Text 19881, 103 rader
Skriven 2009-01-19 22:30:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Rabbit
==================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> I never see it in chain stores; just a few farmer's markets (the
 JW> funky kind that sell lamb, goat, ostrich and llama) and Italian
 JW> meat markets. Italians love rabbit apparently.

 DS> Got a lot of Italians living in my town.  Enough that the local
 DS> Stop & Shop (which is known as Giant in the Shipp's neighborhood)
 DS> sells fresh rabbit in the meat case by the veal.

 DS> They're also the only store in the area that consistently sells
 DS> hog casings for making sausage.

Rabbit, veal, hog casings? Yeah right... next I suppose you you're
going to tell me you can get lamb too. [g] Your store sure does
carry different meats than mine. But then before I start feeling
sorry for myself, I must remember mine has arctic char and real wild
bison.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Rabbit Pate With Pickled Cherries And Crosnes
Categories: Rabbit, Groundmeat, Wild, Vegetables
  Servings: 12

      2    3 pound-rabbits 
      1 c  white wine 
      3    shallots, chopped 
           Salt and pepper, to taste 
      1    yellow onion 
      6    bay leaves 
           Thyme, to taste 
      1 l  Water
      6 oz back fat 
    3/4 lb fresh pork belly 
      2    eggs 
      1    juniper berry, ground 
    1/4 ts dried savory 
    1/4 ts Insta Cure #1 
        pn sugar 
           Salt and pepper, to taste 
           Caul fat, as needed 
           Pickled Cherries 
      2 lb cherries 
  1 1/2 c  sugar 
  4 1/4 c  white wine vinegar
      4    cloves 
      6    peppercorns 
           Pickled Crosnes: 
      1 lb crosnes, cleaned 
      1 c  cider vinegar 
    1/2 c  sugar 
      1    cinnamon stick 
    1/2 TB chili flakes 
      1    bay leaf 
      1 TB coriander seeds 
    1/2 TB fennel seed 

For the Pate: Remove meat from rabbits, keeping loins intact. Put
loins, white wine, shallots, salt, and pepper in a bowl, cover and
chill overnight. Keep the rest of the meat, including livers,
separate and covered. In a medium pot put bones, onion, 1 bay leaf,
thyme, water, salt, and pepper and reduce to simmer for 2 1/2 hours.
Strain stock, put back on fire, and reduce to 1/2 cup. Let cool and
reserve. Using a 1/4 inch die on a grinder, process the rabbit meat,
back fat, and pork belly. Put in a large bowl and mix with eggs,
juniper, Insta Cure, sugar, salt, and pepper.

Line a terrine with caul fat and spoon 1/3 of the rabbit mixture
into the bottom. Lay two of the reserved rabbit loins on top of
mixture, then another 1/3 of the rabbit mixture. Repeat, ending with
the rabbit mixture. Place bay leaves across the terrine and fold
over with caul. Cover with foil and cook in a water bath until the
internal temperature reaches 160 F. Remove and press terrine for 24
hours under a weight. Slice to order. 

For the Pickled Cherries: Wash, dry, and stem the cherries. Bring
vinegar, sugar, and spices to boil and cook for 3 minutes. Pour over
cherries, cool at room temperature, and refrigerate for a couple of
days. 

For the Pickled Crosnes: Bring vinegar, sugar and spices to boil and
pour over clean crosnes. Cool at room temperature and refrigerate
for a couple of days before using. 

Chef Todd Immel of Table 1280 - Atlanta, GA
From: Starchefs.Com

Crosnes are Florida betony root. - JW
 
MMMMM-------------------------------------------------



Cheers

YK Jim


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