Post by armedandsafe on Nov 27, 2015 20:34:58 GMT -6
Better late than never, eh?
=========================
ONION ROAST RABBIT OR BIRD
One roasting pan
One rabbit or bird
This is good with whole creatures or parted up ones. I prefer the rabbit whole and the bird (small turkey or large chicken) cut up.
4 LARGE onions. (I like the red Spanish onions, but the Walla Walla Sweets are good, also.)
½ cup Balsamic (commonly labeled Balsamic Vinegar, even though true Balsamic is not a true vinegar.)
¼ cup Olive Oil
Seasoning without salt (I prefer the Lemon Pepper, but check the labels for salt content carefully.)
Turmeric, if you wish, on birds. This adds more color than flavor.
Skin and slice thinly two onions and layer the bottom of the roasting pan at least two slices deep.
Pour in enough water to just barely come to the top of the onion slices.
Place your rabbit or bird belly down on top of this and pour ½ cup Balsamic over the creature. Let this sit while you peel and slice the other two onions.
Slowly pour your ¼ cup Olive oil over the rabbit. Try to coat the entire rabbit or bird.
Sprinkle your seasoning over the rabbit. You are seasoning the rabbit, not the sauce and onions.
Cover the rabbit with the remaining onion slices.
Put the lid on the pan and roast in the oven at 250º not more than 300º for at least 2 ½ to 3 hours.
It is essentially impossible to over cook at this temperature, but you might want to check the water level every couple of hours.
For two critters, double the essential ingredients.
Additional, but optional:
Chop potatoes, carrots, etc., into a pot and put on to boil down in plain water, LIGHTLY salted, about an hour before serving. Pull the roasting pan about ½ hour before serving and remove the critter. Pour the water off your vegetables and replace it with the onions and sauce from the roasting pan. Return the lidded vegetable pot to the hot stove top. Put the critter back into the roasting pan and return to the hot oven. Then TURN THE OVEN OFF. This should keep the critter hot without drying it out.
==============================
Enjoy. When I take this one up to the annual shoot on Manastash Ridge, I have to make sure I get my pieces out BEFORE exposing it to the crowd.
Pops
=========================
ONION ROAST RABBIT OR BIRD
One roasting pan
One rabbit or bird
This is good with whole creatures or parted up ones. I prefer the rabbit whole and the bird (small turkey or large chicken) cut up.
4 LARGE onions. (I like the red Spanish onions, but the Walla Walla Sweets are good, also.)
½ cup Balsamic (commonly labeled Balsamic Vinegar, even though true Balsamic is not a true vinegar.)
¼ cup Olive Oil
Seasoning without salt (I prefer the Lemon Pepper, but check the labels for salt content carefully.)
Turmeric, if you wish, on birds. This adds more color than flavor.
Skin and slice thinly two onions and layer the bottom of the roasting pan at least two slices deep.
Pour in enough water to just barely come to the top of the onion slices.
Place your rabbit or bird belly down on top of this and pour ½ cup Balsamic over the creature. Let this sit while you peel and slice the other two onions.
Slowly pour your ¼ cup Olive oil over the rabbit. Try to coat the entire rabbit or bird.
Sprinkle your seasoning over the rabbit. You are seasoning the rabbit, not the sauce and onions.
Cover the rabbit with the remaining onion slices.
Put the lid on the pan and roast in the oven at 250º not more than 300º for at least 2 ½ to 3 hours.
It is essentially impossible to over cook at this temperature, but you might want to check the water level every couple of hours.
For two critters, double the essential ingredients.
Additional, but optional:
Chop potatoes, carrots, etc., into a pot and put on to boil down in plain water, LIGHTLY salted, about an hour before serving. Pull the roasting pan about ½ hour before serving and remove the critter. Pour the water off your vegetables and replace it with the onions and sauce from the roasting pan. Return the lidded vegetable pot to the hot stove top. Put the critter back into the roasting pan and return to the hot oven. Then TURN THE OVEN OFF. This should keep the critter hot without drying it out.
==============================
Enjoy. When I take this one up to the annual shoot on Manastash Ridge, I have to make sure I get my pieces out BEFORE exposing it to the crowd.
Pops