SPAETZLE WITH CORN, PEAS, BRAISED RABBIT AND TARRAGON
Provided by Alex Witchel
Categories main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 25
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.
SPAETZLE
Steps:
- In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.
- Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.
- Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.
SAUTé OF SPRING PEAS WITH TARRAGON
Categories Herb Vegetable Side Vegetarian Quick & Easy Pea Spring Tarragon Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 5
Steps:
- Melt butter in heavy large skillet over medium heat. Add peas and snow peas. Stir to coat. Cook until just tender, stirring occasionally, about 3 minutes. Stir in tarragon. Season with salt and pepper. Serve immediately.
PEAS IN TARRAGON CREAM
Another old time favourite. Grandma always had lots of different ways to serve vegetables. This is another of her recipes. Hope you will enjoy.
Provided by Baby Kato
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the peas, do not over cook.
- Remove from heat, drain and reserve until needed.
- Melt the butter and saute the scallions and celery until tender.
- Add the cooked peas to the scallions and celery, mix and stir in the cream and tarragon.
- Cook for 5 minutes, uncovered on low heat, until heated thru.
- Season with salt and pepper and serve.
RABBIT WITH TARRAGON SAUCE
Make and share this Rabbit with Tarragon Sauce recipe from Food.com.
Provided by Bergy
Categories Rabbit
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 796.9, Fat 41.7, SaturatedFat 13.4, Cholesterol 268.5, Sodium 451.7, Carbohydrate 8.6, Fiber 0.3, Sugar 0.3, Protein 90.9
CORNMEAL SPAETZLE
These bite-size dumplings are a time-honored German dish. We've updated the traditional batter with cornmeal, giving the spaetzle a great polenta-like texture.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Whisk together flour, polenta, and 1/2 teaspoon salt. Whisk together eggs, milk, and fromage blanc with a mixer on medium speed. Reduce speed to low; whisk in flour mixture. Raise speed to medium-high; whisk until thick and gooey, about 2 minutes.
- Working in batches and using a rubber spatula, gradually press batter through a large-holed colander into boiling water. Boil until spaetzle float to top, about 1 minute; scoop out using a fine sieve. Rinse under cold water; drain.
- Heat butter in a skillet over medium-high heat. Add spaetzle; season with salt and pepper. Brown, tossing often, 5 to 6 minutes. Remove from heat; toss in dill.
More about "spaetzle with corn peas braised rabbit and tarragon food"
RABBIT RAGù RECIPE WITH TAGLIATELLE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
RABBIT STEW WITH SPAETZLE RECIPE - EAT SMARTER USA
From eatsmarter.com
HOMEMADE GERMAN SPAETZLE RECIPE (GERMAN EGG NOODLES)
From platedcravings.com
PEA SPAETZLE WITH MINT, CHIVES, AND TOMATOES - BON …
From bonappetit.com
RECIPE: SPAETZLE WITH FRESH HERBS, PEAS, WATERCRESS
From stuff.co.nz
BRAISED RABBIT WITH TARRAGON, GRAPES, AND PORCINI POLENTA
From jamesbeard.org
BRAISED RABBIT | SPAETZLE, SPEC, TARRAGON, PEAS | TOM NOE | FLICKR
RECIPE: SPAETZLE WITH CORN, PEAS, BRAISED RABBIT AND …
From nytimes.com
Estimated Reading Time 2 mins
PAPPARDELLE WITH BRAISED RABBIT, LARDONS, AND PEAS | PEA RECIPES ...
From pinterest.ca
[PRO/CHEF] BRAISED RABBIT WITH SPAETZLE. : FOOD
From reddit.com
SPAETZLE WITH BRATWURST, SWEET POTATOES AND CARAMELIZED ONIONS
From burrataandbubbles.com
ANNE RUDDEN PRESS ON INSTAGRAM: “AUSTRIAN A-FARE CONTINUED
From instagram.com
SPAETZLE WITH CORN, PEAS, BRAISED RABBIT AND TARRAGON …
From pinterest.com
RABBIT RECIPES - NYT COOKING
From cooking.nytimes.com
BRAISED RABBIT WITH MUSTARD-TARRAGON SAUCE AND BREAD DUMPLINGS
From kitchenstories.com
SPAETZLE W/ WILD MUSHROOMS, PEAS, SWEET CORN & TARRAGON
From findyourcraving.com
SPAETZLE WITH CORN, PEAS, BRAISED RABBIT AND TARRAGON
From plain.recipes
WHAT IS SPäTZLE (SPAETZLE) AND HOW TO COOK THE PERFECT GERMAN …
From masterclass.com
PAPPARDELLE WITH BRAISED RABBIT, LARDONS, AND PEAS
From stage.readersdigest.ca
SPAETZLE WITH CORN, PEAS, BRAISED RABBIT AND TARRAGON
From diningandcooking.com
SPäTZLE WITH BRAISED RABBIT, WILD MUSHROOMS, SWEET PEAS AND …
From flickr.com
RABBIT WITH TARRAGON RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
PAPPARDELLE WITH BRAISED RABBIT, LARDONS, AND PEAS
From readersdigest.ca
BRAISED RABBIT WITH SPAETZLE RECIPE - EAT SMARTER USA
From eatsmarter.com
BRAISED RABBIT RECIPE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
GERMAN SPAETZLE RECIPE - THE SPRUCE EATS
From thespruceeats.com
RABBIT LEGS BRAISED IN RED WINE WITH SPAETZLE
From bosskitchen.com
SPÄTZLE MIT SCHWAMMERLN, ERBSEN, KAROTTEN UND …
From neuegalerie.org
RABBIT LOIN RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
BRAISED RABBIT LEGS WITH SPAETZLE, … – LICENSE IMAGES – 241325 …
From stockfood.ro
LOOKING FOR: BRAISED RABBIT IN RIESLING WITH SPAëTZLE, FAVA BEAN
From houzz.com
RABBIT SPAETZLE - DINNER - ROUJ CREOLE - CREOLE RESTAURANT IN …
From roujcreole.com
BRAISED RABBIT WITH TARRAGON MUSTARD SAUCE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
PAN FRIED RABBIT WITH TARRAGON SAUCE - OOH LA LOIRE
From oohlaloire.com
NASCHMARKT RESTAURANT - SPäTZLE WITH SMOKED CHICKEN, CORN, PEAS ...
From facebook.com
SPäTZLE WITH WHITE CORN, BRUSSELS SPROUTS, MUSHROOMS AND …
From eatyourbooks.com
ORANGE BRAISED RABBIT FOOD- WIKIFOODHUB
From wikifoodhub.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love