The Corner Chicken Shop

Phone: 03 9329 9983

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • Gourmet
  • Fresh Poultry
  • Game Meat
    • Lunch
  • Crumbed
  • Recipes
  • Delivery
  • Fresh Turkey
    • Cooking a Turducken
    • Cooking a Turkey Fillet Roll
    • Cooking a Turkey
    • Cooking a Buffe
  • Contact
    • Privacy Policy

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

Categories

  • chicken (50)
  • duck (9)
  • egg (3)
  • kangaroo (7)
  • quail (7)
  • rabbit (4)
  • turkey (8)
  • Uncategorized (1)
  • venison (1)

Tags

BBQ beer can chicken breast fillet burger busy mums chicken chicken risotto chinese chocolate christmas cooking Dinner Party duck egg freerange gourmet healthy Italian Jamie's Comfort Food jamie oliver justine schofield kangaroo kebabs maggie beer masterchef mince mothers blog nigella lawson paella paleo pasta pie prawn quail rabbit recipe risotto roast salad skewers soup spring stock turkey veggies

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
  • Warm Autumn Chicken Salad
  • Julie Goodwin’s Roast Chicken with Lemon & Rosemary
  • Roast Chicken with Stuffing & Homemade Gravy
  • Kangaroo & Vegetables Skewers In Red Wine Marinade

Trading Hours

Monday CLOSED
Tuesday 6am to 2pm
Wednesday CLOSED
Thursday 6am to 2pm
Friday 6am to 5pm
Saturday 6am to 3pm
Sunday 9am to 4pm

Contact Us

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

Phone: 03 9329 9983

Copyright © 2019 The Corner Chicken Shop Melbourne · Poultry, Game, Turkey, Kangaroo, Rabbits, Duck and Quail · Website by No BS SEO