Rabbit Fricassee With Dumplings Food

RABBIT FRICASSEE

Steps:

• 1. Using a large, sharp knife, cut through the hip bones of the rabbit on both sides to remove the hind legs. Cut through the collarbone and vertebrae to remove the front legs. Trim the carcass at either end and trim the flaps, discarding the off-cuts. Cut the saddle in half crossways, then cut the pieces in half again down the spine to give eight pieces in total. 2. Season the rabbit pieces with sea salt and freshly ground black pepper. Heat half the butter in a large saucepan. Fry in batches over medium-high heat for 6 minutes, turning to brown all over. Remove and set aside. 3. Melt the remaining butter in the pan, then add the mushrooms and sauté over medium heat for 5 minutes, or until browned. Return the rabbit to the pan, add the wine and boil for 2-3 minutes. Add the stock and bouquet garni, then cover and gently simmer over very low heat for 40 minutes. 4. Meanwhile, heat the olive oil in a small saucepan. Drop the sage leaves, a few at a time, into the hot oil; they will immediately start to bubble around the edges. Cook for 30 seconds, or until bright green and crisp, taking care not to overcook them or they will burn. Drain on paper towels and sprinkle with salt. 5. Using a slotted spoon, remove the rabbit and mushrooms from the simmering stock and keep warm. Discard the bouquet garni and remove the saucepan from the heat. In a bowl, mix together the cream and egg yolks, then stir quickly into the stock. Return over very low heat and cook, stirring constantly, for 5 minutes, or until thickened slightly - take care not to let the sauce boil or it will curdle. Season to taste. 6. Divide the rabbit and mushrooms among warmed serving plates. Drizzle with the sauce and garnish with the sage leaves.

CHICKEN FRICASSEE WITH DUMPLINGS

Steps:

• Place the bay leaf, peppercorns and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Set aside. In a large resealable bag, combine flour, salt and marjoram. Add chicken, a few pieces at a time, and shake to coat., In a Dutch oven, brown chicken in butter in batches. Remove and keep warm. In the drippings, saute the carrots, onions and celery for 5-6 minutes or until onions begin to brown. , Stir in the broth, water and spice bag. Bring to a boil; add chicken. Reduce heat; cover and simmer for 40 minutes or until chicken juices run clear. Discard spice bag., For dumplings, in a small bowl, combine biscuit mix and chives. Combine egg and milk; add to biscuit mix just until moistened. Drop by heaping tablespoonfuls onto simmering chicken mixture. Cook, uncovered, for 10 minutes. Cover and cook 10 minutes longer or until a toothpick inserted into dumplings comes out clean., Using a slotted spoon, carefully remove chicken and dumplings; keep warm. Combine flour and cream until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and dumplings.

RABBIT FRICASSEE

Steps:

• In a skillet, brown rabbit in oil; drain. Cover rabbit with boiling water; cover and simmer for 30-40 minutes or until tender. Remove meat and keep warm. Bring cooking liquid to a boil; boil, uncovered, until reduced to 2 cups., In a bowl, combine flour and butter until smooth; gradually add a small amount of cooking liquid. Return to skillet. Whisk in remaining liquid. add lemon juice, hot pepper sauce, celery salt, salt and pepper. Bring to a boil, stirring constantly; cook and stir for 2 minutes., Reduce heat. Combine the egg and milk; gradually whisk in sauce. Cook for 1 minute or until thickened and mixture reaches 160°. Pour over the rabbit.

FRICASSE OF RABBIT WITH 'REISLING'

Steps:

• Blanquette: Preheat oven to 375 degrees. Season rear legs with salt and pepper, dust with super-fine flour. Lightly brown in butter. In a large rondeau over medium heat, lightly brown bones, all vegetables and aromatics and sweat slowly. Place rabbit legs on top of vegetables and deglaze with Riesling. Bring to a slow simmer and reduce until all of the liquid has nearly evaporated. Add the chicken stock 2/3 of the way up the meat. Cover and braise in oven until tender, approximately 45 minutes to 1 hour and 15 minutes.
• Spaetzle: In a small mixer, blend egg yolks, flour, fromage blanc, nutmeg and salt and pepper. Whisk slowly to form a paste. Whisk in milk slowly until mixture is slightly heavier than a pancake batter. Pass through a small colander into the boiling water until the spaetzle comes to the surface. Remove spaetzle to a baking sheet lined with a paper towel. Once spaetzle is dry, heat vegetable oil in a saute pan until hot. Add the spetzele and cook until crisp. Remove spaetzle from pan onto a paper towel lined baking sheet. Drizzle with white truffle oil and sprinkle with salt and pepper.

CHICKEN FRICASSEE WITH DUMPLINGS

Steps:

• Put the chicken in a large pot with broth, onion, celery, bay leaf, seasoned salt and pepper. Bring to a boil, reduce heat and simmer for 40 to 45 minutes or until chicken is tender. Thicken liquid in pot with flour mixed with 3 tablespoons water. Simmer for a few minutes more. Add a few drops of yellow food coloring.
• Dumpling Batter: Into a large bowl sift together the cake flour, baking powder and salt, and using a fork or pastry blender cut in vegetable shortening. Add parsley and green onion tops. In a separate bowl beat egg with milk. Stir wet ingredients into dry and blend together into a drop biscuit batter. Drop batter by teaspoonful onto simmering chicken. Cover pot and steam for 10 minutes, or until dumplings test clean with a toothpick. Garnish with parsley.

RABBIT FRICASSEE CUBAN-STYLE

Steps:

• Place the rabbit pieces in a deep skillet or Dutch oven over medium heat along with the onion, garlic, and green pepper. Season with saffron, cumin, salt, pepper, lemon juice and the bay leaf. Pour the water over all. Bring to a boil, then simmer for 20 minutes.
• Add the potatoes, and cook for about 20 more minutes, until tender. Add the raisins, capers, white wine, tomato sauce, olives and olive oil. Simmer for about 5 more minutes. Finally, stir in the peas and remove from the heat.

CHICKEN FRICASSEE WITH DUMPLINGS

Steps:

• Cut chicken into pieces such as legs, thighs, wings, breast etc -- Chop onions, celery and thinly slice carrot.
• In sturdy plastic bag mix first 5 ingredients flour, salt, paprika, pepper and garlic.
• Drop chicken pieces in one or two at a time and shake to coat.
• Heat to medium hot heavy skillet with oil, add chicken and brown on all sides, turning as needed.
• As chicken browns remove and put into a large soup pot, layering if necessary. Continue until all chicken has been browned.
• Toss onions, celery and carrots in bag with left over flour. Add vegetables and any left over flour with spices to heavy skillet with chicken drippings and saute for 5 minutes
• Add thyme and bay leaf saute for another 5 minutes. (I usually add more garlic, personal preference.).
• Add flour'd vegies to soup pot with chicken.
• Pour milk and soup into skillet, heat. Scrappin up any excess flour or chicken drippings.
• Pour soup mix into soup pot. Stir all ingredients together except the 1/3 cup milk and bisquick.
• Turn burner to medium low and cook being careful not to burn, approxmately 45-60 minutes, until chicken is done.
• Mix together 1/3 cup milk and bisquick.
• The last 10 minutes of cooking drop dumpling dough into simmering pot by tablespoon fulls.
• Cover and cook for 10 minutes or until dumplings have set.

CHICKEN FRICASSEE WITH DUMPLINGS

Steps:

• Wash chicken pieces and pat dry.
• Mix 1 cup flour, the salt, pepper and paprika.
• Coat chicken with flour mixture.
• Heat thin layer of shortening or salad oil in large skillet; brown chicken on all sides.
• Drain off and reserve fat.
• To chicken in skillet, add water and if desired, chopped onion, lemon juice or herbs, such as rosemary or thyme leaves.
• Cover tightly; cook chicken slowly 2 1/2 to 3 1/2 hours or until fork tender, adding more water if necessary.
• Remove chicken to warm platter; keep warm.
• Pour off and reserve liquid in skillet.
• To make gravy; heat 3 tblsp reserved fat in skillet.
• Blend in 3 tblsp flour.
• Cook over low heat, stirring until mixture is smooth and bubbly.
• Remove from heat.
• Add enough milk to reserved liquid to measure 3 cups; pour into skillet.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute.
• Return chicken to gravy.
• Prepare dough for Dumplings; drop by spoonfuls onto hot chicken.
• Cook uncovered 10 minutes; cover and cook 20 minutes longer.
• To make Dumplings: Measure flour, baking powder and salt into bowl.
• If desired, add 3 tblsp snipped chives.
• Cut in shortening thoroughly until mixture looks like meal.
• Stir in milk.