Text 30069, 113 rader
Skriven 2012-10-01 21:32:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Fall
============
-=> Quoting Nancy Backus to Jim Weller <=-

 JW> ... Dear Repubs: WFIO. Yours Truly, Mitt.

 NB> I'm usually pretty good at figuring out acronyms, especially in
 NB> context, but this one has me stumped...  maybe a good thing....??

We're eFfed It's Over. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pan-Roasted Rabbit with Fresh Herbs
 Categories: French, Sauces, Rabbit, Game, Casseroles
      Yield: 4 Servings
 
      4 lb Rabbit
           MARINADE:
    1/3 c  Brandy
    1/4 c  Wine, red; dry
      2 tb Oil, olive; extra-virgin
      4    Garlic, cloves; crushed
      2    Thyme sprigs
      3    Savory, winter, sprigs
      2    Rosemary sprigs
      2    Marjoram sprigs
      1 ts Oregano, sprigs
      5    Bay leaves; crumbled
      3 tb Juniper berries; crushed
    1/2 c  EV Olive oil
           Salt and Pepper
      1 c  Wine, white; dry
      2 c  Stock, chicken; dark
      8    Garlic, cloves; peeled
      1 tb EV Olive oil
    3/4 ts Arrowroot or
    3/4 ts Cornstarch
      1 tb Water; cold
  1 1/2 tb Brandy
           Roast beet 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 tablespoon of butter and until heated
  through.  Season with salt.
  
  To Marinate: 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,
  pla 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 325 F. 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 oven-proof casserole.  Discard fat from
  skillet and add 1/2 cup of white w scraping up all of the browned
  bits in the pan. Boil for 2 minutes and ad 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 the casserole (liquid should not quite cover meat). Place
  the casserole, partially covered, in the lower third of the oven.
  A 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 1/2 hours total cooking time (timing can
  vary depending on size and tender 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. A brandy, adjust
  seasonings with salt and pepper, and skim again if necessary Stir
  in the reserved garlic pieces, and pour over the rabbit.
  
  Serve rabbit with Roast Beet Puree, spinach and beet greens.
  
  Recipe by: Chef: Werner Albrecht, The French Room

  Source: New York's Master Chefs, Bon Appetit Magazine

  From: Jr Byers                        Date: 02-26-96
 
MMMMM


Cheers

YK Jim


... I'm sure everything I can't find is in a safe place somewhere.

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