| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
4 |
To 6 |
INGREDIENTS
| 3/4 |
lb |
Fresh shiitake mushrooms, stems discarded |
| 2 |
lb |
Rabbit, thawed if frozen, cut into serving pieces and liver chopped and reserved if desired |
|
|
All purpose flour for dredging |
| 3 |
tb |
Olive oil |
| 5 |
oz |
Pancetta or bacon, chopped coarse |
| 1 |
lg |
Onion, chopped |
| 2 |
lg |
Garlic cloves, shopped |
| 1 |
sm |
Head garlic, whole, unpeeled |
| 1/4 |
c |
White wine vinegar |
| 1/2 |
c |
Dry white wine |
| 2 |
c |
Beef broth |
| 1 |
c |
Water |
| 2 |
tb |
Finely chopped mixed fresh herbs such as sage, rosemary and thyme |
| 3/4 |
lb |
Fresh or dried trenette or pappardelle |
|
|
Finely chopped parsley for garnish |
INSTRUCTIONS
Okay, here are those recipes I promised from the February 1997 issue of
Gourmet. They look great. As for emailing out of MasterCook, well, I need
to set the thing up, I'm missing some file or another, yada, yada, yada, so
here they are NOT in MC format. Hope they come through okay.
Preheat oven to 325 F.
Cut mushrooms into 1/4 inch thick slices. Pat rabbit and reserved liver
dry. Season rabbit with salt and pepper and dredge in flour, shaking off
excess.
In a large heavy ovenproof skillet heat oil over moderately high heat until
hot but not smoking and brown rabbit on all sides. Transfer rabbit to a
plate and in skillet saute pancetta or bacon, stirring, until golden. Add
onion and chopped garlic and saute, stirring, until onion is golden. Add
vinegar and wine and deglaze skillet, scraping up browned bits. Simmer
onion mixture until liquid is evaporated, about 5 minutes. Cut off and
discard top 1/4 inch head of garlic, exposing cloves and head to onion
mixture with broth, water and herbs. Bring mixture to a simmer and season
with salt and pepper. Stir in mushrooms and rabbit and braise, covered, in
middle of oven 1 hour or until meat is tender.
Transfer rabbit to a plate and cool slightly. Remove garlic head and
squeeze softened cloves into sauce, discarding skins. Mash garlic with a
fork and stir sauce well.
Using 2 forks shred meat, discarding bones, and stir into sauce with
reserved liver, if using. Simmer sauce over moderate heat 10 minutes and
season with salt and pepper. Sauce may be made 1 day ahead and cooled,
uncovered before being chilled, covered.
In an 8 qt. kettle bring 7 qts. salted water to boil. Cook pasta until al
dente and drain in a colander. In a large heated bowl immediately toss
pasta with sauce and garnish with parsley. Serves 4 to 6 as a main course.
Posted to FOODWINE Digest 28 Jan 97 by Robert Felten <cmfrtf@FLASH.NET> on
Jan 28, 1997.
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