Rabbit pie | Game recipes | Jamie magazine (2024)

FAQs

How to cook rabbit Jamie Oliver? ›

Method. Place all the rabbit and the offal in a cold casserole pan and add 3 tablespoons of oil. Put on a medium-high heat for the rabbit to get golden, turning occasionally, while you peel and finely slice the onion, quarter the tomatoes, then halve the chilli lengthways and deseed.

Rabbit has a similar taste to chicken but is slightly stronger with an earthier flavor. Though rabbit isn't often seen on American menus, it is popular in other parts of the world. Serve this pot pie with a glass of Chardonnay and a fresh salad.

Rabbit pie is a game pie consisting of rabbit meat in a gravy with other ingredients (typically onions, celery and carrots) enclosed in a pastry crust. Rabbit pie is part of traditional American and English cuisine. It has recently found renewed popularity. Rabbit pie. A meat pie made with rabbit and chicken.

A Brine Keeps the Rabbit Moist

And while the combination seasons the rabbit nicely, the buttermilk and salt give you a little wiggle room to ensure that the cooked rabbit doesn't dry out.

The milk/vinegar mix (similar to buttermilk) will help to brine/pre-season the meat and impart moisture, while keeping the meat tender. Once your rabbit is soaking in the fridge, prepare your dredge. Mix all ingredients and run them through a sifter if you so desire, otherwise mix until hom*ogeneous.

The Organs: The heart, liver, and kidneys are tasty and nutritious and typically used for sausages and stuffing, though you can also use it for a rabbit pot pie. Rabbit blood is also used for different stews and recipes, as well as blood pudding and sausages.

Farmed rabbit is usually a cross between the California white and New Zealand white, the two most tender of rabbit breeds. These are far better eating than the tough, strong-flavored rabbits that early American pioneers existed on during their trek across the country.

Domesticated rabbit meat also has fewer calories than chicken and has less cholesterol than any other commonly consumed meats, like beef, pork, and chicken. For those looking for high vitamin content, rabbit is an excellent choice.

Chef Paula Haney shares with Duff the bakery's recipe for the Fat Elvis Pie, which was inspired by Elvis Presley's love of peanut-butter-and-banana sandwiches. The pie includes chocolate pastry cream, peanut butter filling and slices of banana in a crust made of graham cracker crumbs, dry roasted peanuts and pretzels.

Wheat Flour, Water, Beef (21%), Margarine [Shortening, Vegetable Oil, Water, Salt, Emulsifiers (471, 322 (Soy)), Acidity Regulator (500), Antioxidant (307b (Soy)), Food Acid (330), Colour (160a)], Cheese Sauce (4%) (Milk) [Contains Cheese (46%), Colour (160a)], Thickener (1414), Pastry Glaze (Milk) [Colour (160b)], ...

What is rabbit pie made of? ›

Filled with smoky bacon, creamy leeks and lean, gamey rabbit, this pie is incredibly delicious and a great way to introduce game meat into your diet. Rabbit is one of the most accessible forms of game meat and it has a mild gamey flavour, a firm lean texture and is simple to prepare.

The best way to get tender rabbit meat is by butchering them around the 12-week mark (depending on the breed) and cooking them low and slow. A crockpot is a fantastic way of cooking rabbit for tender, fall-off-the-bone meat.

Cooking rabbit is similar to chicken, fry on a moderate heat for 20 minutes or so until the internal temperature reaches 71°C. Ideally, only quick-cook the lean, tender cuts of rabbit, such as the saddle or the loin - the other cuts are much more suited to pot roasting or braising.

Their meat is tougher than fryers, so they should be cooked slowly— either braised or, as the name suggests, stewed. Ironically, roasters are not very good when roasted. For safety, the USDA recommends cooking rabbit to an internal temperature of at least 160°F (71°C).

Place in a 9x13-inch baking dish. Combine onion, water, ketchup, Worcestershire sauce, sugar, paprika, and garlic in a medium bowl; mix well, then pour over rabbit. Bake uncovered in the preheated oven, basting frequently, until very tender, about 90 minutes.