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Braised Rabbit Brunswick Stew
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 tablespoon 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
1 tablespoon tomato concassee -- * see note
Instructions:
* tomato concassee--skinned, seeded, finely chopped tomato pulp basil,
chervil, lemon thyme, chopped, to taste 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 210F 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 sauté pan. Add tomato concassee and pinch of herbs;
sauté 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. NOTES: Season:
Fall, WinterFood Cost: Low History: Braised Rabbit Brunswick Stew
was a restaurant platter for : two prepared by Team USA Southeast
for the IKA cold food : competition at Frankfurt. |
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