The Corner Chicken Shop

Phone: 03 9329 9983

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July 6, 2012 by admin

Rabbit Cacciatore No.2

Here is a delicous rabbit cacciatore recipe. Serve this rabbit and tomato dish on your favourite pasta or spaghetti. Preparation time, 20 minutes; Cooking time, 1 hour. Serves 4.

1 rabbit jointed (we will do this for you if you like)
50 mL vegetable oil (3 tbsp)
1 large onion, chopped
3 cloves garlic, minced
1 stalk celery, chopped
1 can of diced tomatoes
1 green capsicum, chopped
5 mL salt (1 tsp)
1 mL freshly ground pepper (1/4 tsp)
2 mL dried oregano (1/2 tsp)
125 mL dry red wine (1/2 cup)

Heat oil in heavy skillet, sauté rabbit until brown. Add onion and garlic and brown lightly. Add celery and diced tomatoes (undrained) and seasoning, simmer slowly for 1 hour. Add wine 5 minutes before serving.

Filed Under: rabbit

July 5, 2012 by admin

Braised Rabbit Recipe

Preparation time, 30 minutes; Cooking time, 2 hours. Serves 4

  • 15 mL cooking oil (1 tbsp)
  • 1 wild rabbit
  • 1 green capsicum sliced
  • 1 clove garlic, crushed
  • 240 mL sliced mushrooms (1 cup)
  • 5mL salt (1 tsp)
  • Tabasco sauce, to taste
  • 1 can diced tomatoes
  • 1/3 cup dry white wine
  • 1 cup water

Heat oil in a large skillet at medium heat. Brown rabbit pieces on all sides; set aside. Add green pepper, garlic and mushrooms to skillet. Sauté until tender. Spread in skillet; cover with rabbit. Sprinkle with salt and Tabasco. Add tomatoes, wine and water. Reduce heat to very low. Simmer, covered, for 2 hours adding a little water if necessary.

Filed Under: rabbit Tagged With: rabbit, recipe

July 5, 2012 by admin

Rabbit Cacciatore No.1

This is a delicious rabbit and tomato dish. Try it served on rice cooked in chicken stock, freshly ground pepper, salt and butter. Preparation time, 25 minutes; Cooking time, 1 ½ hours. Serves 4.

  • 1 wild rabbit jointed (we will do this for you)
  • 50 mL olive oil (3 tbsp)
  • 225 g bacon, chopped fine
  • 6 bay leaves
  • 1 large onion, chopped fine
  • 1 clove garlic, crushed
  • 1 mL fresh ground pepper (1/4 tsp)
  • 3 can diced tomatoes
  • 60 mL tomato paste (1/4 cup)
  • 1 mL crushed chili pepper (1/4 tsp)
  • 2 mL dried oregano (1/2 tsp)
  • 50 mL butter (4 tbsp)
  • 125 mL fresh parsley, chopped fine (1/2 cup)
  • 2 mL salt (1/2 tsp)
  • 125 mL dry red wine (1/2 cup)
  • olive oil
  • flour

Place olive oil in a deep saucepan over medium heat. Add bacon and bay leaves to hot oil. Add onion and cook until a little past golden brown. Add garlic and pepper. Cook until the mixture is well browned.

Add diced tomatoes, tomato paste, chili pepper, oregano, butter, parsley and salt. Bring mixture to a boil, remove from heat and let stand until rabbit is added.

Flour rabbit and gently brown in a separate pan in olive oil. When brown, add wine. Simmer for 5 minutes, then add rabbit and wine mixture to the other pan. Simmer for 40 minutes or until tender.

Filed Under: rabbit Tagged With: rabbit, recipe

July 5, 2012 by admin

Rabbit Stew Recipe

A hearty rabbit stew to get you through a cold winter’s night! Preparation time, 30 minutes; Cooking time, 3 hours. Serves 4 to 8.

  • 1 wild rabbit, jointed (we will happily do this for you)
  • 500mL Chicken Stock (we have this fresh)
  • 5 mL salt (1 tsp)
  • 1 mL pepper (1/4 tsp)
  • 2 mL rosemary (1/2 tsp)
  • 1 medium onion, chopped
  • 5 medium carrots
  • 5 medium potatoes
  • 1 medium turnip
  • 60 mL flour (1/4 cup)
  • 60 mL water (1/4 cup)
  • 1 clove garlic, crushed

In a large cooking pot, lightly brown the rabbit pieces in cooking oil. Add the fresh chicken stock, salt, pepper and rosemary. Cover tightly and simmer for 2 hours, stirring occasionally, or until rabbit is getting tender.

Filed Under: rabbit

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Recent Recipes

  • Char-grilled quail with rose and pomegranate
  • Moroccan Chicken Breast with Quinoa Salad
  • Slow Cooker Chicken Cacciatore with Potatoes
  • Olivia’s Chicken and Sweet Corn Soup
  • Slow Cooker Chicken Vegetable Stew
  • Chicken and Vegetable Pie
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Contact Us

Shop 87-89, Dairy Produce Hall,
Queen Victoria Market
Corner of Victoria & Queen Streets, Melbourne

Phone: 03 9329 9983

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