Braised Rabbit With Parsnips Carrots And Pearl Onions Food

MUSTARDY BRAISED RABBIT WITH CARROTS

Steps:

• Preheat oven to 325 degrees. Place flour in a shallow bowl. Tie thyme, rosemary and clove in a spice sachet or square of cheesecloth (or just toss them in pot if you do not mind accidentally biting into clove later).
• Season rabbit pieces all over with salt and pepper. Coat each piece evenly with flour; tap off excess. Heat 3 tablespoons oil in a large oven-proof Dutch oven over medium-high heat. Sear rabbit in batches, until browned all over, 5 to 6 minutes a side. Transfer to a paper-towel-lined plate.
• Add remaining 1 tablespoon oil to pot; reduce heat to medium. Add leeks and 2 tablespoons sage and cook, stirring, until softened, about 2 minutes. Stir in the carrots, celery, garlic, coriander, salt and pepper. Cook, stirring, until vegetables begin to color, about 5 minutes.
• Add wine and increase heat to high; simmer, scraping up browned bits from bottom of pot, until reduced by half, about 5 minutes. Return rabbit to pot. Add stock (it should come almost halfway up the sides of rabbit) and herb sachet (or herbs and clove). Transfer pot to oven and cook, partially covered, until meat is fork tender, about 2 hours.
• Transfer rabbit pieces to a serving platter. If liquid seems too thin, place pot over medium-high heat and simmer until it thickens slightly. Discard sachet. Stir in mustard, to taste. Spoon sauce and vegetables over rabbit. Garnish with parsley and remaining 1 tablespoon chopped sage. Serve with noodles, if desired.

ROASTED PARSNIPS AND CARROTS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Cut carrots and parsnips into 2-inch matchsticks about 1/4-inch thick. Toss with olive oil. Season with salt and pepper and toss again. Spread carrots and parsnips in a 10x15-inch baking dish.
• Roast in the preheated oven, stirring every 15 minutes, until browned, 40 to 45 minutes.
• Combine butter, shallot, chives, rosemary, thyme, and garlic in a small bowl. Add to hot vegetables and toss to coat.

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 PORK LOIN WITH PEARS

Steps:

• Combine salt and spices. Coat pork with the spice mixture, and let stand at room temperature 30 minutes.
• Heat a large Dutch oven over medium-high heat. Add oil. Add pork to pot. Sear pork until golden, turning with tongs, about 2 minutes per side. Stir in wine and bay leaves, scraping bottom of pot to loosen browned bits. Bring to a boil. Reduce heat to medium-low. Partially cover, and simmer, basting meat with cooking liquid several times, 25 minutes. Remove pork from pot, and set aside.
• Stir in carrots, onions, parsnips, and garlic. Simmer, uncovered, 10 minutes. Make a well in center; return pork to pot. Quarter and core pears (peel and leave some whole if desired). Add pears, and simmer until pears are tender and a meat thermometer inserted into center of pork registers 145 degrees for medium, about 15 minutes. Let rest in pot 5 to 10 minutes before slicing. Transfer the vegetables and pears to a platter with the sliced pork. Pour sauce through a fine sieve into a bowl; pour over pork.

GLAZED CARROTS, PARSNIPS AND PEARL ONIONS

Steps:

• In a medium hot skillet, add 1/2 tablespoon of butter and cook the garlic and ginger until soft, about 1 minute. Add the carrots, parsnips and onions and season. Cook 5 minutes to soften then add the stock, soy sauce and simmer. Reduce by 50 percent, about 12 to 15 minutes and check for seasoning. Lift with the butter and reserve hot.
• Wine Recommendation: Olmos Reward, Frankland Estate, Australia

ROASTED PARSNIPS AND CARROTS

Steps:

• Preheat the oven to 425 degrees F.
• If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.

STOVETOP-BRAISED CARROTS AND PARSNIPS

Steps:

• Combine all ingredients except lemon juice and garnish in a skillet with a cover; add a quarter cup of water. Bring to a boil, then cover and adjust heat so mixture simmers gently. Check every few minutes and add more water if necessary.
• Cook until the vegetables are tender and the liquid is almost gone, about a half-hour. Uncover and boil off remaining liquid if necessary, then taste and adjust seasoning, adding lemon juice as needed. Garnish and serve hot, warm or at room temperature.

BRAISED SHORT RIBS WITH PARSNIPS & PEARL ONIONS

Steps:

• Arrange short ribs in a large roasting pan bone side down in a single layer.
• Sprinkle with sea salt & black pepper. Roast on a lower oven rack at 450F for 35 minutes.
• Drain all liquid/fat (turkey baster works well).
• Continue to roast another 25 minutes or until well browned.
• Transfer ribs to a plate and drain pan liquids into a small bowl and reserve.
• Reduce oven to 300°F.
• Simmer the wine in the roasting pan on the stovetop over 2 burners, scraping the bottom with a wood spoon to loosen the roasted on bits, simmer 5 minutes.
• In a large dutch oven over medium high heat, heat 3 tbsp of the reserved fat.
• Add onions, carrots, and celery; saute 10-12 minutes until vegetables soften.
• Add garlic and cook for about 1 minute.
• Add flour and stir to combine, cook about 1 minute.
• Add the wine from the roasting pan, chicken broth, diced tomatoes, herbs, and tomato paste.
• Season to taste with sea salt & black pepper.
• Bring to a boil, add short ribs (completely submerge them), return to boil.
• Transfer to oven, bake covered for 2 1/2 hours.
• Remove from oven and cool with the lid cracked for about 2 hours.
• Transfer the ribs, minus loose bones & vegetables, to a plate or tupperware.
• Cover and refrigerate overnight.
• Strain the braising liquid into a medium bowl, pressing out the liquid from the solids.
• Discard the solids, cover and refrigerate the liquid (separate from the ribs).
• This can be refrigerated up to 3 days in advance.
• 45 minutes prior to serving: Heat a large dutch oven over medium heat; cook bacon until just crisp; transfer to papertowel lined plate.
• Add the pearl onions, parsnips, sugar and 1/4 tsp salt to the bacon grease and saute on high for 5 minutes or until browned.
• Remove the ribs and braising liquid from the refrigerator.
• Skim the solidified fat off the top of the liquid and discard.
• Add the liquid to the pearl onions and bring to a simmer.
• Season with sea salt & black pepper to taste.
• Add ribs to liquid and push below surface.
• Return to simmer over medium and cook with the lid cracked about 5 minutes until ribs are heated through and parsnips are tender.
• Stir in the bacon.
• Serve sprinkled with parsley.
• Note: If you are making this the same day as you plan to serve it, skip cooling the ribs in the braising liquid. Instead take them out straight from the oven, strain the vegetables out of the liquid and let it settle so you can spoon off the fat that rises to the top.

ROASTED CARROTS AND PARSNIPS

Steps:

• Preheat oven to 400 degrees.
• Place parsnips, carrots, onions, oil and thyme in prepared baking dish, toss until veggies are well coated with oil.
• Roast in oven for 30 minutes.
• Meanwhile, in a small bowl, combine maple syrup and mustard.
• Pour over veggies, toss to coat.
• Roast for another 20 to 25 minutes or until veggies are tender and golden, stirring once.

GLAZED PEARL ONIONS & CARROTS

Steps:

• Put carrotes, parsnips, pearl onions and cinnamon stick into a large pot.
• Add the orange rind, thyme, garlic salt, powdered ginger and fennel into the orange juice and pour over the vegetables in the pot.
• Bring to a boil, lower heat and simmer for 15 - 20 minutes.
• Drain the vegetables and remove the cinnamon stick.
• Next add the butter and brown sugar to the cooked vegetables and cook on medium heat, gently stirring until all vegetables are glazed about 2 minutes.
• Garnish with finely chopped red peppers.

ITALIAN-STYLE BRAISED RABBIT WITH ROSEMARY AND MUSHROOMS

Steps:

• Cut the rabbit into 9 pieces (or ask your butcher to) as follows: with a sharp cleaver, cut the saddle (center portion) into 3 pieces, leaving the kidneys attached. Cut the front portion (front legs) in half through the backbone. Chop each hind leg into 2 pieces. Reserve the liver and heart to sauté as a snack.
• Heat .25 inch of olive oil in a Dutch oven or deep, wide heavy skillet over medium heat. Season the rabbit pieces with salt and pepper, then dust lightly with flour. Lightly brown the rabbit for about 3 minutes on both sides, working in batches. Drain on kitchen towels, then transfer to a baking dish in one layer. Heat oven to 375 degrees.
• Pour off the used oil, wipe out the pan and add 2 tablespoons fresh oil. Heat to medium-high, add the onions and cook till soft, about 5 minutes. Add the leek, garlic, rosemary and mushrooms. Season generously with salt and pepper, and add red pepper flakes to taste. Cook for 2 minutes more, stirring.
• Add the chopped tomatoes and wine, and let the mixture reduce for 1 minute. Add the broth, bring to a simmer, taste and adjust seasonings.
• Ladle the mixture evenly over the rabbit. Cover the dish, and bake for 1 hour. Let rest 10 minutes before serving.

BRAISED RABBIT WITH PARSNIPS, CARROTS AND PEARL ONIONS

Steps:

• Brown the rabbit in the olive oil in a stove top to oven pan, remove and set aside. Add the onion, garlic and celery to the pan and saute for 2 minutes. Add the parsnips, carrots, peppercorns, bay leaves, thyme, oregano and saute for 3 minutes. Pour over the chicken broth, bring to a boil, then top with reserved rabbit. Pour the wine on top of the rabbit, cover and braise in a 350 F oven for 1 hour. Uncover and cook for an additional 20 minutes. Blanch the pearl onions for about 1 minute in boiling water, remove, allow to cool and peel. Brown the onions in the butter and add to the rabbit for the last 20 minutes of cooking. Wine suggestion: Chenas