Rabbit In Red Wine Sauce Food

LAPIN A LA BOURGUIGNONNE (RABBIT WITH RED-WINE SAUCE)

Steps:

• Sprinkle the rabbit pieces with salt and pepper.
• Put the salt-pork cubes in a saucepan and add water to cover. Bring to the boil and simmer about one minute. Drain thoroughly.
• Heat the butter in a large, heavy casserole and add the salt-pork pieces. Cook, stirring, until lightly browned, about three minutes. Add the onions and cook, stirring, about two minutes.
• Add the mushrooms, salt and pepper and cook, stirring, about two minutes. Transfer the onions, mushrooms and salt-pork pieces to a bowl and set aside.
• To the fat remaining in the casserole, add the rabbit pieces in one layer and cook, turning the pieces as necessary, until lightly browned all over, about five minutes. Scatter the mushrooms, onions and salt pork over the rabbit pieces and stir to blend.
• Cook about five minutes and sprinkle with flour, salt and pepper. Add the wine and cloves.
• Tie the parsley, thyme and bay leaf into a bundle and add it. Bring to the boil, cover closely and cook over very low heat about one hour. Remove and discard the herb bunch. Uncover and cook about three minutes to reduce the sauce.

BELGIAN RABBIT WITH PRUNES IN WINE SAUCE

Steps:

• MARINADE: Combine all ingredients for marinade in large plastic bag. Place bag in shallow glass, stainless steel or plastic bowl.
• Remove head from rabbit and cut the rest into 6 pieces. Place in bag with marinade; close top firmly with a twist tie and lay flat in dish. Marinate rabbit pieces, turning bag periodically, for 2 to 4 hours.
• Soak prunes in water while rabbit marinates.
• Remove rabbit from marinade and wipe dry; reserve marinade. Toss meat in flour and reserve on paper towels. Strain marinade, pressing out and reserving all liquid.
• In large heavy saucepan, melt butter, add oil and, over medium high heat, brown rabbit. With slotted spoon, remove rabbit and set aside. Saute onions for 5 minutes; return rabbit to pan and add salt, pepper, wine, strained marinade, prunes and their soaking water. Mix gently but thoroughly to blend all ingredients. Bring to boil, reduce heat and simmer, partially covered, for 30 to 40 minutes or until rabbit is tender and sauce thickened.
• Taste, adjusting seasoning if desired. Transfer to heated serving bowl and garnish with orange peel. Makes 6 servings.
• Canadian Living.

BRAISED RABBIT IN RED WINE ARGENTINE STYLE

Steps:

• Combine all Chimichurri Sauce ingredients except the oil and vinegar in a large mortar/pestle. Add the liquids once the herbs and seasonings are well pureed. Feel free to use a food processor if you must. Reserve.
• In a large Dutch oven over medium-high heat, brown the rabbit pieces in the oil, in batches if need be. Remove and reserve rabbit, saute the vegetables and herbs until onions are glassy and add rabbit back to pot.
• Add wine, bring to a slow boil and stir, then cover and cook, turning heat to low, for 90 minutes. Allow rabbit to cool in liquid with lid on for one hour at room temperature Then transfer rabbit to a work bowl, strain broth, pouring over the rabbit pieces and cover with plastic wrap, refrigerate.
• Remove rabbit from wine broth, bring broth to a boil over medium heat and reduce to sauce consistency. Allow rabbit to come to room temp while sauce is reducing, and grill or broil to heat through and crisp the rabbit pieces. Serve rabbit, covering the meat with the sauce and passing lots of chimmichuri at the table.

RED-WINE BRAISED RABBIT WITH SAGE POLENTA

Steps:

• In a large bowl stir together flour and salt. Add rabbit and toss to coat. In a heavy kettle heat 2 tablespoons oil over moderately high heat until hot but not smoking and brown rabbit in batches, transferring pieces to a bowl.
• Add onion and remaining tablespoon oil to kettle and sauté, stirring occasionally, until softened but not browned. Stir in garlic and rosemary and sauté, stirring, 1 minute. Add broth, wine, and rabbit with any juices accumulated in bowl and simmer, covered, 1 hour, or until rabbit is tender. Remove lid and simmer until sauce is thickened slightly. Stir in parsley.
• Stir sage into warm polenta. Serve polenta topped with rabbit and sauce.
• To make basic polenta:
• In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes 2for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups.
• Note: In the traditional method of cooking polenta, forty minutes of constant stirring is required to achieve a lumpless texture and fragrant flavor. However, Italian-food expert Marcella Hazan has developed a method that involves very little stirring during this time. We believe it produces a very good polenta, one nearly as flavorful and smooth as the traditional procedure. To make satisfactory polenta in a real hurry, an imported instant polenta (precooked cornmeal) is available. This cooks in a mere fifteen minutes.