Braised Rabbit Brunswick Stew |
|
 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 2 |
|
Don't say you wont eat rabbit until you've tried this one. You can make it without the cold smoking portion also. Ingredients:
1 small rabbit (1 to 2 lb.) |
1/2 teaspoon basil, chopped |
1/2 teaspoon chervil, chopped |
1/2 teaspoon lemon thyme, chopped |
salt and pepper, to taste |
2 tablespoons butter, clarified |
1 red onion, pared,halved |
1 carrot (batonette) |
1 celery rib (batonette) |
2 red potatoes, cut in quarter |
1 quart brown chicken stock |
4 ounces lima beans, shelled |
skinned seeded finely chopped tomato, pulp |
basil |
chervil |
lemon thyme, chopped,to taste |
Directions:
1. Remove hind legs from rabbit; remove thigh bones.
2. Combine herbs; sprinkle in thigh cavity.
3. Season with salt and pepper; reserve.
4. Trim off belly and front legs; cold smoke using desired wood for about 1 hour.
5. Season rabbit loin; dice smoked pieces.
6. Place butter in large pan; heat until hot.
7. Add loin and smoked pieces; sear on all sides.
8. Remove from pan; reserve.
9. Place onion, carrot and celery in pan; cook until onion is caramelized.
10. Return rabbit loin, smoked pieces and thigh to pan; add potatoes, stock and lima beans.
11. Heat to boiling; cover.
12. Place in 210 degree F oven; braise for 30 to 40 minutes.
13. Remove rabbit loin, thighs, celery, carrot, onion and potatoes; reserve hot.
14. Strain stock; place lima beans and smoked pieces in saute pan.
15. Add tomato concassee and pinch of herbs; saute lightly.
16. Add herbs to stock; heat until hot.
17. Adjust seasoning.
18. TO SERVE: Debone loin; reserve meat warm.
19. Arrange celery and carrot batons on warm platter; lay thighs over.
20. Arrange potatoes in two rows; place lima bean mixture in space between rows.
21. Lay loins on beans.
22. Pour stock over all.
23. Serve with cornbread.
|
|