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    Home » Field To Table » Wild Rabbit Loin Recipe – Parmigiana

    Wild Rabbit Loin Recipe – Parmigiana

    Posted on January 26, 2017 By Beth Neels

    1 shares
    Jump to Recipe Print Recipe
    breaded rabbit loin with sauce and mozzerella on top
    Wild Rabbit Loin Recipe – Parmigiana

    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!

    photo of 2 labradors and beagle lying in sun

    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.

    eggs and milk in bowl with spices

    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.

    mixed up bread crumbs

    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.

    breaded loin pieces

    Dip the loins into the egg wash and then into the breading.

    loins browning in pan

    Pour about 2 tablespoons olive oil in a heavy bottom skillet. Brown loins on both sides and remove from pan.

    empty pantomato sauce added to pan

    Add tomato sauce, either canned or homemade to the same pan the
    loins were cooked in. Heat through.

    raw spinach in a pansauteed spinach in pan

    Saute’ spinach in a bit of olive oil until barely wilted. Remove from heat immediately.

    parmesan cheese added to pan

    Add some good quality parmesan cheese to your sauce.

    rabbit pieces arranged in baking pan with spinach on top

    Arrange rabbit pieces in an 8″x10″ baking pan. and top with a piece or two of spinach.

    sauce spooned over pieces of rabbit

    I left a couple without spinach for my picky eater. Top with a tablespoon or two of sauce.

    shredded mozzarella added to top

    Cover liberally with mozzerella cheese.

    melted browned 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.

    spaghetti drained in pan

    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.

    rabbit loin parmigiana on white plate with pasta and spinach

    Serve the loins with spinach and pasta. Add additional sauce to taste. Here is a great Stuffed Shell Recipe, you may enjoy!

    Recipe

    Rabbit parmesan on a white plate with pasta and sauce.

    Wild Rabbit Parmigiana

    Easy delicious unique recipe for rabbit! This Rabbit Parmigiana takes about 30 minutes and is healthy!
    See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Italian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4 people
    Calories: 600kcal
    Author: Beth Neels
    Cost: $4

    Ingredients

    • 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.

    Instructions

    • 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.
    cast iron frying pan 8"
    non stick frying pan
    non stick baking sheet
    See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky's Amazon Store!

    Notes

    Best if eaten immediately.
    Leftovers can be refrigerated for 3-4 days.
    Reheat in microwave or, covered, in 350°F oven for about 10 minutes, until hot.
    Do not freeze.

    Nutrition

    Calories: 600kcal | Carbohydrates: 115g | Protein: 365g | Fat: 62g | Saturated Fat: 21g | Cholesterol: 1336mg | Sodium: 1664mg | Potassium: 6086mg | Fiber: 5g | Sugar: 6g | Vitamin A: 550IU | Calcium: 736mg | Iron: 52.1mg
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    1 shares

    Reader Interactions

    Comments

    1. Jess

      October 02, 2017 at 3:25 pm

      5 stars
      Amazing recipe! I use spaghetti squash for most of my recipes these days because I love the added flavor. Two thumbs up!

      Reply
      • Binky

        October 03, 2017 at 10:46 am

        I love to use spaghetti squash as well! So much healthier for you, also! Thank you for your comment, Jess!

        Reply
    2. John Scott

      March 04, 2017 at 10:52 am

      5 stars
      This is such a great website its nice to see someone who has great quality.

      Reply
      • Binky

        March 04, 2017 at 12:08 pm

        Thank you, John! I appreciate the vote of confidence!

        Reply

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    Welcome! Thanks for stopping by! I am Beth "Binky" Neels, wife, mother of 2 boys and 3 dogs! I will impart tips and tricks I have learned over the years, to make cooking easier and fun for you!

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