Text 13281, 93 rader
Skriven 2011-07-12 04:43:00 av DAVE DRUM (1:123/140)
Ärende: GAME 588
================
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      Title: Civet De Lapin (Rabbit Stew W/Red Wine) Part 1
 Categories: Game, Wine, Vegetables, Booze, Potatoes
      Yield: 6 servings
 
  3 1/2 lb Rabbit
      1 md Carrot; sliced
      1 md Onion; sliced
      2 cl Garlic; crushed
      2 cl Garlic; whole, peeled
     20    Peppercorns
           Bouquet garni
    750 ml Dry red wine
      3 tb Cognac
      1 tb Vegetable oil
  3 1/2 oz Butter
      3 tb Flour
           Salt & fresh ground pepper
      2 lb Waxy potatoes
     36    Pickling onions
      1 tb Sugar
      5 oz Green unsmoked bacon; in
    1/4    " slices
      1 tb Oil
      8 oz Mushrooms; quartered if
           Large
      3 sl Day-old white bread; crusts
           Removed
      1 oz Butter; melted
      3 tb Chopped parsley
 
  A French civet is normally a winter dish made with hare. It
  is cooked in red wine and the sauce is traditionally
  thickened with the animal's blood, which gives the civet its
  characteristic colour and taste. A simpler year-round civet
  can be made with rabbit, marinated overnight in an aromatic
  mixture of wine, garlic and peppercorns.
  
  Even without the blood, this stew has a mildly gamey taste
  and is best served with a rich red wine either from Burgundy
  or Rhone.
  
  Cut the rabbit into serving pieces. Put the pieces into a
  non-aluminium container with all of the marinade ingredients
  except the oil, then drizzle the oil over the top. Leave the
  rabbit to marinate for at least 12 hours, or overnight.
  
  Preheat the oven to 220øC/425øF/Gas mark 7.
  
  Remove the rabbit pieces from the marinade and pat dry with
  paper towels. Strain the marinade; reserve the liquid and
  the vegetables separately. Heat 45 g (1½ oz) butter in a
  heavy flameproof casserole over high heat. Add the rabbit
  pieces and cook until golden brown on all sides. Transfer to
  a shallow dish. Add the marinated vegetables to the
  casserole and cook over high heat until lightly browned.
  Stir in the flour and cook for 1 minute. Whisk in the
  marinade and bring to the boil. Reduce the heat and simmer
  the marinade for 2 minutes, stirring occasionally. Return
  the rabbit pieces to the casserole, season with salt and
  pepper and cook in the oven for about 45 minutes, until the
  pieces are tender when pierced with a knife.
  
  Meanwhile, turn and boil the potatoes agrave l'anglaise.
  Meanwhile, keep warm in the cooking liquid.
  
  Peel and glaze the pickling onions with 15 g (1/2 oz)
  butter, a pinch of salt and the sugar. Cover to keep warm.
  
  Cut the bacon into lardons. Blanch and drain. Heat 15 ml (1
  tbsp) oil and 30 g (1 oz) butter in a frying pan over high
  heat. Add the blanched lardons and cook until crisp and
  golden. Drain and add to the pan with the onions.
  
  Heat 30 g (1 oz) butter in the pan used for the lardons. Add
  the mushrooms and cook over high heat until the moisture has
  evaporated and the mushrooms are golden. Add to the pan with
  the onions and the lardons.
  
  CONTINUED IN PART TWO
  
  Copyright (c) 1991 Le Cordon Blue
  
  From: Sam Lefkowitz

  Uncle Dirty Dave's Archives
 
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