Hare Rabbit Ragout Les Fougeres Food

HARE (RABBIT) RAGOUT LES FOUGERES

Hare (Rabbit) Ragout Les Fougeres image

This is from a fabulous fine dining restaurant near me in chelsea quebec, they published a cookbook and this is one of the recipes. I love ragout's and if you cant find rabbit use chicken

Provided by MarraMamba

Categories Stew

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 hares, jointed
1/2 cup olive oil
2 tablespoons butter
6 ounces lardon bacon
1 large onion, diced
1 large carrot, diced
6 whole garlic cloves, peeled
2 tablespoons tomato paste
4 tomatoes, chopped
2 tablespoons red currant jelly
1/4 cup balsamic vinegar
325 ml white wine (1/2 bottle)
2 tablespoons crushed juniper berries
2 sprigs fresh thyme
3 bay leaves
salt and pepper

Steps:

In a heavy bottomed, oven proof casserole, heat olive oil butter and bacon over medium high until the fat renders from the bacon.
Add the hare pieces and brown well on all sides. Season with salt and pepper. Add onion, carrot, and garlic cloves, continuing to cook stirring occasionally until the vegetables have started to brown. Add the rest of the ingredients.
Cover with lid and cook in the oven at 375 degrees for 1 hour or until tender.

MAPLE ROASTED ALMONDS WITH FLEUR DE SEL LES FOUGERES

Maple Roasted Almonds With Fleur De Sel Les Fougeres image

These are yummy with drinks, or as a snack. Fleur de sel is formed on the top of evaporating sea water. You can find it in spice shops or specialty shops. Otherwise sea salt should work, perhaps crushed a little. The restaurant in Chelsea Quebec sell these and have often sold out. Edited to add the timing of adding the salt..dont wait til the syrup hardens.

Provided by MarraMamba

Categories High Protein

Time 30m

Yield 1 pound

Number Of Ingredients 4

Ingredients

1 lb almonds, skin on
1/3 cup maple syrup
1 tablespoon vegetable oil
fleur de sel

Steps:

Toss almonds with maple syrup. Add oil and toss to coat.
Spread on parchment lined baking sheet and bake at 325 until fragrant and syrup has thickened and coated the nuts, about 20 minutes. Stir every 5 minutes.
Remove from oven and sprinkle with salt IMMEDIATELY before the syrup hardens and so they can adhere. Let cool on pan. Break any clumps apart and package in jars. Store airtight at room temperature.

Nutrition Facts : Calories 3105.1, Fat 250.9, SaturatedFat 20.1, Sodium 1557.8, Carbohydrate 167, Fiber 49.7, Sugar 85.9, Protein 96

ORECCHIETTE WITH RABBIT RAGù

Orecchiette with Rabbit Ragù image

Provided by Maria Teresa Guarini

Categories Cheese Chicken Dairy Garlic Herb Onion Pasta Vegetable Gourmet

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

1 (3-pound) rabbit, cut into 6 pieces
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 large onion, finely chopped
1 carrot, finely chopped
1 celery rib, finely chopped
2 garlic cloves, finely chopped
2 Turkish bay leaves or 1 California
3/4 teaspoon finely chopped fresh rosemary
1 cup dry white wine
1 (28-ounce) can whole tomatoes in juice (preferably San Marzano), drained and chopped
1/2 cup reduced-sodium chicken broth (4 fluid ounces)
1 1/2 pounds fresh semolina orecchiette (ear-shaped pasta) or 1 pound dried orecchiette
Garnish: finely grated Grana Padano cheese

Steps:

Pat rabbit dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1/4 cup oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown rabbit in 2 batches, turning over once, about 7 minutes per batch. Transfer to a platter, reserving fat in skillet.
Add remaining 3 tablespoons oil to fat in skillet and heat until hot but not smoking, then sauté onion, carrot, celery, garlic, bay leaves, rosemary, and 1/4 teaspoon salt, stirring occasionally, until vegetables are golden brown, 8 to 10 minutes.
Add wine and boil, stirring and scraping up any brown bits, until most of liquid is evaporated, about 3 minutes. Stir in tomatoes, broth, and 1/2 teaspoon salt and bring to a boil. Return rabbit along with any juices accumulated on platter to skillet and nestle rabbit into sauce. Cover skillet and simmer, stirring and turning rabbit over occasionally, until both saddle pieces are tender, about 15 minutes. Transfer saddle pieces to a plate, then continue to simmer leg pieces 10 minutes more.
Remove from heat and transfer remaining rabbit pieces to plate. When cool enough to handle, remove meat from bones, discarding bones and gristle, and shred. Return meat along with any juices to sauce in skillet, then add remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and bring sauce to a boil. Discard bay leaves.
Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente. Drain in a colander.
Transfer pasta to a large serving dish and top with sauce, stirring to combine.

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