CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
Game |
6 |
Servings |
INGREDIENTS
1 |
|
(6-lb) hare or rabbit |
3 1/4 |
c |
Burgundy (dry red wine) |
1 |
ts |
Dried leaf thyme |
1 |
md |
Onion; finely chopped |
2 |
|
Cloves garlic; minced |
2 |
|
Stalks celery; chopped fine |
2 |
|
Carrots; peeled, chop fine |
2 |
|
Bay leaves |
12 |
|
Whole black peppercorns |
12 |
|
Whole white peppercorns |
12 |
|
Pickled green peppercorns |
1/2 |
c |
Bacon drippings or oil |
1 |
c |
Sliced fresh mushrooms |
3 |
c |
Beef broth |
12 |
|
Pearl onions |
3 |
tb |
Unsalted butter |
18 |
sm |
Whole fresh mushrooms; stems trimmed flush w/caps |
1 1/4 |
lb |
Salt pork in 1/2-inch cubes |
|
|
Salt to taste |
1/2 |
c |
Unsalted butter; if needed |
1/3 |
c |
All-purpose flour; if needed |
INSTRUCTIONS
Cut rabbit into serving-size pieces, reserve liver & blood to thicken
sauce. Combine 2 cups wine, 1/2 tsp thyme, chopped onion, celery, carrots,
bay leaves & all peppercorns in glass bowl. Place rabbit in marinade, turn
to coat, cover & refrigerate 24 hours, turning often. Preheat oven to 350.
Remove meat from marinade & pat dry. Strain marinade, reserve vegetables &
strained marinade separately. Heat bacon drippings in large skillet until
very hot. Add meat & brown on all sides. Add remaining thyme & reserved
vegetables. Turn into casserole; bake, uncovered, 30 minutes. Stir in
remaining wine, reserved marinade, mushrooms & broth. Cover & bake 2-3
hours longer until nearly tender. Meanwhile, steam pearl onions until
almost tender. Set aside. Melt 3 Tbs butter in small skillet; add mushroom
caps & cook until light golden. Also simmer salt pork in small amount of
water. Drain, saute until browned. When rabbit is nearly tender, stir in
salt pork. Finely chop liver; stir liver & blood into rabbit mixture.
Arrange pearl onions & mushroom caps in ring around rabbit; cover & return
to oven. Bake until all vegetables are tender & meat is very tender. Taste
& adjust seasonings. If sauce is thin, remove most of it with a ladle &
reserve. Melt 1/3 cup butter in a skillet; stir in flour to make a roux.
When roux is golden, stir in reserved sauce a little at a time, cooking
until smooth & thickened. To serve, spoon sauce over rabbit & under onions
& mushrooms, lifting them to spoon it in. Makes 6 servings.
NOTE: For a hotter version, increase amount of peppercorns.
TIME INCLUDES 24-HOURS MARINATE
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Jesus, what happened to your hands?#Little girl”