Braised Rabbit Brunswick Stew
Ingredients| 1 small rabbit -- (1 to 2 lb.) |
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* tomato concassee--skinned, seeded, finely chopped tomato pulp
basil, chervil, lemon thyme, chopped, to taste
Remove hind legs from rabbit; remove thigh bones. Combine herbs;
sprinkle in thigh cavity. Season with salt and pepper; reserve. Trim
off belly and front legs; cold smoke using desired wood for about 1
hour. Season rabbit loin; dice smoked pieces. Place butter in large
pan; heat until hot. Add loin and smoked pieces; sear on all sides.
Remove from pan; reserve. Place onion, carrot and celery in pan; cook
until onion is caramelized. Return rabbit loin, smoked pieces and
thigh to pan; add potatoes, stock and lima beans. Heat to boiling;
cover. Place in 210 degree F oven; braise for 30 to 40 minutes.
Remove rabbit loin, thighs, celery, carrot, onion and potatoes;
reserve hot. Strain stock; place lima beans and smoked pieces in
saute pan. Add tomato concassee and pinch of herbs; saute lightly.
Add herbs to stock; heat until hot. Adjust seasoning.
Serves: 2
TO SERVE:
Debone loin; reserve meat warm. Arrange celery and carrot batons on
warm platter; lay thighs over. Arrange potatoes in two rows; place
lima bean mixture in space between rows. Lay loins on beans. Pour
stock over all. Serve with cornbread.
NOTES:
Season: Fall, WinterFood Cost: Low History: Braised Rabbit Brunswick
Stew was a restaurant platter for two prepared by Team USA Southeast
for the IKA cold food competition at Frankfurt.
Recipe By : "Jessica A. Walton" <[email protected]>
Servings: 2
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