Rabbit Carrot Leek And Green Bean Ragoût Recipes

Steps:

• Remove fat, kidneys, and liver from rabbit if necessary. Pat rabbit dry and season with salt and pepper. Heat oil and 1/2 tablespoon butter in a wide 6-quart heavy pot over moderately high heat until foam subsides, then brown rabbit in 2 batches, 2 to 3 minutes per side. Transfer as browned to a plate. Add wine to pot and boil 30 seconds. Add broth and deglaze pot by boiling, scraping up brown bits. Mince and mash garlic with thyme and salt and stir into broth with bay leaf and rabbit. Simmer, covered, 40 minutes.
• While rabbit is simmering, quarter onions lengthwise, leaving enough of core intact to keep layers together. Soak leeks in a large bowl of water 10 minutes, agitating occasionally to dislodge any sand and letting sand sink to bottom of bowl. Lift leeks out of water.
• Scatter onions, leeks, carrots, and potatoes over and around rabbit and continue to simmer, covered, until rabbit and vegetables are tender, 40 to 50 minutes.
• When rabbit is almost done, cook beans in a large pot of boiling salted water until just tender, 3 to 5 minutes, and drain in a colander.
• Stir beans into ragout, then transfer rabbit and vegetables with a slotted spoon to a deep platter and keep warm. Boil cooking liquid until reduced to about 3/4 cup and whisk in remaining 1/2 tablespoon butter. Pour some of sauce over rabbit and vegetables and serve the rest on the side.

Steps:

• Heat 1 1/2 teaspoons oil in skillet over medium-high heat.
• Sauté mushrooms and leek 10 minutes, or until soft and golden. Stir in beans, broth, garlic and thyme, and cook 5 minutes.
• Season with salt and pepper.
• Pulse bread in food processor until crumbs form.
• Heat remaining 1 Tbs. oil in skillet over medium-low heat. Add breadcrumbs and sauté 8 minutes, or until crispy. Season with salt and pepper.
• Stir parsley into bean mixture. Spoon into bowls and top with breadcrumbs.

Steps:

• Soak the beans in cold water to cover overnight then cook until tender.
• Heat the sunflower oil in a large heavy based pan and saute the leek and carrot until soft.
• Add the beans, their cooking water, the veg stock cube, herbs and bay leaves and cook the soup until the veggies are tender; adding additional water if needed.
• Serve hot with buttered brown bread on the side.
• Prep time does not include soaking and cooking the beans.

Steps:

• In a heavy soup pot or Dutch oven, combine the shell beans, onion, crushed garlic clove, bouquet garni and 4 cups water. Bring to a boil. Add salt to taste, reduce heat, cover and simmer 30 minutes. Remove and discard onion and garlic clove.
• Meanwhile, heat olive oil over medium heat in a medium skillet and add leeks and celery. Cook, stirring, until they begin to soften, about 3 minutes, and stir in minced garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes. Season to taste with salt and pepper. Cook, stirring often, until tomatoes have cooked down slightly, about 10 minutes.
• Stir leek and tomato mixture into beans, along with summer squash. Bring back to a simmer and cook 15 minutes, until beans are creamy-tender but intact and the vegetables are soft and fragrant. Taste and adjust seasonings. Remove bouquet garni.
• Ladle ragout into wide bowls. Top each serving with a generous sprinkling of slivered basil leaves and a spoonful of Parmesan.

Steps:

• Preheat oven to 325 degrees. Place flour in a shallow bowl. Tie thyme, rosemary and clove in a spice sachet or square of cheesecloth (or just toss them in pot if you do not mind accidentally biting into clove later).
• Season rabbit pieces all over with salt and pepper. Coat each piece evenly with flour; tap off excess. Heat 3 tablespoons oil in a large oven-proof Dutch oven over medium-high heat. Sear rabbit in batches, until browned all over, 5 to 6 minutes a side. Transfer to a paper-towel-lined plate.
• Add remaining 1 tablespoon oil to pot; reduce heat to medium. Add leeks and 2 tablespoons sage and cook, stirring, until softened, about 2 minutes. Stir in the carrots, celery, garlic, coriander, salt and pepper. Cook, stirring, until vegetables begin to color, about 5 minutes.
• Add wine and increase heat to high; simmer, scraping up browned bits from bottom of pot, until reduced by half, about 5 minutes. Return rabbit to pot. Add stock (it should come almost halfway up the sides of rabbit) and herb sachet (or herbs and clove). Transfer pot to oven and cook, partially covered, until meat is fork tender, about 2 hours.
• Transfer rabbit pieces to a serving platter. If liquid seems too thin, place pot over medium-high heat and simmer until it thickens slightly. Discard sachet. Stir in mustard, to taste. Spoon sauce and vegetables over rabbit. Garnish with parsley and remaining 1 tablespoon chopped sage. Serve with noodles, if desired.