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Cooking For Fun's
Are You Game?

Other Game


Crusted Buffalo Tenderloin with Chipolte Onions
Recipe courtesy Loretta Barret Oden, Corn Dance Café
1 tbsp juniper berries
1 tbsp coriander seed
1 tbsp dried Mexican oregano
1-1/2 tsp black peppercorns
1/2 tsp kosher salt
5 whole allspice
1-1/2 tbsp chopped pecans
4 cloves garlic, chopped
1 buffalo or beef tenderloin, 4 to 5 pounds, fat trimmed, rolled, and
tied
1 can chipolte chiles
1 onion, thinly sliced
1 tbsp oil
2 cups buffalo stock or Demi-glace or beef broth plus 1/2 cup red wine
3 to 4 fresh sage leaves, chopped
Salt and pepper, to taste
1/2 cup whole cranberry sauce or chopped dried tart cherries can be
added for a sweeter flavor jus (optional)

Preheat oven to 425 F. In a blender, finely grind the first 7 ingredients in a blender or food processor. Add garlic and whirl to form a paste. Rub seasoning paste all over tenderloin. Set meat on rack in a 12 by 17-inch roasting pan. Roast in a 425 F oven for 20 minutes. (If using buffalo, do not cook beyond rare or it will start to dry out). Meanwhile, rinse canned chipoltes, discard seeds and veins and mince. Mix onion slices with oil and put in roasting pan around meat (not on rack). Continue to cook until a thermometer inserted in center of the thickest part of meat registers 130 degrees for rare, 30 to 40 minutes longer. Transfer roast to a platter and let rest in a warm place for 10 to 15 minutes (to allow juices to settle and meat to firm slightly for neater slicing). Skim and discard excess fat from drippings in roasting pan. Add back the chipoltes and onions to
pan. Set pan over medium-high and deglaze with the stock-wine mixture, cranberry sauce or chopped dried tart cherries (if using) scraping browned bits free, stirring until mixture is reduced to desired consistency. Sauce may be served as is or pureed and strained. Slice meat and offer chipolte-onion sauce to spoon over portions. Add salt and pepper to taste. Serve immediately.

CFF Shared by Mike


Pan-Roasted Wild Boar with Shiitake Mushrooms
Recipe Courtesy of Marcella Hazan
2 lbs wild boar tenderloin or pork tenderloin, cut into 2 pieces
1/4 cup extra virgin olive oil
1 cup very thinly sliced onion
3 large garlic cloves, peeled and lightly mashed with the flat side of a knife blade
4 or 5 whole bay leaves
1/2 cup finely cut celery, both stalk and leaves
1 tbsp fresh Rosemary leaves or 1/2 tbsp dried Rosemary, chopped
1 cup red wine (juicy, fruity wine such as Rosso di Montalcino)
1 lb fresh shiitake mushrooms
1 tbsp butter

In a deep rectangular or oval dish that can contain the meat and all the other ingredients except for the mushrooms, combine the pork tenderloin, 3 tbsp of olive oil, onion, garlic, bay leaves, celery, rosemary, and red wine. Turn the meat over several times to coat it well, then cover the dish with plastic wrap and refrigerate overnight. Take it out occasionally whenever convenient to turn the pork over, basting it with its marinade.

The following day, take the meat out of the refrigerator at least 1 hour before proceeding with the preparation of the dish. Turn it over and baste it when you take it out of the refrigerator, and once every half hour thereafter.

Detach the mushroom caps from the stems, discarding the stems. Wash the caps quickly in running cold water without letting them soak. Pat them dry gently but thoroughly with a cloth towel, and cut them into thin slices.

Lift the tenderloin out of the deep dish, pick out any bits of the vegetables from the marinade that may be sticking to it, and pat the meat dry with kitchen towels.

In a skillet that can accommodate the two pieces of pork without overlapping, put in the remaining tablespoon of olive oil, and turn the heat to high. When the oil is hot enough to sizzle when you put in the meat, slip in both pieces. Turn the meat over to brown it evenly all around, then transfer it to a platter.

Pour all the marinade from the deep dish into the skillet, turn the heat down to low, and cover the pan. Cook, stirring occasionally, until all the vegetables are very soft or almost dissolved.

While the marinade is cooking, put 1 tablespoon of butter in a medium skillet, turn the heat to medium, and add the sliced shiitake caps with some salt. Cook, turning the mushrooms over occasionally, until the liquid they shed evaporates completely and they have become very tender. When the vegetables of the marinade are very soft, add the cooked shiitake mushrooms, cooking them together for about a minute or two. Add both pieces of pork, sprinkling them with salt and several grindings of black pepper, and raise the heat to high. Cook the meat for 10 minutes on each side.

Transfer the meat onto a cutting board, cut into slices 1/3-inch thick, and place slices on a very warm serving platter. Remove the bay leaves from the marinade -- and the garlic cloves, if you can find them -- then cover the meat with the cooked marinade and mushrooms and serve at once.

Ahead-of-time note: When the overnight marinating of the meat is complete, it would be desirable to proceed at once through all the succeeding steps, but if you wish you can stop a few hours in advance right after the shiitake mushrooms and cooked-down marinade have been combined. Cook the meat, however, only when ready to serve, because it may dry out and become stringy if reheated. Yield: 4 to 6 servings

CFF Shared by Mike


Jerked Whole Boar/Pig
Recipe courtesy of Clarissa Dickson Wright
Whole jerk boar suckling pig
1/2 Scotch bonnet pepper, cored, de-seeded and chopped
1 tbsp of fresh thyme leaves
1 tbsp finely chopped ginger root
1/2 tsp each nutmeg and cinnamon
2 cloves garlic, crushed
3 spring onions, chopped
2 tsp ground pimento
2 tsp lime juice
2 tbsp vegetable oil

Puree all the seasonings and add the blood from the pig. Scrape off all the hair. Rub the flesh with the Jerk spices and roast the pig/boar over a pit.

CFF Shared by Mike


Roast Bear in Raisin Sauce
Recipe By: Nancy Deer With Horns
Serving Size: 8
4 lbs bear roast
3-1/2 cups water
1 tbsp flour
1-1/2 tsp dry mustard
1/2 tsp salt
1/4 tsp pepper
2-1/2 tbsp lemon juice -- (fresh)
1/4 cup raisins -- seedless

1. Preheat oven to 350 F.

2. First, cut all fat off bear meat and place in roasting pan.

3. Pour in 2 cups of water, cover and roast for 2 1/2 hours.

4. Mix flour, dry mustard, salt and pepper in saucepan. Slowly add in lemon juice and remaining water. Add raisins, cook over medium heat while stirring constantly until mixture has a syrup consistency.

5. Pour raisin sauce over the bear roast, then continue to roast for 30 minutes, basting roast 3-4 times while baking.

Notes: This was downloaded from a beautiful Native American website by Mitchell and Nancy Deer with Horns, http://www.angelfire.com/ct/deerwhorns/.

CFF Shared by Alice


Bear Roast
4 lbs Bear meat
Pepper to taste
Celery salt to taste
2 garlic cloves
8 oz (piece) Salt pork
1 cup coffee, black

Par boil the bear meat in 2 qts of water and 1 tbsp soda to eliminate the wild taste. Season the bear meat with the celery salt an pepper  and place in a stock pot, adding the garlic, salt pork, and enough water to cover; Cook `til meat is tender, then drain RESERVING the pan juices. Place the meat in a roasting pan and top with the onions, roast at 350 F until brown, basting with the reserved juices. Thicken the remaining juices for gravy and serve over potatoes served with the bear roast.

Source: NYS DEC Albany NY from Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'

CFF Shared by Alice


Porcupine Stew
1 porcupine carcass, butchered
1/2 cup vinegar
8 cup water
1 beef bouillon cube
2 tsp salt
1 lg carrot, chopped
2 sm onions, chopped
1/2 green bell pepper, chopped
3 tbsp flour
1/4 cup water
1 (8 oz) can corn, drained
4 cup rice, cooked

Soak the porcupine in a mixture of water (to cover) & vinegar in a large bowl for 1 hour, drain and pat dry. Then place it in a stock pot and add 4 cups of water, cook for 4-5 hours until the meat falls off the bones, using additional water as necessary. Cool and debone. Combine 4 c water, beef cube, salt and pepper to taste,
carrots, onions, and green pepper in a large saucepan and cook for 15 min. Then add the meat and cook for 10 min. Blend the flour and the remaining 1/4 c water and stir into the stew, add the corn and simmer for 5 min. stirring constantly. Serve over hot cooked rice with hot rolls or french bread and grated cheese.

CFF Shared by Alice


Fried Beaver Tail
2 beaver tails
1/2 cup vinegar
1 tbsp salt
2 tsp soda
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
1/4 cup butter
1/4 cup sherry or cooking wine
1 tsp dry mustard
1 tsp sugar
1 tbsp Worcestershire sauce

Skin beaver tails, clean thoroughly and wash well in a solution of salt water. Let soak overnight in cold water to cover, adding 1/2 cup vinegar and 1 tablespoon salt to water.

The next day, remove from the brine, wash, then cover with solution of 2 tsp soda to 2 quarts water. Bring to a boil, reduce heat and simmer 10 minutes. Drain. Dredge beaver tails in seasoned flour. Melt butter in heavy fry pan and saute tails at low heat until tender.

Mix wine with mustard, sugar, garlic powder and Worcestershire sauce. Add to beaver tails and simmer gently for 10 minutes, basting frequently.

From "Northern Cookbook" edited by Eleanor A. Ellis, Indian Affairs and Northern Development, Ottawa 1973.

CFF Shared by Alice


Squirrel Stew
3 squirrels, cleaned and cut into serving pieces
1/2 cup butter
2 onions, diced
2 tbsp wine or cider vinegar
1 pinch thyme
Salt and pepper to taste
2 tbsp flour
1 cup cold water

The recipe says - Squirrel meat is light-colored, fine-textured, with mild flavor. Melt butter in big cast iron Dutch oven. Brown squirrel pieces on all sides. Do not cook, just brown. Remove and brown onions, then add vinegar and seasonings, stirring well. Return squirrel pieces to Dutch oven and add enough water to almost cover meat. Cover and bake 1 hour, then reduce heat. In today's kitchen oven, begin at 350 F and cut to 315. Mix flour in cold water until there are no lumps, after squirrel has baked about 2 hours. Stir into pot, and keep stirring about 10 minutes until it bubbles into a thin gravy. Serve squirrel over hot biscuits with lots of gravy. Yes, there are bones. Eat slowly and remove bones as you go.

CFF Shared by Leilani


Beaver in Sour Cream
1 beaver, skinned and cleaned
1/2 cup vinegar
1 tbsp salt
2 qt water
2 tsp soda
1/2 cup flour
1 tsp salt
1/4 tsp paprika
1/4 cup butter
1 md onion, sliced
1/2 cup water
1 cup sour cream

Soak beaver overnight in solution of 1/2 cup vinegar and 1 tablespoon  salt in cold water to cover.

The next day, remove the beaver from the brine, wash anc cover with solution of 2 teaspoons soda to 2 quarts of water. Bring to a boil, reduce heat and simmer 10 minutes. Drain and rinse beaver and cut into serving pieces. Dredge each piece of meat thoroughly in the seasoned flour. Melt butter in a heavy fry pan and brown the pieces of meat.

Transfer meat to a greased casserole, slice onions over top, add water and bake at 325 F until tender. When meat is almost tender, add 1 cup sour cream to the casserole. Stir well and continue cooking until tender. Serves 4.

From "Northern Cooking" edited by Eleanor A. Ellis, Indian Affairs and Northern Development, Ottawa 1973.

CFF Shared by Alice


Caribou Curry
1 lb caribou meat
1 lg onion, chopped
1 inch ginger root - finely chopped
2 cl garlic, minced
1 tsp pepper to taste
1 tsp cumin powder
1 tsp tumeric
1/2 tsp salt or to taste
2 tbsp mustard oil
1/2 cup water or broth

Heat oil in a pan and add the tumeric, then the remainder of the  spices except for the garlic, and mix well.  Cut the meat into bite-sized pieces and add, frying until it becomes brown.  Add the garlic, then the water. Simmer gently until the meat is tender and the sauce has thickened somewhat, about 30 or more minutes.

CFF Shared by Alice


Coniglio Alla Salvia (Rabbit with Sage)
4 sl bacon
3 garlic cloves, peeled
6 sage leaves, fresh or 1 tbsp dried
2 cups chicken stock
1/2 cup vegetable oil
3 lb rabbit, dressed, in 8 pieces
Salt
Pepper to taste
Flour for dredging
1 tsp balsamic vinegar
1 cup dry white wine

Chop the bacon, garlic and sage very fine, to paste consistancy. (If using a blender or processor, add 1 or 2 tablespoons of the stock.) Heat the vegetable oil in a large casserole, meanwhile seasoning the rabbit parts with salt and pepper and dredging them lightly in flour, shaking off the excess. Add the rabbit to the casserole and cook over high heat, turning it until browned, about 3 minutes on per side.

Discard the oil from the casserole. Add the bacon mixture, and return to the heat, cooking 3 minutes and stirring occasionally. Add the balsamic vinegar and white wine, and simmer 5 minutes. Add 1 cup of
the stock, salt and pepper to taste, and cover the casserole. Simmer until the rabbit is tender, about 45 minutes, stirring occasionally and adding the remaining stock gradually, as needed, to keep the meat moist. Transfer the rabbit pieces to a large serving dish and strain the sauce, which should be thick, over them. If the sauce is thin, quickly reduce it over high heat.

From La Cucina Di Lidia by Lidia Bastianich and Jay Jacobs

CFF Shared by Alice


John's Creole Rabbit
1 lg or 2 small rabbits, disjointed
1/2 cup flour
1/2 tsp salt
Oil for frying
3 lg onions, sliced in rings
1 cup diced celery (2 large ribs)
1 cup diced scallions (2 bunches) including about 1" of green portion
6 cloves garlic, diced fine
4 bay leaves
3 lemons quartered
1/4 tsp basil
3/4 cup chicken broth
Salt and pepper to taste

Wash and pat dry rabbit parts. Combine flour and salt and dredge rabbit parts in it. Heat oil to 360 degrees and fry rabbit 3-4 minutes per side until crisp. Remove, drain on paper towels, and place in a large (5-6 quart) covered casserole.

Preheat oven to 350 degrees. Spread all remaining ingredients on top of rabbit, squeezing each lemon quarter, then including rind. Cover and bake one hour.

Remove cover of casserole, stir ingredients gently, then return to oven, uncovered. Turn heat up to 500 degrees. Bake 15 minutes, or until rabbit is well browned. Discard lemons and bay leaves. Add salt
and pepper to taste. Serve over rice.

Source: John Lopinto, Dinner Bell, McComb, Mississippi

CFF Shared by Alice


Southern Fried Squirrel or Rabbit
1/3 cup all-purpose flour
1/2 tsp salt
1/8 tsp black pepper
1/8 tsp cayenne pepper, optional
2 ea squirrels or 1 wild rabbit, Cut up
Vegetable oil
3 tbsp all-purpose flour
1-1/2 cup milk or chicken broth
Salt and pepper
Brown bouquet sauce

In large plastic food-storage bag, combine 1/3 cup flour, the salt, black pepper, and cayenne pepper; shake to mix. Add squirrel pieces; shake to coat. In large skillet, heat 1/8 inch of oil for squirrel, or 1/4 inch of oil for rabbit, over medium-high heat until hot.  Add coated meat; brown on all sides. Reduce heat; cover tightly.  Cook over very low heat until tender, 35-45 minutes for squirrel, 20-25 minutes for rabbit, turning pieces once. Remove cover; cook 5 minutes longer to crisp. Transfer meat to plate lined with paper towels. Set aside to keep warm.

Discard all but 3 tablespoons oil. Over medium heat, stir flour into reserved oil. Blend in milk. Cook over medium heat, stirring constantly, until thicken and bubbly. Add salt and pepper to taste.  Add bouquet sauce if darker color is desired.  Serve gravy with meat.

CFF Shared by Mike


Broiled or Grilled Caribou Steaks
6 (1/2-inch thick) caribou steaks
Bacon fat or lard
Basting Sauce:
1-1/2 cup red wine
3 tbsp oil
1/8 tsp ground ginger
1 dash hot pepper sauce
Salt and black pepper

Combine all the basting sauce ingredients and soak the meat slices in the sauce for at least 24 hours. Pour off and reserve the sauce. Put the meat on a board and pat it dry, then nick the edges of the slices and rub them all over with the fat.

Heat the grill to medium-high and grill the steaks until medium-rare. Baste the meat with the reserved basting sauce while cooking and turn it once. When done, transfer the slices to a warmed serving platter, and serve at once.

The remaining marinade can be brought to a boil in a small sauce pan and served as a sauce at the table if desired.

CFF Shared by Mike


Honey Roast Rabbit
2 small rabbits, about 1 1/2 pounds each
1 cup orange juice
1/2 tsp ground black pepper
2 tsp ground fennel
1 tsp saffron threads, crumbled
1 tsp cayenne pepper
2 tsp coarse sea salt
2 tbsp lemon juice
1/4 cup honey
2 cups orange juice
Coarse sea salt
1 bunch watercress, coarse stems removed, for garnish
Wedges of lemon, for garnish
1 medium onion, thinly sliced and soaked for 30 minutes in ice water

Rinse the rabbits and pat them dry with paper towels. Cut each one into three pieces; the hind legs, the front legs, and the loin. Cut the hind and front leg sections into 2 pieces each, leaving the loin in one piece. You should now have 5 sections per rabbit.

Place the rabbit pieces in a large deep nonreactive bowl. In a small sauce pan over medium heat, reduce the orange juice to half a cup. In a small bowl, combine the pepper, fennel, saffron, cayenne, and salt. Add the reduced orange juice and the lemon juice, whisk together, and let stand for 10 or 15 minutes. Add the honey and mix together. Pour this mixture over the rabbit pieces, toss so that each one is evenly coated, and let sit at room temperature for about 1 hour, loosely covered. Toss the pieces every 15 minutes.

Preheat the oven to 400 F. Remove the rabbit from the marinade and place on a rack in a roasting pan. Roast the rabbit for 20 to 25 minutes, until done through with no trace of pink remaining. Baste once with the marinade halfway through the cooking time, then again when you remove the rabbit from the oven. Place the rabbit pieces on a platter and surround them with sprigs of watercress and wedges of lemon. Drain the onion slices briefly on paper towels, separate them into rings and scatter them over the top. Yield: 6 to 8 servings

CFF Shared by Mike


Stewed Rabbit
1 fryer rabbit, about 3 1/2 pounds, cut into eighths and fat removed
Salt and pepper
1/4 cup olive oil
1/4 lb pancetta, cut into small dice
2 onions, chopped
3 cloves garlic, smashed
2 cups cremini mushrooms, washed and cut in half (if not available, use
button mushrooms)
1/2 cup dry white wine
3 pepperoncini, seeded and chopped
4 tomatoes, peeled, seeded and diced
3/4 cup chicken stock
4 sprigs fresh thyme
2 sprigs fresh oregano
2 tbsp capers, rinsed

Season the rabbit well with salt and pepper. Heat the olive oil in a large saute pan. Fry the rabbit pieces in the oil over medium heat until they are nicely browned. Once browned, remove the pieces from the pan and keep in a warm place. Leave the oil in the pan. Brown the pancetta in the oil. Add the onion and cook for 4 minutes over medium heat. Add the garlic and saute for 2 minutes. Add the mushrooms and cook for 3 minutes, then add the wine. Cook the mixture until the wine is reduced by half. Add the pepperoncini, tomatoes, chicken stock, thyme and oregano. Place the rabbit pieces back in the pan and continue to simmer for 15 minutes.

After 15 minutes, mix in the capers, spoon equal portions of the dish onto warm plates and serve immediately. Yield: 4 servings

CFF Shared by Mike


Lapin a la Moutarde (Rabbit)
1 rabbit, cut up, liver; set aside for another use
Salt and pepper to taste
1/3 cup Dijon mustard
3 tbsp canola oil
1 tbsp butter
1-1/2 cups dry white wine
2 medium onions, finely chopped
1 tbsp superfine flour such as Wondra
1-1/2 cups chicken or rabbit stock
Several branches fresh thyme, rosemary, summer savory or tarragon
1 bay leaf
Chopped parsley
Cooked rice

Season rabbit with salt and pepper. Brush one side of each piece with mustard. Heat oil and butter in a deep, non-reactive skillet and cook pieces, mustard side down, when fat is hot. Don't crowd the pan. Cook in batches if necessary (or use two pans). Brown 10 minutes. Season and coat other side with mustard. Brown another 10 minutes. Remove rabbit and add a few tablespoons of wine to pan. Scrape up browned bits with a wooden spoon. Add onions and cook until soft. Stir in flour and mix well. Add remaining wine, stock, thyme (or other herb) and bay leaf.

Return rabbit to pan, bring to a boil, reduce heat, and simmer, uncovered, about 45 minutes. Transfer rabbit to a platter, pour sauce over and sprinkle with parsley. Serve with rice. Serves 2-4.

CFF Shared by Mike


Pappardelle is a wide noodle pasta that Italians like with game sauces, particularly rabbit. If you can't find it (normally at specialty markets), try fettuccine.

Pappardelle with Rabbit Sauce
1 rabbit, cut up, liver reserved
Salt and pepper
1 tbsp butter
2 tbsp olive oil
1 rib celery, chopped
1 carrot, chopped
1 small onion, chopped
2 oz pancetta, chopped
1/2 cup dry red wine
1 cup chicken stock
1 cup tomato sauce
1 tsp fresh rosemary, chopped
2 tbsp chopped parsley
1 to 2 tsp tomato paste, optional
Freshly grated nutmeg
16 oz Pappardelle
Grated Parmesan, optional

Season forelegs, hind legs and saddle with salt and pepper. Heat butter and half the oil in a large skillet and brown rabbit over moderate heat 15-20 minutes. (Use two pans or do in batches to avoid crowding. Smaller pieces will take less time). Set aside on a warm platter. In a separate pan, sear the liver in remaining oil over high heat, about 2 minutes on each side. Cool. (Liver should still be pink inside.)

Cook vegetables and pancetta in same pan as rabbit until just tender. Add wine and reduce over high heat by half, scraping bits on the bottom of the pan with a wooden spoon. Add stock, tomato sauce, rosemary and half the parsley. Return rabbit and cook just until rabbit is tender

Remove rabbit. If necessary, thicken sauce with tomato paste. Season with nutmeg, salt and pepper to taste. Chop liver coarsely and add to sauce.

Cook pasta until tender but firm. Drain and top with sauce, sprinkled with remaining parsley and Parmesan if desired. Serve forelegs, hind legs and saddle separately. Serves 2-4.

CFF Shared by Mike


For this next savory rabbit dish, created by Jim Connolly at Emile's, you will need two oven-proof skillets. Connolly doesn't use the forelegs but I did when I made it. Just be sure not to cook them as long as the hind legs.

Roasted and Braised Rabbit in Thyme Jus
1 rabbit, cut up
Salt and pepper to taste
Flour
4 tbsp canola oil
Equal amounts of chopped carrots, celery and shallots to make 1 cup
1 cup white wine
1 cup rabbit or chicken stock
1 bay leaf
4 sprigs fresh thyme
Cooked pasta
2 sprigs fresh thyme, 1/2 cup chopped tomato for garnish

Preheat oven to 450 F. Season hind legs and forelegs with salt and pepper, dust in flour and brown in half the oil in a heavy skillet over moderate heat. Remove to platter. Add half the chopped vegetables to the skillet. Brown and add 1/2 cup wine, stock, bay leaf and thyme. Add cooked rabbit pieces, cover and put in oven 25-30 minutes. Remove forelegs after 15 minutes, cover and keep warm.

Meanwhile, season saddle with salt and pepper and brown in remaining oil in another skillet over high heat. Remove saddle, add remaining vegetables to pan, top with saddle, cover and put in the oven for about 6 minutes. Let rest 5 minutes in the pan.

Remove saddle, deglaze pan with 1/2 cup white wine and combine with juices from the pan in which the legs were cooked. Cook down to 1/2 cup of liquid; strain.

Put cooked pasta in the middle of a platter and surround with rabbit pieces. Drizzle with cooking juices and garnish with thyme sprigs and tomato. Serves 2-4.

CFF Shared by Mike


Rabbit Coq au Vin
8 rabbit thighs, skin on
Salt
Freshly ground black pepper
2 cups plus 2 tablespoons flour
1 egg
2 tbsp milk
12 oz bacon, chopped
1 pint pearl onions, peeled
1 lb domestic cap mushrooms, thinly sliced
1/4 cup chopped shallots
2 tbsp chopped garlic
1 tbsp chopped fresh thyme
2 bay leaves
3 cups fruity Riesling Wine
2 cups brown chicken stock
2 tbsp butter
1 tbsp finely chopped parsley

Season the rabbit with salt and pepper. In a shallow pan, add 2 cups of the flour. Season with salt and pepper. In another shallow bowl, whisk the egg and milk together. Season with salt and pepper. Dredge the rabbit in the seasoned flour. Dip the rabbit in the egg wash, letting the excess drip off. Dredge the rabbit back in the seasoned flour, coating completely. In a large hot oven-proof skillet with a lid, render the bacon until crispy, about 6 to 8 minutes. Remove the crispy bacon from the pan and reserve. Lay the rabbit, skin side down in the hot bacon fat and brown the rabbit for 3 to 4 minutes on each side. Remove the rabbit from the pan and set aside. Add the onions to the bacon fat and saute for 2 minutes. Add the mushrooms, shallots, and garlic. Saute for 2 minutes. Season with salt and pepper. Add the thyme and bay leaves. Add the rabbit to the vegetable mixture. Add the wine and chicken stock. Bring the liquid up to a simmer and cover. Cook
the rabbit until very tender about 30 to 35 minutes, skimming off the fat. Remove the rabbit pieces from the pan and set aside. Blend the remaining flour and butter together into a smooth paste (beurre manié). Whisk the paste into hot liquid. Bring the liquid to a simmer and cook for 3 to 4 minutes. Add the rabbit back to the pan and continue to cook for 5 minutes. Stir in the parsley. Season with salt and pepper if needed. Serve the Coq Au Vin in individual bowls with crusty bread. Garnish with the reserved crispy bacon. Yield: 4 servings

CFF Shared by Mike


Rabbit in Mustard Crumbs with Favas & Garlic
Recipe courtesy of Jody Adams, Rialto, Boston
Marinade:
1/4 cup olive oil
3/4 cup Dijon mustard
2 shallots, sliced
4 cloves garlic, smashed
2 bay leaves
1 tsp chopped fresh thyme (or 1/8 teaspoon dried)
4 to 5 whole black peppercorns
Braise:
1 tbsp olive oil
3 oz pancetta, in one piece
1 (3-lb rabbit), cut into 8 pieces
16 large cloves garlic, peeled
12 shallots, peeled
Salt and freshly ground black pepper
1/4 cup champagne vinegar
1 pig's foot, split
2 cups chicken stock
1 tsp tomato paste
1/2 tsp red pepper flakes
1 tbsp coarsely chopped fresh thyme leaves (or 1 teaspoon dried)
1/4 cup creme fraiche
Mustard Crumbs:
2 tbsp Dijon mustard
1 cup dry bread crumbs tossed with 2 tbsp extra virgin olive oil
Favas:
2 tbsp butter
1 cup blanched and peeled favas
Salt and freshly ground black pepper
1 tbsp chopped parsley
1/2 cup blanched fiddlehead ferns

To make the marinade, combine all the marinade ingredients and mix well. Toss the rabbit pieces in the marinade, cover and refrigerate overnight. Remove the rabbit from the marinade. For the braising, cut the pancetta into 3/4- inch cubes. Heat 1 tablespoon olive oil in a large, deep-sided frying pan over low heat, add the pancetta and cook until golden and most of the fat has rendered. Remove the pancetta and reserve.

Add the whole garlic cloves and shallots to the pan, increase the heat to medium and cook until golden all over. Save the garlic and shallots with the pancetta. Season the rabbit with salt and pepper. Brown the pieces on both sides in the pancetta fat. Add more oil if necessary. Discard the fat and deglaze the pan with 1/4 cup champagne vinegar. Remove the two loin pieces and set aside. Add the pig's foot, chicken stock, tomato paste, hot red pepper flakes, fresh thyme, the pancetta, garlic and shallots, cover with a piece of parchment paper or foil and then a lid. Cook over the lowest heat 15 minutes. Remove the loin pieces. Cook an additional 15 minutes or until the meat and vegetables are tender. Transfer the rabbit pieces to a serving platter. Reduce the sauce until it coats the back of a spoon. Stir in the 1/4 cup creme fraiche. Keep the sauce warm.

Preheat the broiler. Brush the rabbit pieces with fresh mustard. Sprinkle with crumbs and brown under the broiler. Melt the butter for the favas in a small saucepan over medium heat. Add the favas, season with salt and pepper and heat through. Add the parsley and the fiddlehead ferns just before serving. Yield: 2 to 4 servings.

CFF Shared by Mike


Rabbit Tenderloin with Mustard Sauce
6 (2-3 ounce) boneless domestic rabbit tenderloins
Seasoning Mix:
1 tsp salt
3/4 garlic powder
1/2 tsp onion powder
1/4 tsp ground red pepper (cayenne)
1/4 tsp black pepper
1/4 tsp dried sweet basil
1/8 tsp white pepper
1/8 tsp ground coriander
1/2 cup all-purpose flour
Vegetable oil for deep frying
Unsalted butter for frying
Mustard sauce (recipe follows)

Peel any silver skin from the rabbit and discard. Combine the ingredients of the seasoning mix, mixing well; sprinkle the rabbit lightly and evenly with about 1-1/2 tsp of the mix and combine the remaining seasoning with the flour in a medium-size bowl or plastic bag. Pour 1/4-inch of the oil in a large skillet and heat to about 350 F. Add about 1/3 that amount butter, being careful, as the butter will sizzle briefly.

Meanwhile, coat the rabbit with the seasoned flour; shaking off any excess. Immediately add the rabbit to the skillet and fry until golden brown, about 1-1/2 minutes per side. Drain on paper towels. Serve immediately.

To serve, cut each tenderloin diagonally into slices 1/4-inch thick and arrange in a crescent around the edge of a salad plate. Pour about 2 tablespoons of the Mustard Sauce in the center of the plate.

Mustard Sauce
1/2 cup heavy cream
1/2 cup sour cream
6 tbsp creole mustard
2 tsp Worcestershire sauce
1-1/2 tsp prepared mustard
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp white pepper
1/8 tsp ground red pepper (cayenne)
1/8 tsp dried sweet basil

Combine all the ingredients in a 1 quart saucepan over medium-low heat. Simmer (do not boil) and stir until thickened, about 15-20 minutes, stirring constantly. Cool to room temperature. Makes about 1 cup.

CFF Shared by Mike


The ruffle-edged egg noodles called trenette absorb some of the rich broth in the rabbit mushroom sauce.

Trenette with Rabbit & Shiitake Mushroom Sauce
For sauce:
3/4 lb fresh shiitake mushrooms, stems discarded
2 lb rabbit, thawed if frozen, cut into serving pieces and liver
chopped and reserved if desired
All-purpose flour for dredging
3 tbsp olive oil
5 oz pancetta (Italian unsmoked cured bacon) or bacon, chopped
coarse
1 large onion, chopped
2 large garlic cloves, chopped, plus 1 small head garlic, left unpeeled
and whole
1/4 cup white-wine vinegar
1/2 cup dry white wine
2 cups beef broth
1 cup water
2 tbsp finely chopped mixed fresh herbs such as sage, rosemary, and
thyme leaves
3/4 pound fresh trenette or 3/4 pound trenette or pappardelle
Garnish: finely chopped fresh parsley leaves

Make sauce: Preheat oven to 325 F. Cut mushrooms into 1/4-inch-thick slices. Pat rabbit and reserved liver dry. Season rabbit with salt and pepper and dredge in flour, shaking off excess. In a large heavy ovenproof skillet heat oil over moderately high heat until hot but not smoking and brown rabbit on all sides. Transfer rabbit to a plate
and in the skillet sauté pancetta or bacon, stirring, until golden. Add onion and chopped garlic and sauté stirring, until onion is golden. Add vinegar and wine and deglaze skillet, scraping up brown bits. Simmer onion mixture until liquid is evaporated, about 5 minutes. Cut off and discard top 1/4 inch of head of garlic, exposing cloves, and add head to onion mixture with broth, water, and herbs. Bring mixture to a simmer and season with salt and pepper. Stir in mushrooms and rabbit and braise, covered, in middle of oven 1 hour, or until meat is tender.

Transfer rabbit to a plate and cool slightly. Remove garlic head and squeeze softened cloves into sauce, discarding skins. Mash garlic with fork and stir sauce well.

Using 2 forks shred meat, discarding bones, and stir into sauce with reserved liver if using. Simmer sauce over moderate heat 10 minutes and season with salt and pepper. Sauce may be made 1 day ahead and cooled, uncovered, and before being chilled, covered.

In an 8-quart kettle bring 7 quarts of salted water to a boil. Cook pasta until al dente (about 2 minutes for fresh, longer for dried) and drain in a colander. In a heated bowl immediately toss pasta with sauce and garnish with parsley. Serves 4 to 6 as a main course.

CFF Shared by Mike


Rabbit & Wild Mushroom Gumbo
Source: Essence of Emeril
Roux:
1 cup flour
1 cup vegetable oil
Gumbo:
1 batch of dark roux-recipe above
10 cups of dark chicken or rabbit stock
1-1/2 cups chopped onions
3/4 cup chopped green peppers
3/ 4 cups chopped celery
1 large rabbit , cut into 8 pieces - bones and all
3 cups sliced wild mushrooms
1 bay leaf
1 tsp cayenne pepper
2 tsp salt
1/2 cup sliced green onions
1/4 cup chopped parsley
Salt and pepper to taste
1-1/2 cup steamed rice

Roux: In a black iron skillet, heat the oil over medium high heat until it registers approximately 300 degrees on a deep fat fryer thermometer, approximately 300 degrees. Using a wire whisk , slowly add the flour, stirring constantly until the roux is nutty colored. At this point, the roux is ideal for thickening a light seafood gumbo. (Recipe Below) Continue to cook this roux over medium heat and you will begin to see it change in color, getting darker and more aromatic. Make sure you constantly stir it so it doesn't burn.

Gumbo: In a large cast iron pot, heat your roux. Add onions, green  peppers, celery, cook for 5 minutes or until the vegetables are wilted. Meanwhile, season rabbit pieces with the cayenne pepper and the 2 teaspoons of salt. Add the rabbit and mushrooms to the roux and vegetables and cook for 15 minutes. Add stock to the pot and bring up to a boil. Reduce heat and simmer for 40 minutes. Taste and adjust seasonings. Add green onions and parsley. Serve with steamed rice.  Yield: 6 servings.

CFF Shared by Mike


Tips for Cooking Rabbit at Home

1. Cook the legs and saddle separately. Braise the meaty hind legs in stock and aromatic seasonings and roast the saddle (loin) separately because the type of meat is different in both areas - like a chicken breast and leg. Smaller, bonier forelegs can be cooked with the hind legs or reserved for stock or soup.

2. Use rabbit legs as a substitute for chicken in paella or other dishes.

3. If you're simply roasting rabbit, cook it to an internal temperature of 150 degrees, slightly lower than chicken. You want a bare hint of pink remaining because rabbit is so lean it will dry out easily if overcooked.

4. Strong seasonings overpower the meat so stick with aromatic herbs such as thyme, tarragon and sage. Serve rabbit en brochette with grilled vegetables and grains such as bulgur (cracked wheat) and polenta or pasta.

5. Since rabbit is considered a game meat by most folks, try it in a ragout with wild mushrooms.

6. Though white wine is often used to deglaze the pan that rabbit is sautéed in, you can also use grappa (the fiery Italian clear brandy) and balsamic vinegar.

7. Rabbit liver is unusually large and unusually delicious. Sear it on both sides in clarified butter, leaving it pink inside. Then add a few shallots to the pan with some wine, port or brandy and cook a few minutes. Process with a touch of cream, salt, pepper and a pinch of allspice or nutmeg for quick pate.

CFF Shared by Mike


What Wine to Drink with Rabbit?

Light reds such as Beaujolais and Pinot and full-bodied whites such as Chardonnay should do the trick. In the classic French lapin a la moutarde, rabbit with mustard sauce, the wine used in the cooking is often an Alsatian Riesling. This could also be the wine you drink with the dish. Or you could try a gewürztraminer or a white Rhone.

CFF Shared by Mike

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