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Rabbit With Asiago Grits

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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 t Olive oil, divided
3 Young rabbits, 2-1/4-pound
portioned into loins and
legs by your butcher
6 Carrots, each cut into 4
pieces
4 Onions, quartered
4 Stalks celery, each cut into
4 pieces
2 Leeks, each trimmed and
quartered
4 Bay leaves
1 Fresh thyme, 1/2 ounce
4 c Low-salt chicken broth
1/3 c Chopped shallot
2 t 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 igor@digex.net on Jan 28, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 118
Calories From Fat: 27
Total Fat: 3g
Cholesterol: 0mg
Sodium: 42.1mg
Potassium: 482.2mg
Carbohydrates: 22.3g
Fiber: 3.3g
Sugar: 8.5g
Protein: 2.9g


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