BRAISED CELERY
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 1 sliced onion in a skillet with butter until golden. Add 1 chopped carrot, fresh oregano, salt and pepper; cook 2 minutes. Peel 1 bunch celery; cut into long pieces and add to the skillet with 1 cup chicken broth. Cover and simmer until just tender, 20 minutes; uncover and boil to thicken. Stir in more butter and chopped parsley.
BRAISED RABBIT WITH FRESH PAPPARDELLE
It's a lean protein that packs a lot of flavor. It's a little sweeter than chicken and completely delicious. Adapted from Slow Fires: Mastering New Ways to Braise, Roast, and Grill, by Justin Smillie and Kitty Greenwald. Copyright © 2015 by Justin Smillie. Photographs copyright © 2015 by Ed Anderson. Published by Clarkson Potter Publishers, a division of Penguin Random House LLC. All rights reserved.
Provided by Justin Smillie
Categories main-dish
Time 2h5m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 325 F. Season rabbit with salt and pepper. In a large pot over medium heat, add oil followed by rabbit (everything but the wings) and sear until golden brown, 15 minutes. Delicately remove the rabbit when golden brown and set aside to rest.
- To the pan, add onion, celery and carrots and cook 10 minutes. Add garlic, tomato paste, sage and rosemary and cook 5 minutes. Continue by adding tomatoes, vinegar, and verjus and cook 5 more minutes. Add rabbit wings and dashi and bring to a boil. Add remaining rabbit and season with salt. Cover with parchment paper (cartouche) and place in the oven for 1 hour and 10 minutes. Pull some rabbit meat off the bone along with braising liquid and place in a saucepan.
- Add 1 cup cooked pasta and toss with rabbit, parsley, Parmesan and butter. Gently cook pasta until glazed with sauce and appears sheen. Serve with additional rabbit and Parmesan shavings.
BRAISED RABBIT WITH ROOT VEGETABLES
Steps:
- Preheat oven 350 degrees F.
- In a deep baking dish, layer the tomatoes, carrots, celery and onion. Distribute the bunch of thyme throughout the vegetables.
- Heat grapeseed oil in a 12-inch saute pan over medium heat. Season the raw rabbit with salt and pepper and then lightly dust with flour; sear on each side for 1 minute. Remove the rabbit from the heat and deglaze pan with the white wine.
- Place the rabbit on top of the vegetables, and pour the deglazing liquid over the top. Place the baking dish in the oven for 1 hour.
- Serve rabbit over the vegetables.
BRAISED CELERY
Steps:
- Peel any of the fibrous outer stalks of celery with a vegetable peeler and slice into 1-inch pieces on the bias.
- Heat the butter in a 10-inch saute pan over medium heat. Once melted, add the celery, salt and pepper and cook for 5 minutes until just beginning to soften slightly. Add the beef broth and stir to combine. Cover and reduce the heat to low. Cook until the celery is tender but not mushy, approximately 5 minutes. Uncover and allow the celery to continue to cook for an additional 5 minutes or until the liquid has been reduced to a glaze. Transfer to a serving dish and garnish with the reserved leaves.
RABBIT BRAISED WITH CELERY
Provided by Moira Hodgson
Categories dinner, main course
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- Wipe the pieces of rabbit dry with paper towels and season with salt and pepper to taste. Heat the oil in a large heavy skillet and brown the pieces. Remove them to a plate and add the onion and garlic to the skillet. Cook over moderate heat until soft.
- Return the rabbit to the skillet along with the celery, white wine and chicken stock. Cover and simmer gently for one hour, or until the rabbit is tender (if the rabbit seems too dry, add a little more chicken stock or water). Put the rabbit pieces and vegetables onto a heated serving dish, reserving as much of the cooking liquid as possible in the skillet. Keep the rabbit warm in a low oven while you make the sauce.
- Break the egg into a small saucepan and beat with a whisk for a minute or two. Add the lemon juice and beat well. Then gradually pour in the hot sauce from the rabbit and cook over low heat until thickened (be careful not to curdle the sauce). Pour the sauce onto the rabbit, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 684, UnsaturatedFat 17 grams, Carbohydrate 9 grams, Fat 31 grams, Fiber 2 grams, Protein 83 grams, SaturatedFat 8 grams, Sodium 1340 milligrams, Sugar 3 grams, TransFat 0 grams
BRAISED RABBIT, ITALIAN-STYLE
Recipezaar has some great rabbit recipes, and I intend to go through each one of them. But, tit for tat and in the meantime, here is a delicious and easy recipe from Marcella Hazan that we have enjoyed for years. For the two of us, I just use the thighs and/or loin and reduce the braising time. When company cringes at eating little furry things, I slice a skinless chicken breast half in two crosswise, brown it separately, and add it to the skillet with the wine. Wanna real treat? Sandwich a slice of cheese between two hot scoops of polenta, flatten slightly, and pour this gravy over all. The cheese melts, and the sauce seeps into the polenta, and ... ahhhhhh!
Provided by MariaLuisa
Categories Meat
Time 3h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the rabbit pieces in cold water and pat dry.
- In a deep wide skillet with a lid, put the oil, celery, garlic, and the rabbit in a single layer. Cover and simmer over low heat for about 2 hours. Turn the meat once or twice. If some of the ingredients begin to scorch, add a little water.
- After 2 hours, the rabbit may have thrown off a lot of liquid. Uncover the pan, turn the heat up to medium, and cook until the liquid has evaporated, turning the meat from time to time.
- Add the wine, rosemary, salt and pepper. Simmer, uncovered, until the wine has evaporated.
- Dissolve the bouillon cube, tomato paste, and sugar in the warm water. Pour it over the rabbit, and cook gently for another 12 to 15 minutes, basting and turning the rabbit two or three times.
- Serve immediately, accompanied by polenta if desired.
- (The dish may be prepared entirely ahead of time. Reheat gently with 2 to 3 tablespoons of water over low heat, covered, turning the meat occasionally.).
Nutrition Facts : Calories 417.8, Fat 21.7, SaturatedFat 5, Cholesterol 129.3, Sodium 1017.9, Carbohydrate 2.3, Fiber 0.3, Sugar 1.3, Protein 45.9
BRAISED RABBIT BRUNSWICK STEW
Don't say you wont eat rabbit until you've tried this one. You can make it without the cold smoking portion also.
Provided by rickv
Categories Stew
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Remove hind legs from rabbit; remove thigh bones.
- Combine herbs; sprinkle in thigh cavity.
- Season with salt and pepper; reserve.
- Trim off belly and front legs; cold smoke using desired wood for about 1 hour.
- Season rabbit loin; dice smoked pieces.
- Place butter in large pan; heat until hot.
- Add loin and smoked pieces; sear on all sides.
- Remove from pan; reserve.
- Place onion, carrot and celery in pan; cook until onion is caramelized.
- Return rabbit loin, smoked pieces and thigh to pan; add potatoes, stock and lima beans.
- Heat to boiling; cover.
- Place in 210 degree F oven; braise for 30 to 40 minutes.
- Remove rabbit loin, thighs, celery, carrot, onion and potatoes; reserve hot.
- Strain stock; place lima beans and smoked pieces in saute pan.
- Add tomato concassee and pinch of herbs; saute lightly.
- Add herbs to stock; heat until hot.
- Adjust seasoning.
- TO SERVE: Debone loin; reserve meat warm.
- Arrange celery and carrot batons on warm platter; lay thighs over.
- Arrange potatoes in two rows; place lima bean mixture in space between rows.
- Lay loins on beans.
- Pour stock over all.
- Serve with cornbread.
Nutrition Facts : Calories 502, Fat 17.9, SaturatedFat 9, Cholesterol 44.9, Sodium 1008.1, Carbohydrate 67.1, Fiber 7.8, Sugar 14.5, Protein 19.6
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