Braised Rabbit In Red Wine Argentine Style Food

RABBIT AU VIN

Steps:

• Soak the shallots in boiling water for 5 mins, drain, then peel - this makes it a lot easier to remove the skins. While they are soaking, slice the rest of the vegetables. Heat a large, wide flameproof casserole dish, then add the lardons. Fry for 5 mins or until the fat has run from the meat, then tip in the vegetables and cook for 10 mins until golden and starting to soften. Tip into a bowl.
• Toss the rabbit meat with the flour, then tap off the excess. Heat half the butter and oil in the dish, then brown half the rabbit for 10 mins until golden all over. Add a good splash of water, scrape around the dish and tip the juices into a jug. Repeat with the second batch of rabbit, but use the wine to deglaze the pan this time, letting it reduce by about a third.
• Add the rabbit and the vegetables to the wine, pour in the stock, stir in the herbs and bring to a simmer. Cover, leaving just a small gap for steam to escape, then simmer for 1½-2 hrs or until the meat falls away from the bones. If you like a thicker sauce to your stew, you can lift out the meat and vegetables and boil the sauce to thicken it a little. To finish, heat the knob of butter in a frying pan and cook the mushrooms with salt, pepper and a few thyme leaves over a high heat until browned. Spoon these over the stew, sprinkle with thyme leaves and bring to the table.

RED-WINE BRAISED RABBIT WITH SAGE POLENTA

Steps:

• In a large bowl stir together flour and salt. Add rabbit and toss to coat. In a heavy kettle heat 2 tablespoons oil over moderately high heat until hot but not smoking and brown rabbit in batches, transferring pieces to a bowl.
• Add onion and remaining tablespoon oil to kettle and sauté, stirring occasionally, until softened but not browned. Stir in garlic and rosemary and sauté, stirring, 1 minute. Add broth, wine, and rabbit with any juices accumulated in bowl and simmer, covered, 1 hour, or until rabbit is tender. Remove lid and simmer until sauce is thickened slightly. Stir in parsley.
• Stir sage into warm polenta. Serve polenta topped with rabbit and sauce.
• To make basic polenta:
• In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes 2for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups.
• Note: In the traditional method of cooking polenta, forty minutes of constant stirring is required to achieve a lumpless texture and fragrant flavor. However, Italian-food expert Marcella Hazan has developed a method that involves very little stirring during this time. We believe it produces a very good polenta, one nearly as flavorful and smooth as the traditional procedure. To make satisfactory polenta in a real hurry, an imported instant polenta (precooked cornmeal) is available. This cooks in a mere fifteen minutes.

BRAISED RABBIT IN RED WINE ARGENTINE STYLE

Steps:

• Combine all Chimichurri Sauce ingredients except the oil and vinegar in a large mortar/pestle. Add the liquids once the herbs and seasonings are well pureed. Feel free to use a food processor if you must. Reserve.
• In a large Dutch oven over medium-high heat, brown the rabbit pieces in the oil, in batches if need be. Remove and reserve rabbit, saute the vegetables and herbs until onions are glassy and add rabbit back to pot.
• Add wine, bring to a slow boil and stir, then cover and cook, turning heat to low, for 90 minutes. Allow rabbit to cool in liquid with lid on for one hour at room temperature Then transfer rabbit to a work bowl, strain broth, pouring over the rabbit pieces and cover with plastic wrap, refrigerate.
• Remove rabbit from wine broth, bring broth to a boil over medium heat and reduce to sauce consistency. Allow rabbit to come to room temp while sauce is reducing, and grill or broil to heat through and crisp the rabbit pieces. Serve rabbit, covering the meat with the sauce and passing lots of chimmichuri at the table.

LAPIN A LA BOURGUIGNONNE (RABBIT WITH RED-WINE SAUCE)

Steps:

• Sprinkle the rabbit pieces with salt and pepper.
• Put the salt-pork cubes in a saucepan and add water to cover. Bring to the boil and simmer about one minute. Drain thoroughly.
• Heat the butter in a large, heavy casserole and add the salt-pork pieces. Cook, stirring, until lightly browned, about three minutes. Add the onions and cook, stirring, about two minutes.
• Add the mushrooms, salt and pepper and cook, stirring, about two minutes. Transfer the onions, mushrooms and salt-pork pieces to a bowl and set aside.
• To the fat remaining in the casserole, add the rabbit pieces in one layer and cook, turning the pieces as necessary, until lightly browned all over, about five minutes. Scatter the mushrooms, onions and salt pork over the rabbit pieces and stir to blend.
• Cook about five minutes and sprinkle with flour, salt and pepper. Add the wine and cloves.
• Tie the parsley, thyme and bay leaf into a bundle and add it. Bring to the boil, cover closely and cook over very low heat about one hour. Remove and discard the herb bunch. Uncover and cook about three minutes to reduce the sauce.

BRAISED RABBIT

Steps:

• In a large skillet over medium heat, cook rabbit in oil until lightly browned; remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, thyme, pepper and bay leaf. , Return rabbit to pan. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat is tender and a thermometer reads 160°., Remove rabbit to a serving platter. Discard bay leaf. Combine the flour, lemon juice and water until smooth; stir into pan juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rabbit.

BRAISED RABBIT

Steps:

• Heat the oil in a large, heavy based frying pan with a lid. Add the rabbit pieces and cook over a high heat, turning until browned all over. Remove to a plate.
• Add the chorizo, onion, garlic, carrot and clery and cooke over a medium heat until vegetables are well cooked (about 10 minutes).
• Add the tomatoes, wine, water and thyme to the pan and bring to a boil. Return the legs to the pan and put the lid on. Cook for about 1 1/2 hours at a low simmer or until the rabbit is tender.
• Add the potatoes to the pan and cook a further 30 minutes (or until almost cooked through).
• Stir through the peas and cook a further 5 minutes or so.
• I leave the lid off in the final 10 minutes or so to make sure the sauce is a nice consistency.
• Ladle into a couple of shallow bowls and sprinkle the parsley over before serving.

RAGU OF SLOW BRAISED RABBIT W. CHICKPEAS, ROSEMARY & GARLIC

Steps:

• Preheat oven to 180 C (Celsius) Toss rabbit in flour to coat, shaking off excess. Heat 1/4 cup oil in a large deep ovenproof frypan or casserole with a tight fitting lid over medium-high heat. Add half the rabbit and cook 2 minutes each side until golden. Remove then add another 1/4 cup oil and brown remaining rabbit.
• Wipe pan clean, then return to stove over medium heat with remaining 2 tbs oil. Add garlic and rosemary and stir for 1-2 minutes until garlic is just starting to colour. Return rabbit to pan with wine and stock, then bring to a simmer. Cover surface with baking paper, then cover with lid and transfer to oven for 30 minutes. Add chickpeas, re-cover and cook for a further 30 minutes or until meat is tender and falling off the bone.
• Remove the rabbit from the sauce, When cool enough to handle, shred the meat and set aside, discarding bones. Return ragu pan to the stove over medium high heat and reduce for 12-15 minutes until thickened. Add rabbit, warm through for 3-4 minutes, then season to taste with salt and pepper.
• While sauce is reducing, cook pasta in a large pan of boiling water salted water according to instructions. Drain. Stir butter into ragu, then add drained pasta and toss well. Top with parmesan.

BEST BRAISED RABBIT

Steps:

• Heat the roaster or casserole over moderate heat and cook the bacon, stirring and turning it frequently, until crisp, about 10 minutes. Drain on paper towels. Set the pan with bacon fat aside for a few moments.
• Cut the rabbit into serving pieces. Cut away and discard the belly meat.
• Add the salt, pepper, and flour to a brown paper bag. Add a few rabbit pieces to the bag and shake to coat with flour mixture; repeat with remaining rabbit pieces.
• Preheat the oven to 325°F.
• Heat the reserved bacon fat in the pan over high heat until it sputters.
• Brown the rabbit pieces on all sides, in batches; this should take about 10 minutes. Transfer them to a serving plate.
• Pour off all but 2 tablespoon of fat and cook the onions in it until they are soft and translucent. Pour in the vinegar and chicken stock and add the bay leaf. Bring to a boil over high heat, scraping up any browned bits clinging to the bottom and sides of the pan.
• Return the rabbit with juices to the roaster or casserole. Add the drained bacon. Cover the vessel tightly, and simmer for 1 1/2 hours, or until the rabbits are tender but not falling apart.
• Serve the rabbit directly from the roaster or casserole, or arrange the pieces attractively on a heated platter.