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Ragout of Rabbit

By Ricardo Hart,2014-11-25 15:19
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Ragout of Rabbit

Ragout of Rabbit

1 whole rabbit

    1 pint stock

    salt and pepper

    ? lb pearl onions

    flour

    ? lb shiitake mushrooms

    paprika

    ? pint sour cream

    shortening

    cornstarch (optional)

    Once the rabbit is skinned, cleaned, and cut in pieces, add salt and pepper. Then roll in a mixture of flour with a little paprika. Fry to a golden brown in bacon drippings or any shortening. Add stock, pearl onions, and spiced mushrooms. Boil, and then simmer slowly in a covered casserole. When the rabbit is done, add sour cream; let this stew come to a good boil. Season to taste. You may wish to thicken this gravy with cornstarch. Don't strain the gravy. Serve with wild or domestic rice or spaghetti.

Our thanks to Bob Mcneir and Michael Clark for this recipe.

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Broiled Rabbit

1 rabbit, cut up

    ? cup lemon juice

    ? cup butter

    2 teaspoons salt

    2 teaspoons summer savory

    1 teaspoon paprika

    1 teaspoon dry mustard

    2 teaspoons sugar

    Brush rabbit pieces well on all sides with lemon juice; let stand at least 3 hours or overnight in refrigerator; preheat broiler. Melt butter in a 1qt. saucepan and stir in all seasonings except the sugar; place rabbit on broiler pan and baste with butter mixture throughout broiling. Broil 6" to 8" from heat for 20to 25 minutes then turn and broil an additional 15 to 20 minutes or until fork tender. Sprinkle sugar over rabbit and broil an additional 3 minutes.

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Hassenpfeffer

1 rabbit, cut up

    4 cups wine vinegar

    1 tablespoon salt

    1 tablespoon pickling spice

    1 tablespoon peppercorns

    2 bay leaves

    1 cup chopped onion

    2 tablespoons oil

    2 tablespoons flour

    1 cup cold water

    1 teaspoon cinnamon

    ? teaspoon allspice

    Place rabbit in a bowl or plastic bag and cover with vinegar. Add the salt, spices, peppercorns, and half cup of the onions. Marinate in the refrigerator for 24 hours. Drain, cover with boiling water and simmer about one an a half hours or until the rabbit is tender. Remove the meat from the bones and strain broth. Heat oil in a frying pan, blend in flour, stirring constatly to make a roux. Add the cup of water and whisk until smooth. Cook until thickened. Add the rabbit, 2 cups of the strained broth, cinnamon, allspice, and remaining onion, and simmer for another hour. Serve over noodles.

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Golden Fried Rabbit

1 rabbit, cut up

    ? cup flour

    1 ? teaspoons salt

    ? teaspoon pepper

    shortening

    Shake rabbit pieces in paper bag in mixture of flour and seasoning; place rabbit in 1/4" of hot shortening in a heavy skillet, turning to brown evenly on all sides. Reduce heat, cover and cook slowly 1 hour or until tender.

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Rabbit Stroganoff

1 ? lbs rabbit meat, cut into strips

    ? teaspoon salt

    1/8 teaspoon pepper

    1/3 cup butter

    10 ? ounces beef stock

    1 can condensed french onion soup

    1 cup sour cream

    buttered noodles or rice

    5 drops hot sauce

    4 ounces fresh shiitake mushrooms, sliced

    Coat meat with mixture of flour, salt, and pepper. Melt butter in an 8" square glass baking dish. Add meat and stir to coat; cover with waxed paper and cook 7 to 8 minutes at high, or until meat is no longer pink; stir 3 times. Pour stock and onion soup over meat; heat uncovered to boiling; stir once. Cook uncovered 3 more minutes at high. Stir in mushrooms, sour cream, and hot sauce. Cover with waxed paper and heat to serving temperature; stir once. Serve over noodles or rice.

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Braised Shiitake Mushrooms

2 lb fresh shiitake mushroom caps (save stems for soup stock)

    ? cup water

    3 tablespoons olive oil

    1 teaspoon garlic, minced

    ? teaspoon salt

    ? teaspoon pepper

    Heat oil in a large skillet. Add garlic and cook over medium low heat 2 to 3 minutes, stirring often, until soft. Add mushrooms, water, salt, and pepper. Stir over medium high heat 1 to 2 minutes until coated and simmering. Reduce heat to low. Partially cover and cook 40 to 45 minutes, stirring occasionally, until deep golden brown. If any liquid remains in the pan, increase the heat to high and cook until it evaporates.

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Filet Mignon with Shiitake

? lb fresh shiitake mushrooms

    1 tablespoon olive oil

    4 cloves garlic, minced

    1 teaspoon dried thyme

    ? teaspoon freshly ground pepper

    4 5oz. beef tenderloin steaks, 1” thick

    2 shallots, finely chopped

    1 cup Madeira wine

    ? cup condensed beef broth, undiluted

    ? cup whipping cream

    Cut mushrooms into thin slices and set aside. Combine oil, 2 cloves of garlic, and thyme in a bowl. Place in a large nonstick skillet over medium high head until hot. Add steaks. Cook 10 to 15 minutes or until a meat thermometer registers 160 deg (medium) or to a desired degree of doneness, turning once. Remove steaks from skillet, reserving drippings in skillet. Keep steaks warm. Cook shallot and remaining garlic in drippings, stirring contantly, until tender. Add Madeira, bring to boil. Reduce heat and simmer 10 minutes or until reduced to 1/2 cup. Add broth and mushrooms, cook 3 minutes or until tender, stirring occasionally. Remove from heat. Stir in whipping cream, pour over steaks, and serve immediately.

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Golden Cheese Shiitake Omelet

2 oz. fresh shiitake mushrooms

    2 tablespoons butter, divided

    1 small onion, finely chopped

    2/3 cup cottage cheese

    4 large eggs, lightly beaten

    ? teaspoon salt

    ? teaspoon freshly ground pepper

    Cut mushrooms into thin slices. Melt 1 tablespoon butter in a nonstick skillet over medium heat. Add mushrooms and onions. Cook, stirring constantly, until tender. Transfer to a bowl, and stir in cottage cheese. Wipe skillet. Combine eggs, salt, and pepper. Beat with a fork. Melt remaining butter, rotating pan to coat bottom. Add egg mixture. As mixture startsto cook, gently lift sides with a spatula and tilt pan so uncooked portion flows underneath. Spoon mushroom mixture evenly onto half of omelet; fold omelet in half. Serve immediately.

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Grilled Shiitake Sandwiches

2 small balls fresh mozzarella cheese

    4 teaspoons olive oil

    4 tablespoons fresh basil leaves, chopped, or 2 tablespoons dried basil 1 tablespoon fresh chives, chopped

    2 tablespoons balsamic vinegar

    2 large shiitake mushrooms

    1 large sweet red pepper, cut vertically into quarters

    4 large sesame seed buns

    Combine cheese, oil, basil, chives, and vinegar in a blender. Blend until smooth, set aside. Grill the mushrooms on grill or under broiler for about 3 minutes per side or until tender. Grill unpeeled peppers until tender, about 5 minutes per side; skin will be wrinkled and lightly browned. Slightly toast the buns on the grill and spread the mozzarella mixture evenly on the bottom of each bun. On this place a mushroom slice and a grilled quarter of red pepper, then cover with top of bun. Serve immediately.

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Stir Fried Pork and Shiitakes

1 lb pork tenderloin, cut into strips

    2 tablespoons soy sauce

    2 tablespoons rice wine vinegar

    1 teaspoon sesame oil

    2 teaspoons canola oil

    4 scallions, chopped

    2 cloves garlic, minced

    2 teaspoons ginger, minced

    ? lb shiitake mushroom caps, thinly sliced (save stems for soup stock)

    ? cup chicken broth

    1 red bell pepper, thinly sliced

    Toss the pork strips with the soy sauce, rice vinegar, and sesame oil and set aside. Heat the canola oil in a large nonstick skillet or wok over medium high. Add the pork and cook, stirring, until no longer pink, about 5 to 6 minutes. Remove the meat from the pan and set aside. Add the scallions, garlic, and ginger to the pan and cook, stirring, for about 30 seconds. Add the mushrooms and bell pepper and cook, stirring, for about 3 minutes, or until softened. If the mushrooms don't give off enough liquid and the pan seem dry, add about 1 T. water to the pan. Add the chicken broth to the pan and return the pork to the pan. Cook, stirring constantly, for 1 to 2 minutes, or until the meat is heated through.

More recipes at www.imladrisfarm.com

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