Text 12443, 114 rader
Skriven 2011-06-20 04:52:00 av DAVE DRUM (1:261/1381)
Ärende: GAME 361
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pan-Roasted Rabbit With Fresh Herbs
 Categories: Game, Booze, Wine, Herbs, Poultry
      Yield: 4 Servings
 
      4 lb Rabbit; in pieces

MMMMM--------------------------MARINADE-------------------------------
    1/3 c  Brandy
    1/4 c  Dry red wine
      2 tb EVOO
      4 cl Garlic; crushed
      2    Thyme sprigs
           +=OR=+
    1/2 ts Dried thyme
      3    Winter savory sprigs
           +=OR=+
    1/2 ts Dried savory
      2    Rosemary sprigs
           +=OR=+
    1/4 ts Dried rosemary
      2    Marjoram  sprig
           +=OR=+
    1/4 ts Dried marjoram
      1 ts Fresh oregano
           +=OR=+
    1/2 ts Dried oregano
      5    Bay leaves; crumbled
      3 tb Juniper berries; crushed
    1/2 c  EVOO
           Salt & pepper
      1 c  Dry white wine
      2 c  Dark chicken stock
      8 cl Garlic; peeled
      1 tb EVOO
    3/4 ts Arrowroot
           +=OR=+
    3/4 ts Cornstarch
           +=IN=+
      1 tb Cold water
  1 1/2 tb Brandy
           Roast beef puree
           Spinach *
           Beet greens *
 
  * Blanch 1 1/2 pounds of fresh spinach, stems removed, and
  reserved greens from 4 beets. Drain, rinse under cold water
  and squeeze out all of the liquid. Toss the greens in a
  skillet over medium-high beat with 2 tablespoons of butter
  and until heated through. Season with salt.
  
  To Marinate: You can do this yourself, or you can ask your
  butcher to cut up your rabbit as follows: forelegs left
  whole, hind legs cut into 3 pieces each (lower joint; thigh
  cut diagonally into 2 pieces), rib section cut into 3
  pieces, loin cut into 3 pieces, neck left whole. At least 2
  days before serving, place the rabbit in a shallow glass or
  enamel pan and add marinade ingredients. Turn rabbit pieces
  over to coat. Marinate, covered, in refrigerator, turning
  occasionally.
  
  Preheat you oven to 325øF/160øC. Remove the rabbit from the
  marinade. In a heavy large skillet, heat about 1/4 cup of
  olive oil over medium-high heat. Add half of the rabbit
  pieces and sprinkle with salt and pepper. Saute, turning
  pieces once, until golden brown, about 5 minutes. Transfer
  to oven-proof casserole. Discard fat from skillet and add
  1/2 cup of white wine, scraping up all of the browned bits
  in the pan. Boil for 2 minutes and add the liquids out of
  the skillet to the casserole. Repeat the procedure, browning
  the remaining rabbit, deglazing and adding rabbit and liquid
  to the casserole.
  
  Bring the brown chicken stock to a boil; skim, if necessary,
  and pour it into the casserole (liquid should not quite
  cover meat). Place the casserole, partially covered, in the
  lower third of the oven. After 50 minutes, check the
  forelegs, racks and loins. If they are tender, remove them.
  Continue cooking until all of the remaining pieces are
  tender, 1 to 1 1/2 hours total cooking time (timing can vary
  depending on size and tenderness of the rabbit). Transfer to
  serving plates and keep warm.
  
  Meanwhile, blanch the garlic in boiling salted water for 30
  seconds; drain. Blanch again for 30 seconds, drain. Place in
  a small skillet with 1 tablespoon of olive oil and saute
  over high heat for 1 minute.
  
  Place the skillet in the oven until the garlic is golden, 25
  to 30 minutes. Cut each clove into 3 or 4 pieces; set aside.
  
  When the rabbit is tender, place the skillet with cooking
  liquid over high heat and boil until reduced by half, about
  15 minutes. Skim all of the fat from the surface. In a small
  cup, stir together the arrowroot and water; whisk the
  mixture into the reduced cooking liquid and return to a
  boil. Add brandy, adjust seasonings with salt and pepper,
  and skim again if necessary. Stir in the reserved garlic
  pieces, and pour over the rabbit.
  
  Serve your rabbit with Roast Beef Puree, spinach and beet
  greens.
  
  Source: New York's Master Chefs, Bon Appetit Magazine
  Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York

  Uncle Dirty Dave's Archives
 
MMMMM

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