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    Rabbit: Braised Rabbit Brunswick Stew

    Source of Recipe

    Jessica A. Walton

    List of Ingredients

    1 sm Rabbit -- (1 to 2 lb.)
    1/2 ts Basil -- chopped
    1/2 ts Chervil -- chopped
    1/2 ts Lemon Thyme -- chopped
    Salt And Pepper -- to taste
    2 tb Butter -- clarified
    1 Red Onion -- pared, halved
    1 Carrot -- (batonette)
    1 Celery Rib -- (batonette)
    2 Red Potatoes -- cut in
    Quarters
    1 qt Brown Chicken Stock
    4 oz Lima Beans -- shelled
    1 tb Tomato Concassee --

    * tomato concassee--skinned, seeded, finely chopped tomato pulp basil, chervil, lemon thyme, chopped, to taste

    Recipe

    Remove hind legs from rabbit; remove thigh bones. Combine herbs; sprinkle in thigh cavity. Season with salt and pepper; reserve. Trim off belly and front legs; cold smoke using desired wood for about 1 hour. Season rabbit loin; dice smoked pieces. Place butter in large pan; heat until hot. Add loin and smoked pieces; sear on all sides. Remove from pan; reserve. Place onion, carrot and celery in pan; cook until onion is caramelized. Return rabbit loin, smoked pieces and thigh to pan; add potatoes, stock and lima beans. Heat to boiling; cover. Place in 210 degree F oven; braise for 30 to 40 minutes.

    Remove rabbit loin, thighs, celery, carrot, onion and potatoes; reserve hot. Strain stock; place lima beans and smoked pieces in saute pan. Add tomato concassee and pinch of herbs; saute lightly. Add herbs to stock; heat until hot. Adjust seasoning. Serves: 2

    TO SERVE: Debone loin; reserve meat warm. Arrange celery and carrot batons on warm platter; lay thighs over. Arrange potatoes in two rows; place lima bean mixture in space between rows. Lay loins on beans. Pour stock over all. Serve with cornbread.

 

 

 


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