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    Pan�ed Mississippi Rabbit


    Source of Recipe


    Palace Caf�

    Recipe Introduction


    with Brandy Cream Fettuccine)
    Serves 2

    Over the years we�ve cooked rabbit all kinds of different ways, but have found that pan�ed rabbit is by far the moistest and juiciest. To change the flavor of the dish, use smoked gouda or mozzarella instead of Gruy�re.
    If you don�t like rabbit, or have a hard time finding it, try this recipe using chicken instead.

    List of Ingredients




    Brandy cream
    1 T Butter
    � C Onion, diced
    � C Carrots, diced
    � C Celery, diced
    � C Mushroom stems
    1 sprig Fresh thyme, picked
    � t Fresh garlic, minced
    � C Brandy
    � C Veal demi-glace, (see recipe p.#) or purchase in a specialty food store
    1 � C Heavy cream
    � t Kosher salt
    � t White pepper

    Panned Rabbit
    1 ea Rabbit, 3-4 lbs
    1 T Creole seasoning
    4 oz Tasso, sliced
    2 oz Gruy�re cheese, sliced in 1 oz slices
    � C Flour, seasoned with 1t Creole seasoning
    2 ea Eggs
    1 C Milk
    1 C Breadcrumbs
    � C Vegetable oil

    Fettuccine
    � C Carrots, small diced
    � C Mushrooms, sliced
    1 t Vegetable oil
    1 T Butter
    � C Leeks, sliced
    � C English peas (frozen peas work well)
    � C Brandy cream
    � lb Fettuccine, cooked
    1 T Creole mustard
    2 T Romano cheese, freshly grated
    2 T Red pepper, finely diced
    2 T Fresh parsley, chopped
    Kosher salt and cracked black pepper to taste

    Recipe



    Prepare rabbit: De-bone rabbit, removing tenderloin and cutting meat off legs to yield a total of 4 pieces of meat - one from each of the 2 back legs and 2 from the tenderloin. Lay each piece of meat on a piece of plastic wrap, place another piece of plastic wrap over each piece and lightly pound with a meat mallet. Season meat on both sides with Creole seasoning. Use more than 1 T Creole seasoning if necessary. Lay a slice of tasso and a slice of cheese on each of the two pieces of leg meat and top each with a piece of tenderloin meat. Set up a breading station (seasoned flour on one plate, lightly whisked eggs and milk in a small bowl and seasoned breadcrumbs on a second plate). Dust rabbit on each side with flour, then dip in egg wash and coat with breadcrumbs. Cover and refrigerate.

    Make brandy cream: Melt butter in a small saucepot. Saut� onion, carrots, celery, thyme and garlic until tender. Add brandy and tilt pot to ignite. Cook until flame extinguishes. Add veal demi-glace and heavy cream. Stir well and bring to a boil, then reduce heat and simmer for 20 minutes, or until sauce thickens and will coat a spoon. Pour sauce through a fine strainer, pressing on vegetables to release juices. Season with kosher salt and white pepper.

    Make fettuccine: Boil carrots for 10 minutes, or until slightly tender. Toss mushrooms with a little bit of salt, pepper and vegetable oil. Spread mushrooms evenly on a sheet pan and roast in a 350� oven for 10 minutes, or until they start to dry out. Melt butter in a large saut� pan and saut� carrots, leeks, mushrooms and peas until tender. Stir in brandy cream and cooked fettuccine. Cook for 5 minutes, or until pasta is hot. Adjust seasoning with salt and pepper to taste, then fold in Creole mustard.

    Pan�e rabbit: Preheat oil in a large saut� pan over medium-high heat. Saut� breaded rabbit until golden brown on both sides, then finish cooking in a 350� oven for 10-20 minutes.

    To serve: Place paneed rabbit on a bed of pasta and sprinkle with grated Romano cheese, red pepper and chopped parsley.

 

 

 


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