Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!news-feeder.wcg.net!WCG!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "Robin Cowdrey" Newsgroups: rec.food.recipes Subject: Rabbit (6) Collection Followup-To: rec.food.cooking Date: 12 Feb 2000 19:24:59 -0700 Organization: Southwest Cyberport Lines: 239 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <01be01bf7519$2bbcf820$8244800a@telusplanet.net> Reply-To: Robin C NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:39557 Rabbit Stew with Raisins and Pine Kernels Hannah Glasse's Rabbit Casserole With Orange Sweet-Sour Rabbit (Or Hare) Italian Style, With Chocolate Hare With Cream In The German Style Jugged Hare (Or Rabbit) With Forcemeat Balls Rabbit With Mustard Rabbit Stew with Raisins and Pine Kernels 1 1/2 pounds rabbit meat, off the bone flour 2 tablespoons olive oil 2 medium onions, peeled and sliced 1 stick of celery, chopped 2 tablespoons balsamic vinegar 5 fl oz game or chicken stock 5 fl oz red wine a handful of seedless raisins 2 tablespoons pine kernels Cut the rabbit meat into large chunks and dust with flour. The easiest way to do this is to put the meat in a plastic bag, add the flour and shake. Heat the oil in a pan and fry quickly, over high heat, till golden at the edges. Transfer to a deep, ovenproof casserole. Add the onions to the frying pan, with a little more oil if needed, and fry till soft and golden. Add the celery and continue to cook for 2 minutes, then add the vinegar, stock and wine. Bring to the boil, add the fruit and nuts and scrape the bottom of the pan to dislodge any delicious crusty bits into the sauce. Season with salt and black pepper and pour over the rabbit. Place in a preheated oven at 1800C/3500F/Gas Mark 4 and cook for 30-40 minutes till the sauce has reduced a little. Serve with mashed potatoes and peas or wide noodles such as pappardelle. Contributor: Real Food - Nigel Slater Yield: 2 servings Hannah Glasse's Rabbit Casserole With Orange 1 rabbit, jointed seasoned flour 3 oz. butter or lard 1/4 pint dry white wine beef stock pepper, salt bouquet garni 1 oz. butter 1 tablespoon flour juice of 1 Seville orange 2 Seville oranges A good recipe to try when Seville oranges come into the shops after Christmas. The bitter-sweet flavour goes well with wild rabbit. If the rabbit is on the mature side, it's prudent to lard it. Turn the joints in seasoned flour and brown lightly in the butter or lard. Put into a casserole (Hannah Glasse advises an earthenware Pipkin'), and add the wine and enough stock just to cover the meat. Season with pepper and salt. Put in the bouquet garni. Cover and simmer until the rabbit is cooked. Meanwhile mash the flour into the butter, and divide it into a number of small knobs. Strain off the sauce into a small pan, reduce it by boiling to a good flavour, then keep it under boiling point and whisk in the knobs of flour and butter. This makes the sauce thick and slightly shiny. Cook for about five minutes, flavouring the sauce to taste with orange juice. Cut the two oranges into thin slices, and notch the peel all round, cutting out tiny triangles which should be carefully kept. Put the rabbit pieces on a warm serving dish, pour over the sauce and scatter the little bits of peel on top. The slices of orange should go round the edge of the dish. Contributor: Good Things - Jane Grigson Sweet-Sour Rabbit (Or Hare) Italian Style, With Chocolate 1 rabbit, jointed (or 1 young hare) seasoned flour Marinade: 3/4 pint red wine 2 heaped tablespoons each finely chopped onion and finely chopped carrot 1 tablespoon each parsley and thyme 1 bay leaf 3 cloves plenty of black pepper half teaspoon salt Sauce: 2 oz. lard 2 oz. fat bacon, diced 3 oz. chopped onion beef stock heaped tablespoon sugar 3 oz. wine vinegar 2 oz. sultanas 2 oz. pine kernels 2 oz. candied peel, cut in strips 7 oz. grated bitter chocolate salt, pepper, lemon juice It may need an act of faith to include the chocolate, but please don't leave it out. And make sure it's the bitter kind. Pine kernels can be bought at delicatessen or health food shops. Soak the rabbit or hare in the marinade ingredients for at least 4 hours. Drain and dry the meat, roll in seasoned flour and brown in the lard, together with bacon and onion. Put into a casserole. Strain the marinade liquid over the rabbit and add enough beef stock to cover it. Season well and simmer for 1 1/2 hours, or until the meat is cooked. Melt sugar in a thick saucepan until it turns pale brown, add vinegar, stirring vigorously - the mixture will become a brown syrup. Pour into the casserole, and add the sultanas, pine kernels, candied peel and half the chocolate. Simmer 5 minutes. Correct the seasoning with salt, pepper, lemon juice and remaining chocolate to taste. No accompanying vegetables are needed. Contributor: Good Things - Jane Grigson Hare With Cream In The German Style saddle of hare, larded 1/2 pint double cream 1/4 pint sour cream 2 oz. chopped mild onion 2 oz. chopped carrot 2 teaspoons wine vinegar red currant jelly 1-2 glasses red wine or port Only the saddle is needed for this recipe; the rest can be used up in a civet. Be careful to remove the pearly skin. The saddle should be larded to keep it moist during the cooking. This is not at all difficult to do - buy a fat end of bacon, or a piece of hard back pork fat, and chill it well. Cut into strips about 2 inches long and 1-inch wide. Thread the first strip into the open end of a larding needle, and take a stitch into the meat, parallel to the backbone, as if you were sewing. The ends of fat will protrude. With a little practice, one can do this quite elegantly so that the slices of meat are neatly patterned with the bits of fat. This excellent and decorative way of making dry meats such as pigeon, fillet steak, venison and hare more succulent certainly justifies the 15p spent on a larding needle. Choose an ovenproof cooking pot that just accommodates the bare. First put in the vegetables, then lay the saddle on top. Pour over cream and vinegar, which should ideally come well up the saddle of hare. Roast in a moderate oven, Mark 4, 350 F, for about 3/4 hour or until the hare is cooked. Baste frequently with the juice. Remove hare to serving dish and keep warm. Strain cooking liquid into a heavy pan. Boil gently, adding jelly and wine to taste. This dish is often served with chestnut puree, but I prefer whole boiled chestnuts mixed with Brussels sprouts. Contributor: Good Things - Jane Grigson Jugged Hare (Or Rabbit) With Forcemeat Balls 1 hare, jointed seasoned flour hare's blood, brain, liver (optional) 1/2 pound .streaky bacon, cubed 1/2 pound chopped, or pickling onions 3 ounces lard 1/2 tablespoon thyme 1 heaped tablespoon chopped parsley bay leaf beef stock glass of port redcurrant jelly We've been eating stewed hare for hundreds of years, but we've only been calling it 'jugged' hare (which sounds so traditional) for a couple of centuries. 'Jugged' means, precisely, cooked in a jug. You could use one of the brown stoneware 4 pint milk jugs, sold by Elizabeth David and other good cookery equipment shops, but an ordinary casserole does perfectly well. Brown hare, which should first be rolled in seasoned flour, bacon and onion in lard. Pour off surplus fat, add herbs, cover with stock and bring to boil. Transfer to a jug, cover with foil, and stand in a large saucepan of hot water. Put into a slow oven, Mark 2, 3000F, until the meat parts easily from the bone. Mash brain and liver, pour on some of the hot liquid and cook in a little pan for five minutes, stirring. Add blood, off the heat, and stir the whole thing into the jug of hare. Keep it just under boiling point for five minutes. Stir in port and redcurrant jelly to taste. Serve with forcemeat balls: 4 ounces fresh white breadcrumbs 2 ounces chopped suet or melted butter about 1 tablespoon thyme about 1 tablespoon parsley grated rind half a lemon 1 beaten egg Mix together, form into balls and fry in lard until golden brown. Contributor: Good Things - Jane Grigson Rabbit With Mustard 1 1/2 pounds pork belly 3 medium carrots, chopped 1/2 - 3/4 pound chopped onions 1 tablespoon thyme, or wild thyme 1 bay leaf 1 tablespoon chopped parsley 1 large clove garlic, crushed 1/4 pint dry white wine (or chicken stock plus dessertspoon wine vinegar) 2 liqueur glasses brandy 1 egg yolk 1 tablespoon Dijon mustard 3 tablespoons double cream Extra parsley to garnish, salt, black pepper This is one of the best meat dishes I know for piquant contrast of flavours. For four people, you need the saddle cut in two, and the hindquarters. The forequarters and head can be used for soup. Skin, bone and slice pork. Mix carrot, onion, garlic and herbs. Lay half the pork in a casserole, then half the vegetable mixture. Season well. Add the rabbit, then the rest of the vegetables, then the rest of the pork. Season. Lay the pork skin on top. Pour over wine and brandy, cover tightly and cook in a slow oven, Mark 2. 300 F, for 2 1/2-3 hours, until the rabbit is tender. Arrange meat and vegetables, well drained, on a serving dish, and keep them warm. Skim fat off the cooking juices. Beat yolk and cream together, add the skimmed juices and cook gently. Stir this sauce well, but don't let it boil. When it's thick, add the mustard. Pour over the rabbit, etc., sprinkle with parsley, and serve with some plainly boiled potatoes. Contributor: Good Things - Jane Grigson ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.