Fricasse Of Rabbit With Reisling Recipes

Steps:

• 1. Use a heavy dutch oven for this dish. Lightly dredge rabbit pieces in flour seasoned with the salt, pepper and paprika. You only want a very light coating, NOT thick as for fried chicken. You can also use the leftover seasoned flour from dredging as part of the 1/4 cup in the gravy, as it will be cooked.
• 2. Heat shortening in dutch oven and brown the rabbit pieces well on all sides, turning as needed.
• 3. Add onion and chicken stock (I used 3 1/2 cups) and bring to a boil; lower heat to a simmer. Cover and simmer 30 minutes.
• 4. Make dumplings: In mixing bowl, cut shortening into self-rising flour with a pastry cutter. Stir in the chopped parsley. Stir in milk just until blended. (Note: I had to add 2 tablespoons more flour to get dumplings to the correct consistency for dropping. They should not be too liquid but should hold their shape, like drop biscuits.)
• 5. Drop dough by spoonfuls ONTO the rabbit in the pot, but not down into the liquid. (OK, some of my dumplings did get down into the liquid, but they were fine.) Cook dumplings UNCOVERED at a good simmer for 10 minutes, then cover and simmer 10 more minutes. Remove rabbit and dumplings to large serving platter.
• 6. Make gravy: Stir the flour into the milk until smooth. Gradually stir this into the hot remaining chicken broth until smooth. Season with salt and pepper if necessary (if you use the leftover flour from dredging, you will not need much extra seasoning). Heat to a gentle boil until it thickens.
• 7. Pour gravy over and around the rabbit and dumplings to serve.

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.

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.

Steps:

• In a large saucepan, heat the oil and brown the rabbit on both sides. Add onions, peppers, and garlic, and saute for 10 minutes. Add paprika, bay leaves, oregano, tomatoes, sherry, and chicken stock. Cook for 1 hour. Add potatoes, capers, and dried cherries. Cook for 1 more hour, or until potatoes are tender. Serve and garnish with sweet peas and parsley.

Steps:

• Salt and pepper the rabbit loin. In a large saute pan, heat oil and butter over high heat. Sear the loin on all sides and then cook to medium doneness for about 2 more minutes. Set aside and keep warm.
• Over medium heat using a large saute pan, add olive oil and butter. Caramelize the gnocchi on both sides for about 1 minute. Add sauteed morel mushrooms, onions, fava beans,
• fresh peas, fiddlehead ferns, and wild leeks. Add garlic and shallots and continue to cook for another minute. Add chicken stock a little at a time and reduce 1 more minute. Add parsley, heavy cream, Parmesan, truffle oil and salt and pepper, to taste. Heat up the Morel Foam and Spinach Puree.
• Over medium heat in a medium saucepan saute garlic, shallots, morels, leeks and onions in butter until very soft about 3 minutes. Add chicken stock. Bring to a boil under high heat. When it comes to a boil add heavy cream. Remove from heat and puree in a blender. Salt and pepper, to taste. Keep warm.
• Over medium heat in a medium saucepan add butter and saute onions and leeks for about 2 minutes. Add chicken stock, bring to a boil and then place into a blender with spinach. Puree until smooth and transfer to a bowl. Season with salt, pepper and cayenne. Place the bowl on an ice bath to stop cooking process. This keeps the color bright green. Keep in the refrigerator until needed.