| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
2 |
Servings |
INGREDIENTS
| 1 |
sm |
Rabbit; (1 to 2 lb.) |
| 1/2 |
ts |
Basil; chopped |
| 1/2 |
ts |
Chervil; chopped |
| 1/2 |
ts |
Lemon Thyme; chopped |
|
|
Salt And Pepper; to taste |
| 2 |
tb |
Butter; clarified |
| 1 |
|
Red Onion; pared, halved |
| 1 |
|
Carrot; (batonette) |
| 1 |
|
Celery Rib; (batonette) |
| 2 |
|
Red Potatoes; cut in quarters |
| 1 |
qt |
Brown Chicken Stock |
| 4 |
oz |
Lima Beans; shelled |
| 1 |
tb |
Tomato Concassee; * see note |
INSTRUCTIONS
* tomato concassee--skinned, seeded, finely chopped tomato pulp basil,
chervil, lemon thyme, chopped, to taste
Remove hind legs from rabbit; remove thigh bones. Combine herbs; sprinkle
in thigh cavity. Season with salt and pepper; reserve. Trim off belly and
front legs; cold smoke using desired wood for about 1 hour. Season rabbit
loin; dice smoked pieces. Place butter in large pan; heat until hot. Add
loin and smoked pieces; sear on all sides. Remove from pan; reserve. Place
onion, carrot and celery in pan; cook until onion is caramelized. Return
rabbit loin, smoked pieces and thigh to pan; add potatoes, stock and lima
beans. Heat to boiling; cover. Place in 210 degree F oven; braise for 30
to 40 minutes. Remove rabbit loin, thighs, celery, carrot, onion and
potatoes; reserve hot. Strain stock; place lima beans and smoked pieces in
saute pan. Add tomato concassee and pinch of herbs; saute lightly. Add
herbs to stock; heat until hot. Adjust seasoning.
Serves: 2
TO SERVE:
Debone loin; reserve meat warm. Arrange celery and carrot batons on warm
platter; lay thighs over. Arrange potatoes in two rows; place lima bean
mixture in space between rows. Lay loins on beans. Pour stock over all.
Serve with cornbread.
NOTES:
Season: Fall, WinterFood Cost: Low History: Braised Rabbit Brunswick Stew
was a restaurant platter for
two prepared by Team USA Southeast for the IKA cold food
competition at Frankfurt.
Posted to MC-Recipe Digest V1 #185
Date: Mon, 5 Aug 1996 22:54:38 -0400 (EDT)
From: Luke <lmurden@visi.net>
NOTES : Here's a receipe for Rabbit I make that my family likes. We
always have
Rabbit (among other things) on Easter which * some* people think
is a sick
tradition.
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