Text 3095, 114 rader
Skriven 2010-10-26 06:14:00 av Dave Drum (47021.cooking)
Ärende: Bunny Bopping Time
==========================
Rabbit season is upon us ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Rabbit Stew w/Mushrooms
 Categories: Game, Mushrooms, Wine, Stews, Vegetables
      Yield: 4 servings

      1 oz Dried porcini mushrooms
      2    Heads of garlic
      1 tb Olive oil
  1 1/2 lb Mixed mushrooms
      4 tb Butter
      1 lg Rabbit; gutted, skinned, cut
           - in serving pieces
           +=OR=+
      2 sm (to medium) rabbits; gutted,
           - skinned, in serving pcs.
      3 lg Shallots; chopped
      1 c  Sherry or white wine
      1 c  (to 2 c) mushroom soaking
           - water
      3 c  Chicken stock
      1 tb Fresh thyme
           +=OR=+
      2 ts Dried thyme
      1 lg Parsnip; peeled, in lg pcs
           Salt
      2 tb Chopped fresh parsley

  There is an optional step to making this stew taken from classic French
  cooking (Antonin Careme) that transforms a good dish into a great one.
  Mash the rabbit or chicken’s liver, mix it with crème fraîche or sour
  cream, then push it through a fine sieve. The result is a pink slurry
  that will thicken and enrich your sauce. If you choose to take this
  step, do not let your stew boil once the liver-crème fraîche mixture is
  in it or it will curdle. If you want to go halfway with this final step,
  mix in a large dollop of crème fraîche or sour cream in at the end.

  Soak the dried porcini mushrooms in 2 cups hot water.

  Cut the rabbit into serving pieces and salt well. Let sit at room
  temperature for 30 minutes. Use all of the rabbit in this dish - you can
  fish out the ribs and other parts that have little or no meat on them
  later; they will add vital flavor to your stew.

  Optional Step If you are going to make the crème fraîche-liver
  thickener, mince the rabbit liver finely and move it to a small bowl.
  Vigorously mix in about 1 1/2 tablespoons crème fraîche or sour cream.
  Now put the mixture into a fine-meshed sieve over a bowl and push it
  through with a rubber spatula. Reserve in the fridge.

  Preheat the oven to 375øF. Slice the top third off the heads of garlic
  and drizzle the olive oil over them. Wrap the heads loosely in foil and
  bake for 45 minutes to an hour, or until cloves are soft and brown. Set
  aside to cool.
 
  Chop off the tough ends of the mushroom stems and either discard or save
  for stock. Roughly chop or slice the mushrooms and set aside. Dice the
  rehydrated porcini. Pour the porcini soaking water though a paper towel
  into another bowl. Reserve the liquid.

  Heat a thick-bottomed large pot on high heat for 1 minute. Add the
  mushrooms and shake the pot. Stirring continuously, dry sauté the
  mushrooms until they release their water. Turn the heat down to
  medium-high. Use a wooden spoon to scrape up any mushroom bits off the
  bottom of the pan. Salt the mushrooms lightly. When the mushroom liquid
  is mostly gone, remove them to a bowl.

  Add the butter to the pot. When the butter melts, turn the heat down to
  medium. Pat the rabbit pieces dry and place in the pan. Work in batches
  if you need to, do not crowd the pan. Brown the pieces well on all
  sides. Remove the rabbit pieces from the pot and set aside.

  Increase the the heat to medium-high and add the shallots to the pot.
  Sauté until the shallots are nicely wilted, about 3 minutes. Stir
  from time to time. Sprinkle salt over everything.

  While the shallots are cooking, squeeze the roasted garlic into the
  mushroom soaking water you have strained, then whisk it together.

  Add the sherry or white wine to the shallots in the pot. Use a wooden
  spoon to scrape off any browned bits on the bottom of the pot. Let the
  sherry boil down by half. Add the mushroom-roasted garlic mixture and
  the stock and stir to combine. Add the thyme, all the mushrooms, the
  rabbit and the parsnips and bring everything to a bare simmer.

  Simmer gently for 90 minutes. You want the meat to be close to falling
  off the bone. Taste for salt right before you serve and add if needed.
  Stir in the parsley.

  If you are using the crème fraîche-liver mixture to thicken your stew,
  turn off the heat. When the stew stops bubbling, add the mixture and
  let it heat through for a minute before serving.

  Serves 4. 
 
  From: http://simplyrecipes.com/recipes/rabbit_stew

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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