Braised Rabbit With Wild Mushrooms Food

RED WINE-BRAISED RABBIT WITH WILD MUSHROOMS RECIPE

Steps:

• Place the rabbit in a shallow ceramic or other non-reactive dishes.
• In a small bowl, combine all the marinade ingredients.
• Pour the marinade over the rabbit, turning to coat, cover, and marinate in the refrigerator for 6 to 24 hours.
• Remove the rabbit from the marinade and set aside.
• Strain the marinade into a bowl, reserving the vegetables; set the liquid and vegetables aside.
• Preheat the oven to 325 degrees F.
• Pat the rabbit pieces dry and season them with salt and pepper.
• In a deep heavy ovenproof skillet or a Dutch oven, heat the oil over medium-high heat.
• Add the rabbit pieces, in batches, turning once until they are golden brown for about 10 to 12 minutes.
• Transfer the rabbit to a rack set over a baking sheet.
• Tie together thyme, parsley, look top, and bay leaves to make a bouquet garni and set aside.
• Add the carrots, garlic, and reserved vegetables from the marinade to the skillet and cook over medium heat until softened for about 10 minutes.
• Add the dried mushrooms and their liquid, the wine and port, and the reserved liquid from the marinade.
• Bring to a simmer and skim off any foam.
• Add the broth, bouquet garni, and the rabbit and bring back to a simmer.
• Cover tightly with the lid or aluminum foil and place in the oven.
• Cook for 15 minutes.
• Remove the loin pieces and set aside.
• Continue to braise the remaining rabbit for 30 to 40 minutes, or until tender.
• Transfer the rabbit pieces to a rack set over a platter.
• Place the skillet half on and half of a burner and bring to a boil over medium-high heat. Boil to reduce by half, skimming frequently.
• Then strain the liquid into a saucepan, reserving the vegetables.
• Discard the bouquet garni and puree the vegetables through a food mill.
• Add the pureed vegetables to the skillet, bring to a simmer, and reduce until the sauce is thick enough to coat a spoon.
• Adjust the seasoning.
• Meanwhile, in a small sauté pan, melt the butter over medium-high heat.
• Add the fresh mushrooms and sauté until some of their juices are released but they are still firm for 3 to 4 minutes.
• Remove from the heat.
• Just before serving, re-warm the rabbit in the sauce.
• Place a helping of spoonbread in the center of each plate and surround it with the rabbit and mushrooms.
• Spoon the sauce over the rabbit and garnish with the chopped herbs.

BRAISED RABBIT WITH WILD MUSHROOMS

Steps:

• Preheat oven to 350°.
• In a large, heavy skillet, melt the butter over medium heat; add in the rabbit pieces (in batches, if necessary), brown on all sides, and transfer to a plate.
• Add in the onion, mushrooms, and garlic; cook/stir, until the onion is softened, about 5 minutes.
• Add in the wine and continue cooking until most of the liquid has evaporated, about 5 minutes.
• Add in the tomatoes, beef broth, tarragon, and chevril; season with salt and pepper; bring to a boil, and let boil until the sauce begins to thicken, about 5-7 minutes.
• Remove pan from heat.
• Arrange rabbit pieces in a large, greased baking dish, pour the sauce over the top; cover and bake until the rabbit is fork tender and the sauce nicely thickened, 30-35 minutes.

BRAISED RABBIT WITH MUSHROOM SAUCE

Steps:

• Combine flour, salt, pepper, and garlic powder in a bowl, and set aside. Heat the oil in a large skillet over medium heat. Coat each piece of rabbit with the seasoned flour mixture, and cook in the hot oil for 3 to 5 minutes per side, until the rabbit pieces are golden brown. Remove the rabbit from the skillet and set aside.
• Preheat an oven to 325 degrees F (165 degrees C).
• Mix together the mushroom soup, mushrooms, garlic, Italian seasoning, and water in a saucepan; bring to a boil over medium heat.
• Place the browned rabbit pieces in a large roasting pan or Dutch oven with a lid, and cover the rabbit with the carrots and potatoes. Pour the mushroom sauce over the rabbit, carrots, and potatoes, cover, and bake in the preheated oven for 1 1/2 hours, until the rabbit and vegetables are tender and the sauce is bubbling.

BRAISED RABBIT WITH PORCINI AND POLENTA

Steps:

• Soak the mushrooms in warm water for a half-hour, then squeeze them dry, discarding all but two tablespoons of the liquid. Heat the butter in a skillet over medium heat; saute the onion, prosciutto and mushrooms until the onion is lightly browned. Add the rabbit and brown on all sides.
• Add the wine, thyme, salt and pepper and cook covered over medium heat for 15 minutes.
• Meanwhile, dice the tomatoes and add them to the rabbit. Lower the heat and cook, uncovered for another 30 minutes or until the sauce has thickened somewhat.
• In the meantime, make the polenta. Fill a large pot with three quarts of salted water, add the polenta in a steady stream and cook over medium heat, stirring with a wooden spoon until the spoon stands by itself in the center and the polenta pulls away from the sides of the pot. Serve the polenta in large bowls, topped with the rabbit.

BRAISED RABBIT PAPPARDELLE

Steps:

• Heat the oil in a large pan. When hot, add the rabbit, brown on all sides, then remove from the pan and set aside.
• Add the bacon, onion and carrot to the pan and cook for 10 mins until soft. Add the garlic, rosemary and tomato purée, stir for 1-2 mins, then pour in the wine and chicken stock.
• Return the rabbit to the pan, season, cover with a lid and cook over a low heat for 1 hr until the rabbit is really tender.
• Remove the rabbit from the pan and shred the meat using 2 forks. Be careful to remove all small bones. Meanwhile, increase the heat under the pan and boil the liquid for 5 mins until reduced by half. Add the shredded meat and reduce the heat to low. Cook the pasta in a large pan of salted water following pack instructions. Drain, reserving a little pasta water to thin the sauce if necessary.
• Stir half the orange zest, mustard, cream and parsley into the rabbit sauce. Add the cooked pasta to the pan, toss everything well to coat and heat through for 1-2 mins. Serve in bowls with grated Parmesan, parsley leaves and the remaining orange zest.

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.