So we have a beagle who loves nothing more than chasing rabbits (you know the old saying, “Do what comes naturally!”). In the spring when the rabbits have little ones, my husband won’t let her chase them so she is very unhappy and literally pouts and whines and barks and generally carries on! I try to come up with some different recipes and this Rabbit Parmigiana did not disappoint!
There she is in middle! Although the other two are pretty good at ‘breaking up’ the piles of brush that the rabbits hide in.
I like to develop unique recipes for wild game, instead of just using traditional recipes. So when the boys came back last month with several ‘Brace of Coneys’ (my geek “Lord of the Rings” infatuation!) I came up with the Parmigiana for the loins and used the legs for a separate recipe (Rabbit and Chicken Paella). Both were stellar, but here I’ll just share the loin cuts.
Wash the loins thoroughly to remove any fur. Dry them completely after washing on paper towels. Set up a dredging station. A couple of eggs in one bowl with a tablespoon or 2 of milk (I use cashew milk) and some salt and pepper whisked together.
Mix breading, either bread crunbs, panko or corn flakes, rice crispies or corn meal to make the dish gluten free, with parsley, basil, oregano and salt and pepper.
Dip the loins into the egg wash and then into the breading.
Pour about 2 tablespoons olive oil in a heavy bottom skillet. Brown loins on both sides and remove from pan.
Add tomato sauce, either canned or homemade to the same pan the
loins were cooked in. Heat through.
Saute’ spinach in a bit of olive oil until barely wilted. Remove from heat immediately.
Add some good quality parmesan cheese to your sauce.
Arrange rabbit pieces in an 8″x10″ baking pan. and top with a piece or two of spinach.
I left a couple without spinach for my picky eater. Top with a tablespoon or two of sauce.
Cover liberally with mozzerella cheese.
If loins are still relatively warm, you can just low broil. Just to melt the cheese.
If they are cold, heat them about 10 minutes on 350°F. If you’d like the
tops brown, just broil for a minute or two.
Meanwhile cook pasta according to package directions. Just before draining pasta reserve about a cup of the cooking water. After the pasta is drained,
return it the same pot. Add about half the remaining sauce and the pasta cooking water and toss.
Serve the loins with spinach and pasta. Add additional sauce to taste. Here is a great Stuffed Shell Recipe, you may enjoy!
Wild Rabbit Parmigiana
- 6-8 rabbit loins cleaned, washed and thoroughly dried with a paper towel
- 2 eggs
- 2 Tbsp Milk (I use cashew milk)
- salt and pepper to taste
- 1 1/2 c dried bread crumbs or panko
- 1/2 tsp each parsley, oregano, basil, salt and pepper
- 2 tbsp olive oil to coat pan.
- 3 cups canned or homemade tomato sauce (if using canned I usually "doctor" it with basil, parsley, oregano, garlic and pepper)
- 1 cup parmesan cheese
- 2 large handfuls baby spinach
- 2 tsp olive oil to coat pan.
- 1 cup mozzarella shredded
- 1 lb pasta cooked according to package directions.
- Preheat oven to 350°F. Set up a dredging station for dredging rabbit. Place the eggs and milk in one bowl and whisk up. Place the bread crumbs and spices in a separate bowl and combine thoroughly.
- Dredge rabbit pieces in egg and then in bread crumb mixture and set on a plate until all loin pieces are breaded. This will give them a chance to start coming to room temperature.
- Fry rabbit loins in hot oil until browned. Then place in an ovenproof casserole.
- Once all the rabbit is browned, add the tomato sauce to the same skillet. "Doctor" it, with spices, if you'd like and heat thoroughly. Add parmesan cheese to sauce.
- In a separate skillet, heat olive oil and saute' the spinach, just until wilted.
- Arrange Spinach leaves on top of the rabbit loin pieces, cover with a tablespoon or two of sauce.
- Top with mozzarella cheese. Bake until top of cheese is nicely browned. About 10 minutes.
- Serve with pasta mixed with the remainder of the sauce.
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