Subj : St. Armand 03
To   : All
From : Dave Drum
Date : Fri Feb 05 2021 16:29:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Armand's Braised Rabbit
 Categories: Game, Mushrooms, Herbs, Wine
      Yield: 7 servings
 
      2    (3 lb ea) whole rabbits
    1/2 oz Dried porcini mushrooms
      1 sm Yellow onion; peeled, fine
           - chopped
      1 cl Garlic; peeled, minced
      2 tb Chopped fresh parsley
    1/2 ts Dried oregano
      2    Whole cloves
    1/4 c  Extra-virgin olive oil
    1/4 c  Balsamic vinegar
      1    Bay leaf
           Salt & fresh ground pepper
      1 c  Dry white wine
      1 c  Chicken stock
 
  Lay each rabbit on its back. Using a sharp knife, cut
  off hind legs at the joint near the backbone. Cut under
  shoulder blades to remove forelegs from rib cage. Trim
  off rib cage on either side of loin and discard, then
  trim neck and tail ends of loin and discard. Cut loin
  crosswise (through backbone) into 2-3 pieces.
  
  Put porcini in a small bowl, cover with warm water, and
  soak until soft, about 30 minutes. Lift porcini from
  soaking liquid with a fork and finely chop; discard
  liquid. Transfer porcini to a large nonreactive bowl and
  add onions, garlic, parsley, oregano, cloves, oil,
  vinegar, and bay leaf, and season to taste with salt and
  pepper. Mix well. Add rabbit pieces and rub with
  marinade. Cover with plastic wrap and refrigerate
  overnight.
  
  Heat a large skillet over medium-high heat, add rabbit
  with marinade, and sauté until meat is brown on all
  sides, 5-10 minutes. Add wine and cook until alcohol has
  evaporated, about 2 minutes. Stir with a wooden spoon,
  scraping any brown bits from bottom of pan.
  
  Add chicken stock and bring to a simmer. Reduce heat to
  medium-low, cover, and cook, turning pieces
  occasionally, until rabbit is just cooked through and
  tender but not dry, 30-40 minutes. Uncover and continue
  cooking until sauce thickens slightly, 5-10 minutes.
  Remove bay leaf, adjust seasonings, and serve with
  polenta, if you like
  
  Yield: serves 6 - 8
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "I never learned from a man who agreed with me." -- Robert A. Heinlein
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