| 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 igor@digex.net on Jan 28, 1997.
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