Rabbit Au Vin 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.

LAPIN AU VIN (RABBIT STEW)

Steps:

• Preheat your oven to 350 degrees.
• Remove any visible silver skin or excess fat from the surface of the rabbit legs.
• Cut the bacon into ½" slices and add to a dry skillet.
• Cook the bacon over medium-low heat to render its fat out.
• Once the bacon is crispy, but not crunchy, remove it from the pan and reserve, leaving the fat in the pan. Turn the heat up to medium and add the rabbit legs.
• Brown (sear) the rabbit legs on each side.
• Remove the rabbit. Add the carrot, onion, and celery to the skillet. Brown the vegetables, stirring occasionally.
• Cut the potatoes into ½" cubes.
• Deglaze the pan with the white wine and add the marjoram and potatoes.
• Bring the stew base to a simmer and carefully nestle the rabbit legs in so they are partially covered by the liquid. Add any juices that have gathered on the resting plate and the reserved bacon.
• Put the lid on the skillet and transfer it to the oven for 45 minutes to an hour (until the rabbit is cooked through).
• Remove the skillet from the stove, and check the stew for consistency. If it looks a little dry, you can add chicken stock and simmer it briefly on the stove.
• Taste the stew for seasoning, and add salt and pepper to taste. Serve.

RABBIT IN BALSAMIC VINEGAR

Steps:

• Preheat the oven to 400 degrees F. Preheat the grill.
• Debone the rabbit into separate breasts and legs, reserving the fat. Set aside the bones, meat, meat scraps, and fat in 3 separate piles.
• In a small pot, combine the bones, celery, carrot, onion, rosemary, and thyme. Cover with water and bring to a simmer and cook for 30 minutes to make the rabbit jus. Strain and set aside.
• In a food processor, combine the meat scraps, heavy cream, and egg whites to make a mousse for the quenelles. Slightly crush the pistachios and fold into the quenelle mixture. Form the quenelles with two teaspoons.
• Grill the liver, kidneys, and fat. Cook the legs separately in the oven for 20 minutes. Saute the rest of the rabbit in a heavy skillet. Remove and set aside. Add the quenelles to the same pan and cook. Remove the rabbit quenelles and set aside and add the bacon and cook until crisp. Once the bacon is crisp, remove from the pan, and cut into small pieces to make bacon chips. Set all aside and keep warm.
• Mashed potatoes: In a small pot over low heat, combine the olive oil and vegetable broth. Add the steamed potatoes, and whisk until smooth. Add the salt and pepper, and the rosemary-infused olive oil.
• Parsley Foam: Blanch the garlic cloves by boiling them in water 3 times for 20 seconds each time. Bring the milk to a boil in a separate pot. Dry the garlic cloves and add them to the boiling milk and cook until very tender and smooth. Blanch the parsley in boiling water and put it in the food processor to obtain a liquid juice. Add the garlic and make a puree. Add the gelatin. Strain the mixture and allow to cool.
• Balsamic vinegar film: Heat the vinegar in a small saucepan, and add the agar-agar. When the mixture is smooth, pour it on a cookie sheet, and let cool. Cut into pieces.
• To serve the rabbit, make a quenelle of mashed potatoes out of tablespoons and place on plate. Place all the rabbit parts and the rabbit quenelle in different positions on the plate. Add the bacon chips, the foam, and the vinegar film to give volume to the dish. Finish with rabbit juice, and serve.

LAPIN A LA COCOTTE - FRENCH RABBIT STEW

Steps:

• In a large skillet or medium-sized Dutch oven, cook bacon until done; remove bacon with a slotted spoon and reserve for another use (for a salad, etc).
• In the bacon drippings, cook the onion and garlic until transparent. A.
• dd the rabbit pieces and saute over medium heat until rabbit is golden.
• Sprinkle on the flour and continue to brown rabbit for another 5 minutes or so, then add the beef broth, red wine, thyme, parsley and bay leaves.
• Cover and simmer over low heat for about an hour, adding more broth if necessary. Salt and pepper to taste (with the bacon drippings, not much salt is needed). Serve with mashed potatoes or buttered egg noodles.