This is a good way to cook wild rabbit, which has more flavour than the garden bunny but takes more cooking. Youll probably have to buy one from a butcher, so ask him to cut it into six pieces forelegs, hindlegs, and the saddle into two. I think its pushing it a bit to get enough for four out of a rabbit, but you could if you served it up with dumplings, say. It pays to marinate the meat, from both the tenderizing and the flavouring points of view. You could also use this recipe for guineafowl, but you would need two birds for four people, and the cooking time would be an hour.
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This is a favourite recipe of ours, adapted from Matt and Lentils Grown Gathered. We like to cook ours in our bakers wood oven over winter, so we can cook it at a lower temperature over a longer time. We love the range of herbs and the resulting flavour is amazing.
We like to serve ours with creamy mashed potatoes, but its also great with soft polenta, or even pasta. We remove the rabbit bones from the pot so that it becomes more like a ragu. And of course, we enjoy it with a glass of Billy Button red wine Shiraz or Nebbiolo works particularly well.
Rinse rabbit under cold water, pat dry and cut into pieces. Mix 4 tablespoons olive oil and pepper together in a bowl. Peel garlic and squeeze oil from garlic. Rinse rosemaryand shake dry, pluck needles from 2 branches and finely chop. Mix chopped rosemary with oil. Place rabbit in the bowl, cover rabbit with oil, cover bowl andmarinatefor at least 4 hours.
Peel onions, trim and cut into eighths. Heat remaining olive oil in a large roasting pan. Frywell drained rabbit on all sides. Add onions and remaining marinade to theroastingpan. Add carrots, leeks and remaining rosemary sprigs to the roasting pan and cook. Deglazepan with broth and wine, cover and allow to simmer for 20 minutes at low heat. Add diced bell peppers and continue to cook for another 20 minutes. Sæson med salt og peber.
Add the bacon, celery, carrots, onion, garlic and herb bundle to the casserole. Cook over moderately high heat, stirring, until the vegetables are slightly softened and the onion is translucent, about 3 minutes. Return the rabbit to the casserole and add any accumulated juices. Pour in the wine and bring just to a boil. Immerse the rabbit pieces as much as possible. Cover and simmer over low heat until the rabbit is very tender, about 1 1/2 hours. Remove from the heat and cool for 1 hour.
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Add onion and remaining tablespoon oil to kettle and saut, stirring occasionally, until softened but not browned. Stir in garlic and rosemary and saut, stirring, 1 minute. Add broth, wine, and rabbit with any juices accumulated in bowl and simmer, covered, 1 hour, or until rabbit is tender. Remove lid and simmer until sauce is thickened slightly. Stir in parsley.
Rabbit is very versatile, great for sauting, roasting, braising, or stuffing. Free of fat or skin, it is a healthy alternative to chicken and other more ordinary cuts of meat. Rabbit cooked in a slow braise becomes wonderfully tender, delicate, and sumptuous. Red wine adds robust quality to the braise. The wild mushrooms and spoonbread warm the soul. You could substitute chicken for the rabbit, but the rabbits subtle nuances reward the effort.
To make the flatbread, mix the two flours together in a large bowl, make a well in the centre and add the milk and yoghurt. Mix the flours with the milk and yoghurt until it achieves a pouring consistency. Leave to rest for 12 hours.
For the stew, heat the butter in a casserole and add the onions, chilli, pepper and garlic. Cook until softened, add the tomatoes and simmer until the volume has reduced by a third. Add the marinated rabbit, wine and bay leaf. Cover and simmer gently for 6080 minutes, until the rabbit is cooked through and tender. Hvis det er nødvendigt, fortsæt med at lave saucen, indtil det er reduceret til en god konsistens.
Koldt vejr rammer gården, og alt vi drømmer om besider De varme brusere får vi til at tage hjemme i slutningen af dagen for at komme tilbage til Tempis Hot Stews og Supper. Og denne kanin braise passer til, at hankering meget pænt.
Tilsæt bacon, løg, gulerod, selleri og en stor kniv med salt til panden og saut lige indtil grøntsagerne er ømme og løget er gennemsigtigt. Tilsæt hvidløg og urter og fortsæt med at lave mad lige indtil duftende, omkring et andet minut.
Nestle kanin-dele oven på bacon og vegetabilsk blanding. Hæld i den røde vin, kyllingelager, honning og eventuelle juice tilbage fra kaninen. Dæk de dele af kød om vejen op med væske. Juster med kyllingemballagen, så kaninen hverken svømmer i for meget væske eller for udsat over væsken.
Har du brug for det i dag? Vælg Samme-Day Pickup med Express Lines og Checkout, nu tilgængelig på 190 + butikker. Same-day pickup ordrer vil være tilgængelige senere i dag, når de bestiles 3 timer før butikslukning. Vent venligst på, at din ordre er klar til afhentning af e-mail.
Returner kaninen til panden og straks hæld over vinen. Slip i sveskerne og bringe til en simmer. Sæson med masser af sort peber, dække med et låg og kog i ovnen i ca. 2 timer, eller indtil kaninkødet er Smeltende Tender, men forbliver på benet. Rør i et stænk af citronsaft, juster krydderier og server med creamed kartofler og god Dijon sennep.
Kanin er et spilkød, som vi har arbejdet hårdt for at parre med egnede Ingredienser for at kunne kapitalisere på smagen på den mest lækre måde, der er muligt, mens A6> udnytte så meget kød som vi kunne. Vi fandt ud af, at ved at bage kødet tilbage på benet, opnås en meget høj kvalitet smag og øm kød. Med denne opskrift har vi kombineret vores italienske rødder med nogle traditionelle måder at forberede kanin - vi håber, at du nyder denne velsmagende og smukke skål lige så meget som vi har!
