| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Meats | 12 | Servings |
INGREDIENTS
| 1/2 | lb | Fresh portabella mushrooms, (2 large) |
| 1/4 | lb | Fresh shiitake mushrooms |
| 1/4 | lb | Fresh morel or chanterelle mushrooms |
| 7 | ts | Olive oil, divided |
| 3 | Young rabbits, (2-1/4-pound) (portioned into loins and legs by your butcher) | |
| 6 | md | Carrots, each cut into 4 pieces |
| 4 | sm | Onions, quartered |
| 4 | Stalks celery, each cut into 4 pieces | |
| 2 | md | Leeks, each trimmed and quartered |
| 4 | Bay leaves | |
| 1 | bn | Fresh thyme, (1/2 ounce) |
| 4 | c | Low-salt chicken broth |
| 1/3 | c | Chopped shallot |
| 2 | ts | Chopped fresh thyme |
| Asiago Soft Grits | ||
| Parsley leaves | ||
| Fresh chives |
INSTRUCTIONS
Using a sharp knife, remove brown gills from the undersides of portabella mushrooms; discard gills. Remove and reserve stems from portabella, shiitake, and more mushrooms. Slice mushroom caps; set aside. Heat 1 teaspoon olive oil in a large nonstick skillet over medium heat. Add half of rabbit legs; saute 8 minutes or until browned. Place in a large 8-quart Dutch oven or stockpot; set aside. Repeat procedure with 2 teaspoons olive oil and remaining rabbit legs. Heat 1 teaspoon olive oil in skillet over medium-high heat. Add carrot pieces and next 5 ingredients; saute 12 minutes or until vegetables are lightly browned. Add carrot mixture to Dutch oven. Stir in reserved mushroom stems and chicken broth, and bring to a boil. Cover, reduce heat, and simmer 1 hour. Remove rabbit legs; set aside, and keep warm. Strain stock through a colander into a large bowl, and set stock aside. Discard solids. Heat 1 teaspoon olive oil in skillet over medium heat. Add rabbit loins, and cook 2-1/2 minutes on each side or until browned. Cover and cook for 10 minutes or until done, turning loins after 5 minutes. Remove from skillet, and cut loins in half crosswise. Set aside, and keep warm. Heat remaining 2 teaspoons olive oil in skillet over medium heat. Add shallot and 2 teaspoons thyme; saute 1 minute. Add sliced mushroom caps; saute 5 minutes. Add rabbit stock; bring to a boil, and cook, uncovered, 7 minutes or until sauce is reduced to 6 cups. Spoon 1/2 cup Asiago Soft Grits into each of 12 large shallow bowls. Divide meat among bowls, and top each with 1/2 cup sauce. Yield: 12 servings (serving size: about 4 ounces rabbit, 1/2 cup grits, and 1/2 cup sauce). Per serving: 151 Calories; 6g Fat (33% calories from fat); 17g Protein; 10g Carbohydrate; 32mg Cholesterol; 404mg Sodium Serving Ideas : Garnish with parsley and chives. NOTES : Chicken can be substituted for the rabbit. Recipe by: Cooking Light, October 1994, page 87 Posted to MC-Recipe Digest V1 #429 by [email protected] on Jan 28, 1997.
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