Text 12654, 87 rader
Skriven 2011-06-25 09:53:24 av Dave Drum (1:18/200.0)
Ärende: GAME 411
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rabbit En Gelee - Pt 1
 Categories: Appetizers, Game, Ethnic
      Yield: 6 Servings
 
      4 lb Young hare
           +=OR=+
      2    (2 lb ea) fleshy rabbits
      2    Envelopes unflavored gelatin
    1/4 c  Water
      6    Carrots; peeled
    750 ml Dry white wine
      1 tb White wine vinegar
    1/2    Lemon; zest only
           Fresh ground black pepper
      2    Bay leaves
      3    Sprigs fresh thyme
      6    Sprigs fresh italian parsley
      1    Onion; halved
      1    Head garlic; peeled
     24 sm Onions
      6    (to 8) whole French green
           - beans
    1/4 c  White madeira wine
        pn Ground cinnamon
     12    Pickled onions
      2 tb Chopped fresh chives
    1/4 c  Fresh chervil leaves
      2 tb Chopped fresh fennel leaves
           Salt

MMMMM-------------------------GARNISHES------------------------------
           Fresh italian parsley
           Poppyseed, kiwi or
           Black currants
 
  Cut the legs from each rabbit, then split the body into 2
  pieces. In a small bowl, soften the gelatin in the water.
  Slice 2 of the carrots. Place the rabbit, gelatin, wine,
  vinegar, lemon zest, a few grinds of pepper, bay leaves,
  thyme, parsley, sliced carrots, onion and garlic in a large
  pot. Bring to a boil over high heat, then reduce the heat to
  medium-low and simmer until the meat falls from the bones,
  about 1 1/2 to 2 hours.
  
  While the rabbit is stewing, in separate saucepans cook the
  remaining whole carrots and the small onions in boiling
  water until just tender, about 15 minutes. In another pot,
  cook the beans for 5 minutes. Drain the vegetables, rinse
  under cold running water, and set aside.
  
  When done, remove the rabbit and vegetables from the pot
  with a slotted spoon. Strain the cooking liquid into a bowl,
  stir in the Madeira, and set aside.
  
  Remove the rabbit meat from the bones and cut any large
  chunks into bite-size pieces. Sprinkle with a little
  cinnamon. Slice the crisp-tender carrots and small onions
  and reserve separately. Let all ingredients cool to room
  temperature.
  
  Coat the inside of a shallow round 2-quart mold with a layer
  of the cooking liquid and let it set. Arrange crisp-tender
  carrot slices over the bottom and around the sides of the
  mold. Then layer the rabbit pieces, remaining carrots,
  cooked onions, garlic cloves, pickled onions, beans and
  herbs in the mold, arranging them so they will appealing
  when it is cut. Season with salt and pepper, and pour the
  remaining cooking liquid into the mold to cover the meat and
  vegetables. Place in the refrigerator to set, 4 to 6 hours.
  
  CONTINUED TO PART TWO
  
  From Aude Clement of Lac d'Enghien, France in "Cooking with
  Herbs" by Emelie Tolley and Chris Mead. New York: Clarkson
  N. Potter, Inc., 1989.
  
  Posted by Cathy Harned.

  Uncle Dirty Dave's Archives
 
MMMMM

... Life isn't fair. It's just fairer than death, that's all. - William Goldman
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