This recipe was first posted here:
http://atthebackofthehill.blogspot.com/2011/02/eating-right-for-new-year.html
STEWED RABBIT
One plump rabbit, cut into eight or twelve pieces.
Eight or twelve Chinese black mushrooms.
Plenty ginger and a little garlic.
Two cups stock.
Half cup sherry or rice wine.
Two TBS soy sauce.
One TBS sugar.
Pinch of five spice powder.
Dash of vinegar.
Dash of hot sauce.
Flour, black pepper, sesame oil, scallions or cilantro.
Soak the black mushrooms, remove the stems. Reserve the soaking water.
Roll the rabbit pieces in peppered flour, shake off excess, and fry in the skillet till lightly browned. Set aside.
Wipe the skillet, and gild the ginger and garlic. Add the black mushrooms, sauté briefly, add the rabbit pieces, stock, sherry, soy sauce, five spice powder, and the reserved mushroom soaking liquid. Simmer for an hour and half. The liquids should have reduced to a nice semi-glaze at this point. Adjust the taste with the dashes of vinegar and hot sauce, add a teaspoon of sesame oil, and cook a few minutes longer to incorporate the flavours.
Garnish with chopped scallion or cilantro.
Some people recommend Sauvignon Blanc or Chardonnay with rabbit, however I think a Petite Syrah or a Pinot Noir is better. But it's your choice.
Warm peasant bread is perfect for sopping up the juices.
NOTE: It is best to purchase rabbit from a reliable butcher, or raise it for the table yourself. Wild rabbit needs to be vinegar-brined before it is suitable for the pot, and is usually best roasted.
Little City on Stockton at Vallejo has very nice rabbits.
LITTLE CITY MARKET
1400 Stockton Street
San Francisco, CA 94133.
415-986-2601.
Showing posts with label Rabbit. Show all posts
Showing posts with label Rabbit. Show all posts
Sunday, January 6, 2013
Sunday, November 25, 2012
PACIFIC ISLAND RABBIT
Recipe inspired by a piece about dining in the American Pacific territories, about which the less said the better.
Dated January 25, 2012.
Fruitbat.
LAPIN À LA PALAUÂNE
Braised rabbit in tomato and coconut milk with garlic and ginger, black peppercorns, and a dash of palm wine vinegar.
Serve with boiled rice, and some cassava croquettes on the side.
One rabbit, cut into eight pieces.
One large onion, thinly sliced.
3 to 5 cloves garlic, crushed.
1 thumblength smashed ginger,
½ Tbs. whole Ponape pepper corns.
½ tsp. each: paprika, ground cumin.
4 Tbs. olive oil, plus one extra tablespoon.
1 can (14 ounces) plum tomatoes, drained and chopped.
1 cup chicken stock.
1 cup coconut milk.
2 Tbs. palm vinegar (sukang paombong, available at Philippino stores).
Salt to taste.
Rinse the rabbit well and pat the pieces dry. Combine the garlic, ginger, paprika, and cumin in a bowl, with one tablespoon of olive oil. Rub this mixture all over the meat, and leave to penetrate for an hour or overnight in the refrigerator.
Heat the four tablespoons of olive oil in a pan, add the onion slices, fry golden and translucent. Remove with a slotted spoon and set aside.
Add the rabbit to the pan and fry on low heat till lightly browned. Return the onion to the pan, add the pepper corns, stir in the tomato and stock, and bring to a boil.
Lower the heat, cover, and simmer for forty five minutes.
Stir in the coconut milk and add the palm vinegar. Continue to simmer, uncovered, for a further fifteen minutes or so, until the rabbit is tender and the sauce has thickened.
Garnish with some fresh cilantro, and serve.
Dated January 25, 2012.
Fruitbat.
LAPIN À LA PALAUÂNE
Braised rabbit in tomato and coconut milk with garlic and ginger, black peppercorns, and a dash of palm wine vinegar.
Serve with boiled rice, and some cassava croquettes on the side.
One rabbit, cut into eight pieces.
One large onion, thinly sliced.
3 to 5 cloves garlic, crushed.
1 thumblength smashed ginger,
½ Tbs. whole Ponape pepper corns.
½ tsp. each: paprika, ground cumin.
4 Tbs. olive oil, plus one extra tablespoon.
1 can (14 ounces) plum tomatoes, drained and chopped.
1 cup chicken stock.
1 cup coconut milk.
2 Tbs. palm vinegar (sukang paombong, available at Philippino stores).
Salt to taste.
Rinse the rabbit well and pat the pieces dry. Combine the garlic, ginger, paprika, and cumin in a bowl, with one tablespoon of olive oil. Rub this mixture all over the meat, and leave to penetrate for an hour or overnight in the refrigerator.
Heat the four tablespoons of olive oil in a pan, add the onion slices, fry golden and translucent. Remove with a slotted spoon and set aside.
Add the rabbit to the pan and fry on low heat till lightly browned. Return the onion to the pan, add the pepper corns, stir in the tomato and stock, and bring to a boil.
Lower the heat, cover, and simmer for forty five minutes.
Stir in the coconut milk and add the palm vinegar. Continue to simmer, uncovered, for a further fifteen minutes or so, until the rabbit is tender and the sauce has thickened.
Garnish with some fresh cilantro, and serve.
COUNTRY STYLE STEWED RABBIT
Recipe inspired by a piece about dining in the american Pacific Territories, about which the less said the better.
Dated January 25, 2012.
Fruitbat.
STEWED RABBIT, COUNTRY STYLE
One rabbit, cut into eight pieces.
One onion, chopped.
Two rashers of bacon, chopped.
3 to 5 cloves garlic, crushed.
1 thumblength ginger, smashed.
2 cups chicken stock.
1 cup dry red wine.
1 tsp. brown sugar.
½ tsp. each: dried rosemary, dried thyme.
2 or 3 bay leaves.
Dash of Tabasco.
Salt and ground pepper.
Rinse the rabbit well and pat the pieces dry. Cook the bacon evenly brown in a large skillet. Drain on paper towels and reserve. Sprinkle the rabbit with salt and pepper, brown it in the rendered bacon fat. Remove from skillet and set aside.
Fry the onions, garlic, and ginger in the skillet for about 4 minutes, until tender. Be careful not to burn the garlic. Stir in wine and chicken stock. Raise to boil, then stir in sugar, rosemary and thyme, and add the bay leaves and the dash of Tabasco. Return both the rabbit and the bacon to skillet. When it boils, reduce the heat to low and let simmer about an hour or until the rabbit is tender.
With a slotted spoon remove the rabbit pieces from the skillet to a platter. Discard the bay leaves.
The cooking liquid can either be cooked down till velvety as a sauce, or two tablespoons light brown roux can be stirred in to make a gravy.
Serve over boiled rice, with a crisp green salad on the side.
Dated January 25, 2012.
Fruitbat.
STEWED RABBIT, COUNTRY STYLE
One rabbit, cut into eight pieces.
One onion, chopped.
Two rashers of bacon, chopped.
3 to 5 cloves garlic, crushed.
1 thumblength ginger, smashed.
2 cups chicken stock.
1 cup dry red wine.
1 tsp. brown sugar.
½ tsp. each: dried rosemary, dried thyme.
2 or 3 bay leaves.
Dash of Tabasco.
Salt and ground pepper.
Rinse the rabbit well and pat the pieces dry. Cook the bacon evenly brown in a large skillet. Drain on paper towels and reserve. Sprinkle the rabbit with salt and pepper, brown it in the rendered bacon fat. Remove from skillet and set aside.
Fry the onions, garlic, and ginger in the skillet for about 4 minutes, until tender. Be careful not to burn the garlic. Stir in wine and chicken stock. Raise to boil, then stir in sugar, rosemary and thyme, and add the bay leaves and the dash of Tabasco. Return both the rabbit and the bacon to skillet. When it boils, reduce the heat to low and let simmer about an hour or until the rabbit is tender.
With a slotted spoon remove the rabbit pieces from the skillet to a platter. Discard the bay leaves.
The cooking liquid can either be cooked down till velvety as a sauce, or two tablespoons light brown roux can be stirred in to make a gravy.
Serve over boiled rice, with a crisp green salad on the side.
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