3105. RABBIT FRICASSEE with PEARL ONIONS, BACON and MUSHROOMS

serves 4-6 


1 pint pearl onions or 1 package (10 ounces) frozen
½ pound or 1 package (10 ounces) small mushrooms, preferably cremini
2 rabbits, cut into serving pieces
salt and freshly ground pepper
2 tablespoons butter
2 tablespoons flour
½ pound thickly sliced lean bacon
2 cups dry white wine
1 cup chicken broth, homemade or packaged (not canned)
1 small bouquet garni (3 sprigs parsley, 2 sprigs thyme, 1 bay leaf wrapped and tied in cheesecloth)

Peel the onions by first plunging them into a pot of boiling water, boiling for 1 minute, draining in a colander, rinsing with cold water, and then cutting the tiny root ends off with a paring knife and pulling away the peel.

Trim 1/8-inch off the bottom of the mushroom stems if they are dark, dirty or dried out. If the mushroom caps are more than 1 inch in diameter, quarter the mushrooms vertically.

Season the rabbit parts with salt and pepper, and melt the butter over medium-high heat in a large skillet, or two skillets just large enough to hold the rabbit parts in a single layer. When the butter stops foaming, add the rabbit parts and brown on both sides for 8 minutes.

Sprinkle the flour over the rabbit and cook for 2 minutes more on each side to eliminate the flour's starchy taste.

While the rabbit parts are browning, cut the bacon slices crosswise into ¼-inch strips and cook the strips gently over medium heat in a small skillet until they barely begin to turn crispy. Remove them with a slotted spoon and reserve.

Pour the wine and chicken broth over the rabbit parts, nestle in the bouquet garni, and add the pearl onions and mushrooms. If you're using two skillets, use half the liquids, onions and mushrooms in each one and nestle a small bouquet garni in each. Bring to a simmer over high heat, turn the heat down to low to maintain a very gentle simmer, and cover. Simmer for about 15 minutes, until the rabbit feels firm to the touch.

Transfer the rabbit parts, onions and mushrooms to a bowl and cover them loosely with aluminum foil. Pour the the liquid in the skillet into a small saucepan and gently simmer the sauce, while skimming off fat and scum, for about 10 minutes, until the sauce has a lightly syrupy consistency.

Portion out the rabbit parts on to plates, spoon each portion with sauce, mushrooms and pearl onions, and serve.


bacon recipe courtesy of: Gene Gerrard, Meat & Wild Game Cooking/About.com

2356. RABBIT and SQUIRREL GUMBO with BACON, ANDOUILLE SAUSAGE and SMOKED HAM

serves 10-12 people


1 rabbit, cut into pieces (about 2 pounds)
2 squirrels, cut up (about 1 pound)
6 slices bacon
2 cups flour
1 1/4 cup oil
4 cups chopped onions
1 cup chopped green pepper
1 cup chopped celery
4 cloves minced garlic
4 quarts chicken or beef stock
1 can (10 oz) tomatoes
1 pound smoked andouille sausage, diced
2 cups smoked ham, cut into bite size chunks
2 teaspoons Creole seasoning (or 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne pepper)
2 cups chopped green onions
1/2 cup chopped parsley
1 teaspoon oregano
1/4 teaspoon dried rosemary
2 tablespoons Tabasco

In a heavy pot or skillet brown the bacon. Remove when cooked and set aside. This will be added to your rabbit squirrel gumbo. Brown squirrel and rabbit in bacon oil until evenly brown on all sides on a medium heat. Remove and set aside.

Now make your roux. If you will use the same pot that you browned the rabbit and squirrel in, remove the bacon fat and scrape the bottom of the pot clean of browned pieces and reserve. You will use these pot scrapings later. Or you can get a clean large heavy pot. This is what you will cook your gumbo in.

Brown flour and oil to make a roux. Bring to a red brown color something on the order of milk chocolate. Add onions, green pepper, celery and garlic and saute' for 10 minutes to create your holy trinity.

After your vegetables are soft, add stock, rabbit and squirrel pieces, ham and sausage, bacon, tomatoes, pot scrapings from the rabbit and squirrel browning and all seasonings. Reserve the green onions and parsley.

Bring all this to a boil then reduce heat to simmer (low setting) and cook slowly for 1 1/2 to two hours. Stir occasionally and scrape the bottom of the pot to prevent sticking.

Test the rabbit and squirrel for tenderness and if not satisfactory simmer some more. Don't worry about over cooking. You cannot overcook when using a low heat and tending occasionally. If the gumbo looks a little too thick add more stock or water 1/2 cup at a time until you like the consistency.

When your rabbit squirrel gumbo is cooked add the green onions and parsley, cover and simmer 5 minutes. Serve with cooked white rice. This should be served with a ratio of 1/3 cup rice to 1 1/2 cup gumbo.


bacon recipe courtesy of: Gene Gautro, Gumbo Cooking ... New Orleans Style

2150. TERRINE of HARE with BACON

serves 8-10


1 hare
1 onion
salt
pepper
pinch of grated nutmeg
1/3 pint red wine
1 egg, beaten
6 streaky bacon rashers, rinded and stretched
flour and water paste

Remove the hare meat from the bones and mince it with the onion. Add salt, pepper, the nutmeg, wine and egg and beat well. Line an earthenware terrine with 4 of the bacon rashers. Spoon in the hare mixture and smooth the top, then cover with the remaining bacon rashers. Put the lid on the dish and seal with the flour and water paste. Place the dish in a roasting tin of hot water and bake in a preheated moderate oven 350°F Gas Mark 4 for 1 1/2 hours. Leave to cool before unsealing.


bacon recipe courtesy of: COOKITSIMPLY.com

2102. ROASTED WILD RABBIT and BACON with LEMON, THYME and PARSLEY STUFFING

serves four


1 lb 4 oz (560 g) wild rabbit joints, or boneless rabbit, same weight
12 rashers dry-cure streaky bacon, derinded and cut in half
1 large onion, peeled and sliced finely into rings
2 cloves garlic, crushed
1 level tablespoon fresh chopped thyme, plus a few sprigs
10 fresh sage leaves dipped in olive oil
salt and freshly milled black pepper

For the stuffing:
grated zest ½ small lemon
½ level tablespoon fresh chopped thyme
1 level tablespoon fresh chopped parsley
6 oz (175 g) pork sausage
1 heaped dessert spoon fresh white breadcrumbs
½ onion, finely chopped
2 oz (50 g) Bramley apple, peeled and very finely chopped
salt and freshly milled black pepper

For the sauce:
5 fl oz (150 ml) Sercial (dry) Madeira (or dry cider)

Preheat the oven to gas mark 7, 425°F (220°C).

Spread the onion rings all over the baking tray in a single layer then scatter over the crushed garlic and thyme. Now season the rabbit joints and arrange them on the bed of onions. After that, drape the bacon rashers over the rabbit pieces.

Next, make the stuffing by mixing all the ingredients together and forming the mixture into 12 small balls. Place these among the rabbit joints then tuck in the thyme sprigs here and there. Place the baking tray in the oven on a high shelf and cook for 20 minutes. Then top each piece of rabbit with a sage leaf dipped in olive oil. Roast for another 15-20 minutes or until the bacon and sage are crispy and the rabbit is cooked.

Now remove everything to a warmed serving dish, place the roasting tray over direct heat and add the Sercial Madeira to the juices. Bring to a simmer and bubble for about 5 minutes until reduced by about a third. Check the seasoning then pour the sauce over the rabbit and stuffing. Serve with crisp roast potatoes and a green vegetable.


bacon recipe courtesy of: Delia Online, NC Internet Ltd, PO Box 1124, Knaphill GU21 9AA, London, UK

1986. ROAST LEG of RABBIT wrapped in STREAKY BACON and served with CHESTNUTS

serves four


4 rabbit legs, each with the thigh-bone removed
1 pinches black pepper
12 rashers of streaky bacon
2 tablespoons olive oil
500 grams pickling onions, peeled
500 grams potatoes, peeled and diced into 1cm cubes
500 grams boiled, peeled chestnuts
1 tablespoon chopped thyme
0.5 bay leaves
60 ml white wine
500 ml dark chicken stock, or fresh rabbit stock

Preheat the oven to 180ºC/gas 4. Season the inside of the rabbit legs with salt and freshly ground pepper.

Place three slices of streaky bacon on a board, top with a rabbit leg and wrap with the bacon as tightly as possible. Repeat the process until each leg has been wrapped up.

Heat a large ovenproof tray or frying pan on a hob, add the olive oil and heat through, then add the rabbit legs and fry gently on all sides until a light golden colour.

Remove the rabbit legs and reserve. Add the pickling onions to the pan and fry until golden, then mix in the potatoes, chestnuts, thyme and bay leaf, and fry for 1 minute.

Place the legs of rabbit on top of the fried onion mixture, season with salt and freshly ground pepper and pour over the wine. Bring to the boil and then add the stock.

Place in the oven and roast for 20-25 minutes, taking care to stir the vegetables now and then during the cooking to avoid them getting burnt.

Once cooked, remove the rabbit legs and leave to rest for a couple of minutes. Divide the onion mixture among 4 plates. Slice each leg into four pieces, place three slices in the middle of each plate, over the garnish and the drumstick bone on the top.

Slightly reduce the leftover sauce. Season if necessary and drizzle the sauce over the legs. Serve at once.


bacon recipe courtesy of: Michel Lemoine, Good Food Live, Good Food Channel, UK-TV

1714. BACON-WRAPPED PIQUANT HARE

1 hare, jointed
8 oz. bacon
½ bottle dry white wine
1 glass white wine vinegar
3 carrots
3 small onions
sprigs fresh parsley, thyme, tarragon
black pepper
olive oil
1 oz. dry mustard
1 oz. tomato puree
3 oz. flour
¼ pint fresh double cream

Wrap portions of hare in bacon. Prepare the marinade with wine vinegar sliced carrots onions herbs and pepper. Marinade for approx 2 hours, drain well. Heat oil and brown meat on all sides. Add approx half marinade liquor, mustard, puree, and cook for 1 hour. When joints are cooked remove and keep hot. Add flour to gravy and boil remove from pan add cream, pour over joints.


bacon recipe courtesy of: Trevor N. Forster, Shotgun Coach, 01782 782757, UK

1666. TRENETTE with RABBIT, BACON and SHIITAKE MUSHROOM SAUCE

serves 4 to 6 as a main course


3/4 pound fresh shiitake mushrooms, stems discarded
a 2-pound rabbit, thawed if frozen, cut into serving pieces and liver chopped and reserved if desired
all-purpose flour for dredging
3 tablespoons olive oil
5 ounces bacon, chopped coarse
1 large onion, chopped
2 large garlic cloves, chopped, plus 1 small head garlic, left unpeeled and whole
1/4 cup white-wine vinegar
1/2 cup dry white wine
2 cups beef broth
1 cup water
2 tablespoons finely chopped mixed fresh herbs such as sage, rosemary, and thyme leaves

3/4 pound trenette or pappardelle

Garnish: finely chopped fresh parsley leaves

Make sauce: Preheat oven to 325°F.

Cut mushrooms into 1/4-inch-thick slices. Pat rabbit and reserved liver dry. Season rabbit with salt and pepper and dredge in flour, shaking off excess.

In a large heavy ovenproof skillet heat oil over moderately high heat until hot but not smoking and brown rabbit on all sides. Transfer rabbit to a plate and in the skillet sauté pancetta or bacon, stirring, until golden. Add onion and chopped garlic and sauté stirring, until onion is golden. Add vinegar and wine and deglaze skillet, scraping up brown bits. Simmer onion mixture until liquid is evaporated, about 5 minutes. Cut off and discard top 1/4 inch of head of garlic, exposing cloves, and add head to onion mixture with broth, water, and herbs. Bring mixture to a simmer and season with salt and pepper. Stir in mushrooms and rabbit and braise, covered, in middle of oven 1 hour, or until meat is tender.

Transfer rabbit to a plate and cool slightly. Remove garlic head and squeeze softened cloves into sauce, discarding skins. Mash garlic with fork and stir sauce well.

Using 2 forks shred meat, discarding bones, and stir into sauce with reserved liver if using. Simmer sauce over moderate heat 10 minutes and season with salt and pepper. Sauce may be made 1 day ahead and cooled, uncovered, and before being chilled, covered.

In an 8-quart kettle bring 7 quarts of salted water to a boil. Cook pasta until al dente (about 2 minutes for fresh, longer for dried) and drain in a colander. In a heated bowl immediately toss pasta with sauce and garnish with parsley.


bacon recipe courtesy of: Gourmet, February 1997

1483. RABBIT with BACON and VEGETABLES stewed in GOOSEBERRY CHAMPAGNE

serves eight


3 wild rabbits, jointed, giblets reserved
flour
1 oz. butter or bacon fat or pork fat
6 oz. streaky bacon, diced
10 oz. mixed onions and carrots, diced
salt and pepper
1 sprig of fresh thyme
2 bay leaves
1 tablespoon chopped parsley
2 tablespoons tomato purée
1 bottle gooseberry champagne or any dry homemade fruit wine

Dredge the rabbit pieces in flour. Melt the butter or fat in a large roasting tin or flameproof casserole and fry the rabbit, the diced bacon and vegetables for about ten minutes till they are golden brown. Season the rabbit with salt and pepper. Add the herbs and tomato purée and stir in well. Add the champagne and the rabbit giblets tied in a muslin bag. Cover with a lid or aluminium foil and pop into the over at 350F for about two hours or until the rabbit is tender. Remove the bag of giblets before serving.


bacon recipe courtesy of: Keith Floyd, "Floyd on Britain and Ireland," BBC Food

1425. BELGIUM BRAISED RABBIT, PRUNES and BACON in BEER

makes 6 servings


1 pound pitted prunes
¼ pound slab bacon (rind removed), cut into pieces
5 tablespoons all-purpose flour
salt and freshly ground black pepper to taste
two frozen and thawed 2½-pound rabbits, disjointed
4 medium onions, chopped
2 carrots, scraped and chopped
2 garlic cloves, minced
Two 12-ounce bottles dark beer or ale
2 tablespoons cider vinegar
¼ teaspoon dried thyme, crumbled
2 bay leaves
2 whole cloves

Place the prunes in a bowl with just enough warm water to cover and let soak for 1 hour.

In a large, heavy pot, fry the bacon over moderate heat till most of the fat is rendered and drain on paper towels. On a plate, mix together 3 tablespoons of the flour and the salt and pepper and dredge the rabbit pieces in the mixture, tapping off excess flour. In batches, brown the rabbit on all sides in the bacon fat and transfer the pieces to a plate.

Add the onions, carrots, and garlic to the pot and stir till softened, about 5 minutes. Return the rabbit to the pot, sprinkle the remaining 2 tablespoons of flour over the top, and cook about 5 minutes longer, turning the pieces. Gradually add the beer, allowing the sauce to thicken slightly before adding more. Add the vinegar, thyme, bay leaves, and cloves, reduce the heat to low, cover, and simmer for 45 minutes. Add the prunes and bacon, cover, and simmer till the rabbit is very tender, about 30 minutes. Remove the bay leaves and serve the rabbit hot.


courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007

1398. CIVET de LIEVRE

serves 4


a hare, jointed into about eight pieces, blood and liver reserved.
a bottle of strong red wine
a large onion, roughly chopped
a couple of crushed garlic cloves
two carrots, sliced
lard for frying
flour
a teaspoon of tomato paste
salt and freshly ground black pepper
a bouquet garni
250 grams shallots, halved
100 grams button mushrooms
100 grams smoked back bacon, diced
butter for frying

Place the hare, onions and carrots into a large bowl. Add the wine and cover. Marinade overnight. Heat the lard in a large casserole. Add the pieces of hare, and brown well. Sprinkle with flour until all the juices are absorbed, then add the rest of the marinade. Add the bouquet garni and season well. Bring to the boil, then simmer slowly for two hours. Check periodically to ensure that the dish is not drying out - add water (or more wine) if required. Fry the shallots in butter until browned, then add the bacon and mushrooms and cook these until browned too. Remove the hare from the pan and keep warm. Chop the liver and add it with the blood to the pan. Stir to combine, then bring the sauce to the boil until it thickens. Strain the sauce over the meat using a sieve, then serve with buttered noodles and a green salad.


courtesy of: Jon and Julia Doust, The Vendee Blog, France

1071. GRILLED SADDLE of RABBIT with BACON, COCOA and CONFIT SHALLOT JUS

makes 4 servings


4 whole saddles of rabbit
5 tablespoons cocoa beans
4 slices of bacon

Rabbit jus
Rabbit bones
1 medium onion, minced
1 small carrot, diced
8 small pattypan squash
1 sprig of thyme
a splash of white vermouth

Sauce
2 tablespoons acacia honey
2 tablespoons white wine vinegar
12 French shallots, finely chopped
1 cup rabbit jus
1 tablespoon oil
salt and freshly-ground pepper
1 knob of unsalted butter
3/4 cup white wine

Making the rabbit jus: In a saucepan, sauté the vegetables in butter; deglaze with the vermouth and wine, and reduce for a few minutes. Add the bones to the vegetables and cover with water; let simmer gently until reduced by half. Strain the jus and set aside.

Sauce: Place the honey and vinegar into a small saucepan; let simmer for 2 minutes. Add the shallots and cook for 6 to 8 minutes. Add the rabbit jus and reduce everything by one third. Correct the seasoning.

Saddle: Grind the cocoa beans in a small food processor. Roll the saddles of rabbit in the crushed beans. Hold everything in place with a slice of bacon. Grill the meat on all sides over medium heat; reduce the heat and cook 2-3 minutes longer. Slice the meat into medallions; arrange on plates; place the vegetables in the center of the plate and spoon the sauce around the rabbit.


courtesy of: Thierry Daraize, Québec

1002. RABBIT and BACON ETOUFFEE with BAKED CHEESE GRITS

makes 4 to 6 servings


8 ounces bacon, chopped
2 1 1/2- to 1 3/4-pound rabbits, thawed if frozen, each cut into 8 pieces
1 tablespoon butter
1 large red onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
6 garlic cloves, chopped
6 large fresh thyme sprigs
2 bay leaves
2 cups dry red wine
3 cups low-salt chicken broth
2 cups canned crushed tomatoes with added puree
Baked Cheese Grits (recipe below)

Preheat oven to 350°F. Sauté bacon in wide ovenproof pot over medium heat until crisp. Transfer bacon to paper towels.

Sprinkle rabbit with salt and pepper. Increase heat to medium-high. Working in batches, add rabbit to pot and sauté until browned, turning often, about 10 minutes per batch. Transfer to large bowl. Add 1 tablespoon butter to pot; add onion, carrots, and celery. Sauté until vegetables begin to brown, about 10 minutes. Add garlic, thyme, and bay leaves; stir 1 minute. Return rabbit and bacon to pot. Add wine; simmer 5 minutes. Stir in broth and tomatoes; bring to boil. Cover pot tightly. Transfer to oven and cook rabbit until very tender, about 1 hour 15 minutes. Season with salt and pepper. Divide among plates; spoon grits alongside.


Baked Cheese Grits

makes 6 servings

4 cups water
3 tablespoons butter
3/4 teaspoon salt
1 cup quick-cooking grits
1 cup (packed) coarsely grated extra-sharp cheddar cheese
1/2 cup (packed) coarsely grated Monterey Jack cheese
1/2 cup whole milk
2 large eggs

Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Bring 4 cups water, butter, and salt to boil in heavy medium saucepan. Gradually whisk in grits. Reduce heat to medium; cook until mixture thickens slightly, stirring often, about 8 minutes. Remove from heat. Add both cheeses; stir until melted. Season with pepper and more salt, if desired. Whisk milk and eggs in small bowl. Gradually whisk mixture into grits.

Pour cheese grits into prepared dish. Bake until grits feel firm to touch in center (grits will still be soft), about 1 hour. Let stand 10 minutes and serve.


courtesy of: Bon Appétit, September 2005

938. SCOTTISH RABBIT CURRY with BACON

1 fresh rabbit
6 oz. bacon
6 button onions
4 tablespoons butter
1 tablespoon flour
1 tablespoon curry-powder
1 teaspoon mushroom-powder
celery (optional)
coconut (optional)
salt and cayenne to taste
1 pint well-seasoned stock

Choose a fat, fresh rabbit. (To test it, examine the kidney.) Cut it into at least twelve pieces; brown these in butter, with onions. When browned, if you wish delicate cookery, pour off the butter and add three-quarters of a pint of well-seasoned stock, one large spoonful of curry-powder and one of flour, six ounces of streaky bacon cut into half inch cubes, and also half a dozen button onions.

Season with a teaspoonful of mushroom powder. Simmer this slowly for half an hour at least, stirring it. Add what more seasonings you think required, as cayenne, a little turmeric, or some acid. Pile up the pieces of rabbit and pour the sauce, which should be thickish as in all curry dishes, over them. Serve with plain boiled rice in a separate dish.

Fresh coconut is an excellent ingredient in mild curries. Rasp and stew it the whole time; we do not like green vegetables in curries though they are sometimes used. Mushrooms are an enrichment, celery is good, and onion is indispensable.


courtesy of: The Scots Kitchen With Old-time Recipes

794. HERB ROASTED RABBIT with BACON and POTATOES

4 lb rabbit, ccut into 8 pieces, rinsed & patted dry
8 medium red potatoes, quartered
24 large cloves garlic
6 tablespoons olive oil
4 oz slab bacon, rind removed & cut into 1" cubes
6 tablespoons fresh rosemary leaves OR 2 tablespoons dried rosemary
2 teaspoons coarsely ground black pepper
Coarse salt, to taste
6 sprigs rosemary, for garnish

Preheat the oven to 400 degrees. Place the potatoes and garlic cloves in a large shallow roasting pan. Sprinkle with 1 tablespoon of the olive oil, and toss to coat. Bake for 30 minutes. While the potatoes and garlic are roasting, combine the bacon and 2 tablespoons of the oil in a large skillet, and place over low heat. Cook just until the bacon begins to wilt. Then remove the bacon with a slotted spoon, and set it aside. Saute the rabbit, in batches if necessary, in the skillet, setting the pieces aside as they are browned. Reserve 2 tablespoons of the pan drippings. Remove the roasting pan from the oven, and reduce the heat to 350 degrees. Add the rabbit, rosemary, pepper, coarse salt, reserved pan drippings, and remaining 3 tablespoons oil to the roasting pan with the potatoes and garlic. Toss thoroughly, and return the pan to the oven. Bake for 20 minutes. Sprinkle the reserved bacon over the top, and bake until the meat is tender and the vegetables are golden, another 20 minutes. Arrange the mixture on a warmed platter, and garnish with the rosemary sprigs.


courtesy of: Paula's Herbs and Plants, P.O. Box 185, Omega, Georgia 31775

571. HASENPFEFFER

or, German rabbit stew

makes 4 servings


1 rabbit, cut into pieces
2 tablespoon olive oil
1 bay leaf, crumbled
1 garlic clove, chopped
1 spice clove
2 tablespoon bacon, diced
2 small carrots, chopped
2 cups mushrooms
1/2 cup vinegar
1 1/2 cup water
1 cup sour cream

Heat vegetable oil in sauce pan. When hot, add leaf, garlic clove, spice clove, bacon, carrots and mushrooms. Add rabbit and simmer until browned. Pour solution of 1/2 cup vinegar, mixed with 1 to 1-1/2 cups water over meat. Cover pan and simmer until tender. Before removing pan from heat, add sour cream stirring to blend. Serve hot with dumplings or large noodles.


courtesy of: Beagles Unlimited

524. BACON-WRAPPED YOUNG RABBIT with AGED FRUIT PESTO, WILD MUSHROOM FLAN and FRESH CORIANDER FROTH

Yield: 8 servings


For the Rabbit
8 rabbit loins, trimmed
Salt and pepper to taste
16 bacon slices
4 Tablespoons fruit pesto
2 Tablespoons butter

For the Fruit Pesto
1 cup packed mixed dried fruits
¼ cup fresh parsley
¼ cup fresh mint
2 cloves garlic
2 Tablespoons Parmesan cheese, grated
2 Tablespoons walnuts
2-3 Tablespoons olive oil
2-3 Tablespoons vegetable broth
Salt and pepper, to taste

For the Mushroom Flan
2 shallots, minced
1 Tablespoon butter
2 cloves garlic, minced
6 ounces assorted wild mushrooms
1/2 cup Cabernet Sauvignon
1 1/2 cups-heavy cream
3 eggs
1/2 cup Parmesan cheese, finely grated
1/4 cup chives, chopped
Salt and pepper, to taste

For the Coriander Froth
2 cups cilantro leaves, packed
1 jalapeno pepper, seeded and chopped
½ teaspoon coriander, ground
1 cup vegetable stock
1 teaspoon sugar
1 cup milk
2 sheets gelatin, soaked in cold water
Salt, to taste

Prepare the Mushroom Flan: Preheat the oven to 325 degrees. Lightly oil 4 (1/2-cup) ramekins or timbale molds. In a teapot, bring water to a simmer.

In a medium saucepan over medium heat, melt the butter. Add the shallots and gently sauté until softened. Add the garlic and sauté for 1 minute. Add the mushrooms, wine, and 1/2 cup of the cream. Mix to combine and bring to a simmer. Simmer until the liquid has reduced by two-thirds. In a mixing bowl, whisk together the remaining cream, eggs, and Parmesan. Add the mushroom-cream mixture and the chives. Season with salt and pepper, to taste.

Divide the mixture equally among the oiled ramekins. In a deep baking pan, arrange the ramekins with plenty of space between them. Place the pan in the oven and pour the simmering water two-thirds of the way up the sides of the ramekins. Bake for 30 minutes or until the flan are just set. Carefully remove the water-filled pan from the oven. Allow the flan to sit in the water for 30 minutes. Serve immediately or refrigerate and reheat in oven when needed.

Prepare the Fruit Pesto: In a blender, combine all ingredients except the vegetable broth and salt and pepper. Process until mixture is smooth. Slowly add the vegetable broth. Add only enough broth to make the mixture easily spread able. Season with salt and pepper, to taste. Set aside until needed.

Prepare the Rabbit: Season the rabbit loins with salt and pepper. On a flat surface, lay out and overlap 4 bacon slices. Spread 1 Tablespoon of fruit pesto over the bacon. On the fruit spread, place 2 rabbit loins side by side. Tightly roll the bacon slices around the loins. Repeat with the remaining bacon and rabbit loins.

In a sauté pan on medium heat, melt the butter. Sear each wrapped rabbit loin on all sides until the bacon is crisp. Remove from loins from the heat and allow to meat to rest briefly.

Prepare the Coriander Froth: In a small bowl, soak the gelatin sheets in ice water. In a blender, combine all ingredients except the gelatin, milk and salt. Process until smooth. Strain the mixture through a fine sieve into a bowl and set aside.

In a small saucepan, bring the milk to a boil. Add the gelatin sheets into the boiling milk. Simmer, stirring constantly, to dissolve the gelatin. Remove the mixture from stove and chill. When the milk-gelatin mixture is cold, combine the two liquid mixtures. Season with salt, to taste. Pour the combined mixture into a whipped cream dispenser. Keep cold until ready to use.

To serve: Run a thin knife around the edge of the mushroom flan and turn out on a plate. Slice a rabbit loin in half and place beside the flan. Top with the coriander froth and serve.


courtesy of: Chef Morou, Signatures, Washington, D.C.

475. GRIPPERS RABBIT PIE with BACON

Serves four generously


3 young rabbits
1 medium onion
5 rashers of unsmoked bacon
2 cloves of garlic
fresh herbs (rough chop parsley, thyme, chives, to taste)
small glass of dry sherry
frozen short crust pastry (unless you can make your own better)!
seasoning
1/2 pint double cream

Clean and skin bunnies as usual; you can reserve kidneys as garnish. Place in tray, whole and cover with bacon. Cook in moderate oven for about 15 mins. Meanwhile sweat sliced onions and crushed garlic in a pan until soft. Add sherry and reduce. When rabbits cooked, tear off as much meat as possible and add to pan with the bacon, choopped.Throw in herbs, add a little water if neccesary and cream. Roll out defrosted pastry about 1/4 inch thick and eggwash. Place rabbit mix in suitable pie dish and top with pastry. Cook in moderate oven until pastry golden. Pan fry kidneys in a little butter and serve as garnish.


courtesy of: Gripper Hayes / Bowhunting.net

455. RABBIT with CALVADOS, PORT, THYME, BACON and JUNIPER

Serves 4


2 rabbits, skinned and jointed
2oz bacon, derinded and chopped
7oz onion, peeled and chopped
6-7 juniper berries
2 sprigs fresh thyme
2fl oz Calvados (can use brandy or cider)
2fl oz Port (can use red wine)
8fl oz water
1oz butter
1 tbsp vegetable oil
salt and freshly ground black pepper to taste

Heat the oven to 350F. In a deep fireproof casserole dish, melt the butter and oil and sweat the onions and bacon for about 2 minutes or until soft. Remove the onion and bacon (keep warm) and brown the rabbit joints on all sides in the residue. Return the onion and bacon, add the thyme and crushed juniper berries. Flambé with the calvados, add the port and water to moisten. Season. Cover and cook in the oven for about 1 hour. Remove from the oven and stand for 10 minutes before serving. Serve with mashed potato, carrots and green vegetables or red cabbage and orange or even rich brown lentils and glazed carrots.


courtesy of: Burrastow House Hotel, Walls, Shetland. ZE2 9PD / Tel: 01595 809307

417. RABBIT and WILD MUSHROOM TERRINE with BACON and ONION MARMALADE

Yields 1 terrine, 8 to 10 servings


Two 2 1/2-pound rabbits, dressed
6 tablespoons unsalted butter
2 pounds assorted wild mushrooms, trimmed and wiped clean, sliced
3 teaspoons salt
2 teaspoons freshly ground black pepper
1/4 cup brandy or Cognac
1/2 cup demi-glace or veal reduction
3/4 cup finely chopped yellow onion
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1/2 pound bacon, diced
1/3 pound unsalted fat back (pork fat), diced
2 tablespoons minced garlic
2 teaspoons ground coriander
2 teaspoons chili powder
1 teaspoon kosher salt
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh thyme
1 large egg
1/4 cup heavy cream
1 slice white bread, crust removed, torn into pieces

ONION MARMALADE:
1/4 cup olive oil
10 large yellow onions, thinly sliced (about 12 - 14 cups)
3/4 cup light brown sugar
4 teaspoons minced fresh thyme
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
3/4 cup red wine vinegar, or to taste
1/2 cup water

Remove the meat from the rabbits, tear or cut into small pieces, and set aside. Discard the bones or reserve for another use.

In a large sauté pan, melt the butter over medium-high heat. Add the onions, celery and bell peppers, and cook until soft, 4 to 5 minutes. Add the mushrooms, salt and 1 teaspoon of the pepper, and cook, stirring, until soft and they have given up their liquid, about 6 minutes. Add the brandy and stir to deglaze the pan. Add the veal stock and cook until thickened, about 2 minutes. Remove from the heat and let cool completely.

In a large bowl, combine the rabbit meat, cooled onion mixture, the bacon, fat back, garlic, coriander, chili powder, kosher salt, remaining teaspoon of pepper, basil, oregano and thyme. Stir well to mix. Tightly cover with plastic wrap and refrigerate at least 6 hours, or overnight.

Preheat the oven to 325° F. Line a 12- x 3- x 4-inch terrine with plastic wrap. Bring a kettle of water to the boil.

In a small bowl, beat the egg with the heavy cream. Add the bread and soak until dissolved. Combine with the rabbit mixture.

In 2 batches in a food processor (or with a meat grinder, or the grinder attachment on a mixer), pulse to grind the rabbit mixture to a coarse texture. Pour into the prepared terrine and cover with the plastic wrap.

Wrap the terrine with a 2nd sheet of plastic, and then tightly in a heavy aluminum foil to make airtight.

Place the terrine in a medium roasting pan and transfer to the middle rack of the oven. Pour the hot water into the pan, reaching halfway up the sides of the terrine.

Bake until the terrine is cooked through, 1 hour and 45 minutes to 2 hours.

Carefully remove the pan from the oven and remove the terrine from the pan. Unwrap the foil to allow the terrine to cool to room temperature, or refrigerate before slicing.


ONION MARMALADE:
In a large, regular surface (not non-stick) sauté pan, heat the oil over high heat. Add the onions, sugar, thyme, salt and pepper, and sauté until starting to caramelize, about 10 minutes. As the onions caramelize, add the vinegar and water in stages, stirring and scraping the edges of the pan, until the onions are very soft and completely caramelized, about 30 minutes.

Remove from the heat and cool at least 15 minutes before serving with the terrine.

Yield: about 3 cups


courtesy of: Emeril Lagasse

402. ROASTED LEG OF RABBIT with BACON and MUSTARD SAUCE

Serves 4


4 rabbit legs
110g unsalted butter, softened
1 garlic clove, peeled and chopped
1 tbs chopped fresh tarragon
1 tbs chopped fresh parsley
grated rind of 1 lemon
salt and pepper
20 thin smoked bacon rashers, rind removed

For the mustard sauce
450ml whipping cream salt and pepper

Preheat the oven to 220C/Gas 7. With a small sharp knife, remove the thigh bone from the rabbit leg by forming a little tunnel around the bone rather than coming through from the side. This is only slightly tricky and just takes a little time and trouble. Mix together the butter, garlic, tarragon, parsley, lemon and seasoning. Divide this between the four cavities and wrap each leg with five rashers of bacon, then place on a lightly buttered baking tray. Make sure that the ends of each rasher meet on the underside. Roast the legs in the oven for about 10 minutes until crisp and golden brown. Remove from the oven and leave to rest for a further 10 minutes in a warm place.

Meanwhile, make the sauce. Simply heat the cream with a tablespoon of the mustard and a little salt and pepper. Simmer for five minutes or so until slightly thickened. Keep warm.

To serve, cut three slices from the bulbous end of each leg and, being careful to collect the herby juices, arrange neatly on four plates. Sit the bony part upright alongside the slices. Add the second spoonful of mustard to the sauce, whisk, reheat and serve separately in a sauce-boat. A dish of plain boiled potatoes and a green salad would be a fitting accompaniment.


courtesy of: Roast Chicken and Other Stories: A Recipe Book, by Simon Hopkinson. Ebury Press, December 1996