame).
10. Remove the bay leaf
11. In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey,
anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper,
cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps
of cheese.
12. Sauce should sit for 30 minutes to blend flavors mixed the two sauce; spread over
pizza dough and prepare pizza as desired.

18. 13. Prepare pizza sauce consisting of tomato paste, salt, pepper, sugar, onion powder
and garlic powder and mixed.
14. Mix 2/3 pizza sauce and 1/3 BBQ sauce spread on pizza crust add spices, BBQ
rabbit, mushroom, saluted onion, and cheese bake according to crust directions.
BRAISED RABBIT LEGS
INGREDIENTS:








2 pieces rabbit hind legs
All purpose flour
¼ cup clarified duck fat (canola oil if not available)
2 cups mirepoix small dice (onion, carrot, celery)
1.5 qt rabbit stock (see below)
1 sprig fresh thyme
1 tsp cracked black pepper corns
1 fresh bay leave
COOKING INSTRUCTION:
1. Season and flour rabbit legs.
2. Gently brown in duck fat until golden brown on all sides.
3. Remove rabbit and add vegetables, sweat until tender.
4. Return rabbit legs, add thyme pepper and stock.
5. Cover in tin foil and cook at 320 degrees Fahrenheit for two and a half hours.
6. Meat will not fall off the bone when completely cooked.
7. Remove legs, pick meat and reserve.
8. Strain stock and reduce until just thickened consistency.

19. RABBIT STOCK
INGREDIENTS












¼ cup clarified duck fat (sub canola oil if unavailable)
2 small garlic cloves crushed
1 sprig fresh thyme
1 rabbit carcass (about 1 1⁄2 lbs.), cut into large pieces
2 small carrots, trimmed, peeled, and chopped
1 rib celery, chopped
1 small onion, peeled and chopped
3 sprigs fresh parsley
1 fresh bay leaf
Salt
Garlic clove
PEPPER
COOKING INSTRUCTIONS:
1. Chop bones into small pieces with meat cleaver, slowly brown in sautoir
(large sauté pan with sides at 90 degree angle) turning frequently to
ensure even caramelization.
2. Add mirepoix and garlic, sweat till tender.
3. Add 7 cups of water and herbs and bring to a boil
4. gently simmer for 2-3 hour, skimming and discarding foam and
impurities that floats to the surface
5. Strain through fine chinois over a large bowl.
6. Season to taste with salt. Set the bowl or pot of stock over an ice bath to
let cool, uncovered. Cover and refrigerate. Skim any congealed fat from
surface when ready to use.
7. The next day, remove the layer of fat from the top (if necessary) and then
boil to reduce the stock's volume by half. Store in individual containers
and freeze. Use in soups and sauces instead of chicken stock.
Mousseline forcemeat
Although individual recipes will differ, the formula shown below for mousseline
forcemeat works as an excellent starting point. The amount of cream indicated will
produce a good texture for terrines and other forcemeat items that will be sliced. If the
mousseline will be used to prepare a timbale or other similar applications, the quantity of
cream can be increased by nearly double the amount indicated below:

20. Meat or fish—1 lb / 454 g
Salt—1 tsp / 3 g
Egg (or egg white)—1 large
Cream—8 fl oz / 240 mL
When preparing mousseline forcemeat, you may simply dice the main ingredients and
proceed to grind them in the food processor, or you may wish to grind the main
ingredient through a coarse or medium plate before processing it with an egg white.
When using shellfish, it is important to keep in mind that some types of shellfish, such as
lobster and wet pack sea scallops, retain more moisture than others and therefore require
less cream than the standard ratio indicates.
Process the meat and salt just long enough to develop a paste with an even texture. Add
the egg white, followed by the cream.
In order to blend the mousseline properly, it is important to scrape down the bowl.
Continue processing only until the forcemeat is smooth and homogenous, generally
around thirty seconds.
Optional: For a very light mousseline, you may prefer to work the cream in by hand. This
is more time-consuming and exacting than using a food processor, but the results are
worth the extra effort. Both the base mixture and the cream must be very cold in order to
add the cream in higher proportions than those suggested in the basic formula above.
Work over an ice bath for the best results.
Fine forcemeats may be passed through a drum sieve (tamis) to be sure that a very
delicate texture is achieved. Be sure that the forcemeat is very cold as you work, and
work in small batches to prevent the forcemeat from heating up as you work.
Mousseline forcemeats are often featured as appetizers, fillings, or stuffings, or to coat or
wrap poached fish or poultry suprêmes. Another interesting way to use this forcemeat is
to layer mousselines with different colors to create a special effect in a terrine.
Mousseline of Rabbit, Fish or Chicken
INGREDIENTS
 1 lb Rabbit, smoked or fresh fish or chicken breast fillets—
boned and skinned
 3 each shallots—chopped

21. 



Garlic glove
1/2 tsp salt and white pepper
3 each whites egg
2 cups cream heavy
1. Ingredients should be kept cold at all times. Pick out any tiny bits of skin or bone
and rough chop.
2.
Running a Cuisinart at medium speed, purée the shallots.
3. Add the rabbit and pulse-blend it until well chopped. Scrape the bowl at least
twice to get an even smooth mixture.
4. Add the salt and pepper, egg whites, and with the motor running, add 1/2 the
heavy cream (1 cup) slowly.
5. Scrape down. Add the second half of the cream (1 cup) in a steady stream.
6. Scrape down. At this point the mixture should be perfectly smooth and stiff, and
hold its shape well if bagged.
7. Cover it with saran, set it over a bowl of ice in refrigerator for an hour to chill
well. It is then ready to use.
8. You may add diced fish, shellfish, mushroom, etc. to the mix if it is to be used in
a terrine. A 1 lb (raw fish) batch will need an 8 cup ring, Butter it well, and spoon
in the mousse. It can be layered with other ingredients, such as poached
asparagus. Fill the mold 3/4 and cover the top with buttered brown paper. Set it in
a pan of boiling water, at least halfway up the mold. Bake 375 F 25 min till a
knife comes out clean. Let set 5-10 min and unmold on the serving plate.
9. Sauce and serve ASAP, as this mousse is light and delicate.
10. You may use it directly as fillings/stuffings or quenelles.
11. This recipe works equally well with fish or breast of chicken or other white meats
for filling and stuffing into ballotine, roulade, relleno etc.
RABBIT SOUP
INGREDIENTS





Put 1 – 1 ½ cups beans (several types if you have them) to soak the night before.
For broth:
Rib sections of 3 rabbits
Coarse parts of celery, carrots, broccoli etc.
Onions 2-3

22. 

Liquid – half apple juice, half water
Black peppercorns, whole allspice, dried hot red pepper, salt, assorted herbs
such as thyme, marjoram, parsley or your favorite.
1.
2.
3.
4.
5.
6.
7.
8.
9.
COOKING INSTRUCTIONS
Chop the vegetables and cut the bones into smaller sizes
Fry the bones until brown, then add the vegetables and sweats until
translucent.
Add water and apple juice with the spices then simmer or put it in a slow
cooker until the meat is tender.
Using tongs remove the rib cages from the pot, cool until they can be
handled and then take the meat from bones and refrigerate.
Replace bones in slow cooker and cook for another couple of hours.
Strain soup and discard solids. Return the broth to the slow cooker.
Drain and add beans. Chop and add: 4 onions, four carrots, a small turnip
(white turnip, not rutabaga), a couple of parsnips, a few mushrooms, and 2
potatoes.
Add some fresh herbs like thyme or marjoram if you have them, ground
black pepper, a touch of ground cloves, salt, 1 spoonful white sugar to
blend the flavours, and about 3-4 oz. sherry (optional).
Cook until everything is tender, add the reserved rabbit meat, taste and
adjust seasonings if necessary.
Serve with herb tea biscuits or muffins.