This recipe is a little out of season, but I hope you'll bookmark it and save it for later. The flavour on this is fantastic and it comes together fairly easily. We made it as a celebration dinner for our engagement after returning home from vacation (and because I wanted to use up the rabbit his mother had given us before the boy moved to San Francisco!). This can be dressed up for an elegant meal, but requires no complicated ingredients.
One year ago: Strawberry and Rosemary Caramel Buckwheat Tart
Two years ago: Leftover Skillet Eggs
Rabbit with Tomato and Green Olives (from Twelve: A Tuscan Cookbook)
Ingredients
4 tbsp olive oil
1 medium rabbit, cut into 8 pieces
1 sprig sage
1 sprig rosemary
3 garlic cloves, chopped
1/2 small dried red chili, crumbled
1 cup red wine
400g (14 oz) can tomatoes, pureed
2 cups vegetable stock or water
1 cup green olives
1. Heat olive oil in large stockpot. Add rabbit and brown.
2. Season rabbit with salt and pepper and add sage, rosemary, garlic, and chili and saute until fragrant.
3. Add wine and simmer.
4. When most of the wine has evaporated, add tomato puree. Simmer for a couple of minutes.
5. Add stock, reduce heat to low and simmer covered for 1.5 - 2 hours or until rabbit is very tender.
6. Uncover, add olives, and increase heat to medium. Simmer until sauce is reduced, about 10 minutes.
Showing posts with label rabbit. Show all posts
Showing posts with label rabbit. Show all posts
Sunday, July 15, 2012
Sunday, April 1, 2012
Hare and Chocolate Sauce
I am a lucky woman indeed to have a man who will make this dish for me for dinner. The chocolate, pancetta, and vegetables come together beautifully in this sauce. He substituted parsnips for the carrots and I quite liked it.
Two years ago: Lemon Sugar Cookies
Hare and Chocolate Sauce (from Real Chocolate)
Ingredients
1 hare, weighing around 5 lbs, jointed
flour
salt and pepper
4 tbsp olive oil
100g pancetta, cubed
12 shallots, finely chopped
4 garlic cloves, finely chopped
1 small fennel bulb, cored and chopped
3 large carrots (or parsnips), chopped
2 ounces dark chocolate or 4.5 tbsp cocoa powder
marinade
1 bottle red wine
6 bay leaves
5 whole star anise
1/2 tsp fennel seeds
1. Marinate overnight in wine, bay leaves, star anise, and fennel.
2. Dry hare and dust with flour seasoned with salt and pepper. Brown each piece in oil in a heavy bottomed pan.
3. Add marinade and bring to a boil, reduce heat, and simmer until tender, ~2.5 hours give or take.
4. Meanwhile, dry-fry pancetta until golden. Add shallots, garlic, fennel, carrots, and olive oil and saute until carrots are tender.
5. Add vegetable mixture to hare along with chocolate and simmer 15 minutes. Adjust seasoning to taste and serve.
Two years ago: Lemon Sugar Cookies
Hare and Chocolate Sauce (from Real Chocolate)
Ingredients
1 hare, weighing around 5 lbs, jointed
flour
salt and pepper
4 tbsp olive oil
100g pancetta, cubed
12 shallots, finely chopped
4 garlic cloves, finely chopped
1 small fennel bulb, cored and chopped
3 large carrots (or parsnips), chopped
2 ounces dark chocolate or 4.5 tbsp cocoa powder
marinade
1 bottle red wine
6 bay leaves
5 whole star anise
1/2 tsp fennel seeds
1. Marinate overnight in wine, bay leaves, star anise, and fennel.
2. Dry hare and dust with flour seasoned with salt and pepper. Brown each piece in oil in a heavy bottomed pan.
3. Add marinade and bring to a boil, reduce heat, and simmer until tender, ~2.5 hours give or take.
4. Meanwhile, dry-fry pancetta until golden. Add shallots, garlic, fennel, carrots, and olive oil and saute until carrots are tender.
5. Add vegetable mixture to hare along with chocolate and simmer 15 minutes. Adjust seasoning to taste and serve.
Saturday, February 4, 2012
Rabbit with Sichuan Pepper
My grocery store seems to be permanently stocking rabbit now which makes for a weekly temptation. This past week, they had cut-up half rabbits available, so I decided it was finally time to try a Chinese rabbit dish. This works out great. The book classifies this as an appetizer and suggests serving it room temperature, but it's great as dinner still warm with some rice and a side salad.
One year ago: Sweet Tart Dough
Two years ago: Cranberry Pecan Bread
Rabbit with Sichuan Pepper (from Land of Plenty)
Ingredients
570g rabbit meat, on or off the bone
peanut oil for deep-frying
Marinade
3 scallions, white parts only
piece of fresh ginger, unpeeled
1 tbsp Shaoxing rice wine
1/2 tsp salt
Sauce
generous handful of dried Sichuanese chiles
2 tbsp whole Sichuan pepper
3/4 cup chicken stock
1/2 tsp sugar
1 tsp dark soy sauce
salt
Finish
1 tsp sesame oil
1. Chop rabbit, on or off bone, into 1" chunks. Slightly crush scallion and ginger and roughly chop them. Add marinade ingredients to rabbit and leave in cool place for 30 minutes or more.
2. Snip chiles in half or into 1/2" sections, discarding seeds.
3. Heat enough oil for deep-frying (or shallow frying) until beginning to smoke. Add rabbit chunks and fry over high heat for 5 minutes, until golden brown. Remove and drain.
4. Heat 3 tbsp of oil in wok over medium heat. Add chiles and Sichuan pepper and stir-fry until oil is fragrant.
5. Add cooked rabbit chunks and stir.
6. Add stock and bring to a boil. Turn down heat and add sugar and soy sauce. Season with salt to taste.
7. Simmer for about 15 minutes until liquid has all but evaporated.
8. Remove from heat, stir in sesame oil, and let cool.
One year ago: Sweet Tart Dough
Two years ago: Cranberry Pecan Bread
Rabbit with Sichuan Pepper (from Land of Plenty)
Ingredients
570g rabbit meat, on or off the bone
peanut oil for deep-frying
Marinade
3 scallions, white parts only
piece of fresh ginger, unpeeled
1 tbsp Shaoxing rice wine
1/2 tsp salt
Sauce
generous handful of dried Sichuanese chiles
2 tbsp whole Sichuan pepper
3/4 cup chicken stock
1/2 tsp sugar
1 tsp dark soy sauce
salt
Finish
1 tsp sesame oil
1. Chop rabbit, on or off bone, into 1" chunks. Slightly crush scallion and ginger and roughly chop them. Add marinade ingredients to rabbit and leave in cool place for 30 minutes or more.
2. Snip chiles in half or into 1/2" sections, discarding seeds.
3. Heat enough oil for deep-frying (or shallow frying) until beginning to smoke. Add rabbit chunks and fry over high heat for 5 minutes, until golden brown. Remove and drain.
4. Heat 3 tbsp of oil in wok over medium heat. Add chiles and Sichuan pepper and stir-fry until oil is fragrant.
5. Add cooked rabbit chunks and stir.
6. Add stock and bring to a boil. Turn down heat and add sugar and soy sauce. Season with salt to taste.
7. Simmer for about 15 minutes until liquid has all but evaporated.
8. Remove from heat, stir in sesame oil, and let cool.
Thursday, January 12, 2012
Braised Rabbit with Roasted Red Pepper and Merguez Sausage
I wasn't going to post this recipe because the effort to reward ratio just seemed off, but that was before I tasted the leftovers. After I little time with the flavours melding in the fridge, this dish was nothing short of amazing. It may not be the easiest thing to make, but I've changed my mind and decided it's worth it. Recipe below is scaled in half from the original. Feel free to double it back up!
One year ago: Green Curry Shrimp with Rice
Two years ago: Almost Eggs Benedict
Braised Rabbit with Roasted Red Peppers and Merguez Sausage (from All About Braising)
Ingredients
1 rabbit
Marinade
1 tbsp extra virgin olive oil
1/2 tbsp sherry vinegar
3/4 tsp coarse salt
1/4 tsp crushed red pepper flakes
Stock
1/2 medium yellow onion (3 ounces), thickly sliced
1/2 medium carrot, thickly sliced
1 garlic clove, unpeeled, smashed
small handful parsley stems
3 black peppercorns
1 bay leaf
coarse salt
1 1/2 cup chilled chicken stock or water
Braise
1 large red bell pepper (6 - 7 ounces)
1 1/2 tbsp extra virgin olive oil
1/2 medium yellow onion (3 ounces), finely chopped
1/2 celery stalk, finely chopped
2 cloves garlic, thinly sliced
1/2 tsp pimenton or paprika
1/2 tbsp tomato paste
3 tbsp sherry
2 tbsp chopped parsley
1/4 pound merguez sausage, cut into 1" pieces
salt and pepper
For liver and kidneys
1 tbsp extra virgin olive oil
2 tbsp sherry
salt and pepper
1. Preheat oven to 450F.
2. Butcher the rabbits so that you have the saddle and 4 legs separated from the rest of the rabbit (the book does an excellent job of describing this). Set liver and kidneys aside. Chop remaining carcass into 2 - 3 inch chunks.
3. Place chopped up carcass and belly flaps in lightly oiled roasting pan and roast until lightly browned and sizzling, 30 - 35 minutes.
4. Marinate rabbit legs and saddle with marinade ingredients for at least 2 hours.
5. Place roasted bones in small stockpot. Deglaze roasting pan with 2 tbsp water and add to pot. Add stock ingredients and simmer for at least 1.5 hours.
6. Roast red peppers, peel, and cut into 2 by 1/4" strips.
7. Heat oven to 300F.
8. Heat 1 tbsp olive oil in a shallow braising pan or large skillet over medium-high heat. Sear rabbit pieces until a golden crust forms on each side, 5 - 7 minutes. Return to bowl.
9. Drain pan of all but a few teaspoons of fat. Add onion and celery and cook until softened and tinged brown, 6 minutes. Add garlic, pimenton, and tomato paste and cook until you smell the garlic, 1 - 2 minutes. Add 2 tbsp sherry and bring to a boil until reduced to a wet paste. Add strained rabbit stock and boil at a strong simmer until only 1/2 cup liquid remains, about 15 minutes.
10. Add rabbit legs to simmering liquid along with half of parsley. Place saddle on top. Cover with a piece of parchment and place lid on top. Slide into oven and braise for 1 hour.
11. Meanwhile, heat 1/2 tbsp of oil in large skillet. Cook sausage and transfer to a plate. Drain excess fat. Add pepper strips, remaining 1 tbsp sherry and stir until heated through. Return sausage to pan and set aside.
12. Separate liver into 3 lobes. Season liver and kidneys with salt and pepper. Heat olive oil in small skillet and sear organs on each side until cooked through. Transfer to plate. Deglaze pan with sherry and reduce to glaze. Pour over organs.
13. When rabbit is almost tender, remove from oven and add in sausage-pepper mix. Stir to blend. Return parchment paper and lid and slide back into oven to braise until rabbit is fork tender, about 10 minutes. Uncover, stir in liver and kidney and sprinkle with remaining parsley. Serve.
One year ago: Green Curry Shrimp with Rice
Two years ago: Almost Eggs Benedict
Braised Rabbit with Roasted Red Peppers and Merguez Sausage (from All About Braising)
Ingredients
1 rabbit
Marinade
1 tbsp extra virgin olive oil
1/2 tbsp sherry vinegar
3/4 tsp coarse salt
1/4 tsp crushed red pepper flakes
Stock
1/2 medium yellow onion (3 ounces), thickly sliced
1/2 medium carrot, thickly sliced
1 garlic clove, unpeeled, smashed
small handful parsley stems
3 black peppercorns
1 bay leaf
coarse salt
1 1/2 cup chilled chicken stock or water
Braise
1 large red bell pepper (6 - 7 ounces)
1 1/2 tbsp extra virgin olive oil
1/2 medium yellow onion (3 ounces), finely chopped
1/2 celery stalk, finely chopped
2 cloves garlic, thinly sliced
1/2 tsp pimenton or paprika
1/2 tbsp tomato paste
3 tbsp sherry
2 tbsp chopped parsley
1/4 pound merguez sausage, cut into 1" pieces
salt and pepper
For liver and kidneys
1 tbsp extra virgin olive oil
2 tbsp sherry
salt and pepper
1. Preheat oven to 450F.
2. Butcher the rabbits so that you have the saddle and 4 legs separated from the rest of the rabbit (the book does an excellent job of describing this). Set liver and kidneys aside. Chop remaining carcass into 2 - 3 inch chunks.
3. Place chopped up carcass and belly flaps in lightly oiled roasting pan and roast until lightly browned and sizzling, 30 - 35 minutes.
4. Marinate rabbit legs and saddle with marinade ingredients for at least 2 hours.
5. Place roasted bones in small stockpot. Deglaze roasting pan with 2 tbsp water and add to pot. Add stock ingredients and simmer for at least 1.5 hours.
6. Roast red peppers, peel, and cut into 2 by 1/4" strips.
7. Heat oven to 300F.
8. Heat 1 tbsp olive oil in a shallow braising pan or large skillet over medium-high heat. Sear rabbit pieces until a golden crust forms on each side, 5 - 7 minutes. Return to bowl.
9. Drain pan of all but a few teaspoons of fat. Add onion and celery and cook until softened and tinged brown, 6 minutes. Add garlic, pimenton, and tomato paste and cook until you smell the garlic, 1 - 2 minutes. Add 2 tbsp sherry and bring to a boil until reduced to a wet paste. Add strained rabbit stock and boil at a strong simmer until only 1/2 cup liquid remains, about 15 minutes.
10. Add rabbit legs to simmering liquid along with half of parsley. Place saddle on top. Cover with a piece of parchment and place lid on top. Slide into oven and braise for 1 hour.
11. Meanwhile, heat 1/2 tbsp of oil in large skillet. Cook sausage and transfer to a plate. Drain excess fat. Add pepper strips, remaining 1 tbsp sherry and stir until heated through. Return sausage to pan and set aside.
12. Separate liver into 3 lobes. Season liver and kidneys with salt and pepper. Heat olive oil in small skillet and sear organs on each side until cooked through. Transfer to plate. Deglaze pan with sherry and reduce to glaze. Pour over organs.
13. When rabbit is almost tender, remove from oven and add in sausage-pepper mix. Stir to blend. Return parchment paper and lid and slide back into oven to braise until rabbit is fork tender, about 10 minutes. Uncover, stir in liver and kidney and sprinkle with remaining parsley. Serve.
Sunday, March 27, 2011
Rabbit with Rosemary and White Wine
I've never cooked rabbit before. I've eaten it and found it delicious, so I was eager to try it on my own. For some reason, I didn't realize rabbit would look so ... rabbity. At the butcher shop, the poor rabbits still had their heads attached and appeared to be frozen mid-leap. Luckily, the butcher offered to cut the rabbit and gave me a choice between taking the head or not. When it came time to actually cook the rabbit, it took all of my will to handle the poor bunny. I was certain I'd never cook rabbit again, but then I tried this dish ... and I may have to make rabbit again. If only I could find a less rabbit-looking rabbit.
The only changes I made to this dish is skipping on soaking the rabbit, simmering the rabbit for longer, and upping the garlic slightly. The sauce on this dish is outstanding. Prior to serving, a few of us were lapping up the extra sauce with bread. I highly recommend it.
Rabbit with Rosemary and White Wine (from Hazan's Essentials of Classic Italian Cooking)
Ingredients
1 rabbit cut into 8 pieces (3 - 3.5 lbs)
1/3 cup extra virgin olive oil
1/4 cup celery, finely diced
1 - 2 garlic cloves, peeled (I also minced)
2/3 cup dry white wine
2 springs fresh rosemary
salt
black pepper
1 beef bouillon cube
2 tbsp tomato paste
1/3 cup warm water
1. Choose a saute pan that can contain all the rabbit pieces without overlapping. Add oil, celery, garlic, and rabbit, cover tightly and turn heat on low.
2. Cook rabbit, turning the meat occasionally, but do not leave uncovered for 2 - 2.5 hours.
3. Uncover the pan, turn the heat up to medium, and cook until all the liquid has simmered away, turning the rabbit from time to time.
4. Add wine, rosemary, salt, and pepper. Allow wine to simmer until it has evaporated.
5. Meanwhile, dissolve bouillon cube and tomato paste in 1/3 cup warm water.
6. Add mixture to the pan. Cook at a steady, gentle simmer for another 15 minutes or more, until the juices have formed a dense little sauce, turning the rabbit pieces from time to time.
The only changes I made to this dish is skipping on soaking the rabbit, simmering the rabbit for longer, and upping the garlic slightly. The sauce on this dish is outstanding. Prior to serving, a few of us were lapping up the extra sauce with bread. I highly recommend it.
Rabbit with Rosemary and White Wine (from Hazan's Essentials of Classic Italian Cooking)
Ingredients
1 rabbit cut into 8 pieces (3 - 3.5 lbs)
1/3 cup extra virgin olive oil
1/4 cup celery, finely diced
1 - 2 garlic cloves, peeled (I also minced)
2/3 cup dry white wine
2 springs fresh rosemary
salt
black pepper
1 beef bouillon cube
2 tbsp tomato paste
1/3 cup warm water
1. Choose a saute pan that can contain all the rabbit pieces without overlapping. Add oil, celery, garlic, and rabbit, cover tightly and turn heat on low.
2. Cook rabbit, turning the meat occasionally, but do not leave uncovered for 2 - 2.5 hours.
3. Uncover the pan, turn the heat up to medium, and cook until all the liquid has simmered away, turning the rabbit from time to time.
4. Add wine, rosemary, salt, and pepper. Allow wine to simmer until it has evaporated.
5. Meanwhile, dissolve bouillon cube and tomato paste in 1/3 cup warm water.
6. Add mixture to the pan. Cook at a steady, gentle simmer for another 15 minutes or more, until the juices have formed a dense little sauce, turning the rabbit pieces from time to time.
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