Rabbit With Tarragon And Garlic Food

SPAETZLE WITH CORN, PEAS, BRAISED RABBIT AND TARRAGON

Steps:

• For rabbit: preheat oven to 375 degrees. Season rabbit with salt and pepper to taste. Place a large braising pan or casserole over medium-high heat and add vegetable oil. When oil shimmers, add rabbit and brown lightly on all sides.
• Transfer rabbit to a platter. Add carrot, onion and celery root to pan. Sauté until softened and lightly browned, about 10 minutes. Return rabbit to pan on top of vegetables, and add wine, thyme and garlic. Cover and braise in oven for 45 minutes. Meanwhile, prepare corn, peas and spaetzle.
• For corn and peas: in a large saucepan bring milk to a simmer and season lightly with salt. Add corn and simmer for 2 minutes. Drain, cut corn from cob and reserve. Fill a small saucepan with lightly salted water and bring to a simmer. Add peas and simmer just until they turn bright green. Drain, cool in ice water, drain again; reserve.
• For spaetzle: place a large pot of lightly salted water over high heat to bring to a boil. Place flour in a large bowl and season to taste with salt, pepper and a pinch of nutmeg. Add eggs, 1/2 cup cream and quark; mix well. When water boils, press dough through a spaetzle maker directly into water. As noodles float to top, remove with a slotted spoon and transfer to a bowl. Mix with a bit of olive oil. Set aside.
• To finish: when rabbit is cooked, reserve 3 tablespoons stock. Remove rabbit meat from bones and cut into small cubes. Place a large sautépan over medium heat, and add butter, corn, peas, rabbit and spaetzle. Sautè until thoroughly heated. Add reserved rabbit stock, 5 teaspoons heavy cream and a dash of lemon juice. Bring to a boil, add tarragon and chives, and season with salt and pepper to taste.

DAVINA MCCALL'S SLOW-COOKED RABBIT

Steps:

• For the rabbit, drizzle 1 tablespoon of olive oil into a large deep pan. Add the lardons and fry until golden and crispy. Remove from the pan with a slotted spoon and set aside.
• Peel the shallots, then add to the pan with another tablespoon of olive oil and the mushrooms. Cook for a few minutes, or until lightly golden, then remove to a plate.
• Season the rabbit with sea salt and black pepper, then dust with the flour. Drizzle another tablespoon of olive oil into the pan, add the rabbit and cook for 5 to 10 minutes, turning until golden all over - you may need to do this in batches.
• Add the bay and thyme, then return the lardons, shallots and mushrooms to the pan with any juices. Pour in ¼ of the chicken stock and scrape up any flour from the bottom of the pan, stirring it into the liquid to get rid of any lumps. Stir in the remaining stock, bring to the boil, then reduce the heat to low, cover, and simmer for 30 minutes.
• Remove the lid and leave to tick away for a further hour, or until the meat is falling away from the bone and the sauce has thickened.
• For the pomme purée, peel and dice the potatoes into 4cm cubes. Cook in a large pan of salted boiling water for 12 minutes, then drain and leave to steam dry.
• Heat the milk and cream in a small pan on a low-medium heat, until just below boiling point.
• Use a spatula to push the potato through a sieve into a bowl, then mix with the butter, warmed milk mixture and a little seasoning, until combined and creamy. You can also do this with a potato ricer or French mouli, if you have one.
• Trim the green beans and cook in a large pan of salted boiling water for 4-5 minutes, or until tender.
• Meanwhile, peel and finely chop the shallot, garlic and tarragon. Dollop the mustard into a serving bowl with 3 tablespoons of vinegar. Gradually drizzle in 80ml extra virgin olive oil, whisking continuously until you have a thick dressing. Add the shallots, garlic and tarragon, then whisk again. Have a taste and season to perfection.
• Drain the beans and add to the dressing hot, tossing to coat.
• Bring the rabbit, pomme purée and dressed beans to the table and let everyone help themselves to a bit of everything. Delicious!

RABBIT IN RED WINE SAUCE RECIPE

Steps:

• Pour the wine into a pan, bring to the boil and boil for 5-7 minutes, or until it's reduced by around a third.
• Heat oil in a large pan. Add the rabbit and fry for 6-8 minutes until skin is browned, turning it every so often. Take out with a draining spoon and set aside.
• Add the bacon and shallots and fry for 4-5 minutes until lightly browned, then stir in the flour and cook for another minute.
• Put the rabbit back in the pan, along with the garlic, herbs and reduced wine and stock. Bring to the boil, cover, and simmer for 45 minutes to 1 hour, or until the rabbit is cooked.
• Add the mushrooms and cook for another 10 minutes. Season. Serve with bread or mash.

GARLIC AND TARRAGON CHICKEN

Steps:

• Preheat oven to 500°F. Combine oil, garlic and tarragon in small bowl. Coat chicken pieces with oil mixture. Arrange chicken on baking sheet. Season with salt and pepper. Bake chicken 10 minutes. Reduce heat to 375°F. Bake until chicken is just cooked through, about 30 minutes longer.

RABBIT WITH MUSTARD & BACON

Steps:

• Mash the butter with the herbs, garlic and lemon zest, then chill. This can be done up to a day in advance. Use a small sturdy knife to scrape the meat away from the thigh bone part of the rabbit leg. Try and create a pocket around the bone rather than cutting into the actual meat. When you get to the joint, cut or snap the bone away.
• Halve the butter, roll into two logs, then stuff into the cavity of each rabbit leg. Wrap the slices of pancetta around each leg so that they join underneath. The rabbit can be prepared up to a day ahead and kept in the fridge.
• Heat oven to 220C/200C fan/gas 7. Place the rabbit on a shallow roasting tray and roast for 20-30 mins (see tip below), then leave to rest for 5 mins. While the rabbit is cooking, make the sauce. Heat the crème fraîche with both mustards and simmer for 2-3 mins until thickened slightly. Season to taste, then add a squeeze of lemon juice and set aside.
• To serve, spoon some sauce onto each plate and carve the rabbit into thick slices. Arrange the rabbit on top of the sauce with some steamed new potatoes on the side.

RABBIT WITH TARRAGON SAUCE

Steps:

• Put the flour, tarragon, salt& pepper in a zip lock bag and mix well.
• Add the rabbit piece by piece, shake well to lightly coat each piece.
• Melt butter in a large skillet, add oil.
• Saute the rabbit pieces until golden.
• Remove apprx 1/2 of the butter/oil so your sauce will not have too much grease.
• Add chicken broth.
• Simmer rabbit apprx 60 minutes.
• Cover for half the time uncover the last 30 minutes.
• If you wish you may thicken the sauce with a little flour.

STEWED RABBIT AND BISCUITS

Steps:

• For the biscuits: Combine the butter, sugar, baking powder and salt in an electric stand mixer. Use the paddle attachment and mix until the butter is pea size. Next, add the flour, tarragon and pepper. Then, add the buttermilk and eggs. Mix until incorporated.
• For the rabbit: Preheat the oven to 350 degrees F. Cut the rabbit into eighths (save the extra bones and trimmings to fortify stock). Dredge the pieces in flour and sprinkle with salt and pepper.
• In large saute pan or small rondeau, heat the olive oil. Sear the rabbit over medium-high heat. Remove when golden brown, 3 to 4 minutes and reserve. Discard the oil and turn the heat down to medium-low.
• Saute the shallots until blonde, 4 to 5 minutes. Add the carrots, rosemary, spring garlic, pinch of crushed red pepper and pinch of salt. Saute until soft, 3 to 5 minutes. Add the rabbit, allow to cook for 2 minutes. Next, add the hot stock, white wine and morels, and bring the liquid to a simmer. Simmer for about 4 minutes.
• Top with the biscuit mixture in small dollops. Then add peas. Bake until the biscuits are golden, the filling is bubbling and the rabbit is tender, 30 to 35 minutes.
• Top with the tarragon and serve.

BRAISED RABBIT WITH WILD MUSHROOMS

Steps:

• Preheat oven to 350°.
• In a large, heavy skillet, melt the butter over medium heat; add in the rabbit pieces (in batches, if necessary), brown on all sides, and transfer to a plate.
• Add in the onion, mushrooms, and garlic; cook/stir, until the onion is softened, about 5 minutes.
• Add in the wine and continue cooking until most of the liquid has evaporated, about 5 minutes.
• Add in the tomatoes, beef broth, tarragon, and chevril; season with salt and pepper; bring to a boil, and let boil until the sauce begins to thicken, about 5-7 minutes.
• Remove pan from heat.
• Arrange rabbit pieces in a large, greased baking dish, pour the sauce over the top; cover and bake until the rabbit is fork tender and the sauce nicely thickened, 30-35 minutes.

RABBIT WITH TARRAGON AND GARLIC

Steps:

• Salt and pepper the rabbit generously. Heat the oil in a large frying pan and add the rabbit. When it starts to brown, add the butter, lower the heat and brown on all sides for 10 minutes, shaking the pan often to avoid sticking. With a slotted spoon, remove the rabbit from the pan and reserve.
• Pour all the fat from the pan and pat it dry with a paper towel. Add the tarragon vinegar, stirring to detach any fond stuck to the bottom of the pan, and place over high heat. Boil the vinegar for about 30 seconds, or until it has almost completely evaporated, then add the tomatoes and the bunch of tarragon stems (reserve the leaves for later), and cook slowly for four minutes. Add the cream, salt and pepper; then add the rabbit, cover and simmer gently for 15 minutes.
• Meanwhile, place the cloves of garlic in a small saucepan, add the milk, and bring to a boil. Simmer gently for four minutes and drain.
• Heat the butter in a small frying pan, add the garlic, salt, pepper and sugar. Cook over very low heat 15 minutes, stirring often, to color and caramelize the garlic on all sides without burning.
• Lift the pieces of rabbit out of the sauce with a slotted spoon and place them on a plate. Measure the sauce; if there is more than one-and-two-thirds cups, boil it to reduce to that amount, then strain it into a clean frying pan. Correct seasoning and heat the rabbit in the sauce.
• Place the rabbit on a serving platter, spoon the sauce over it and sprinkle with the freshly chopped tarragon. Place the caramelized cloves of garlic around the rabbit and serve.