Text 10226, 120 rader
Skriven 2007-01-09 08:02:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: old stuff 849
=====================
 -> I wonder whether the nutritionists are trying to scare
 -> us out of bed or keep us there permanently.
 RH> Repeat business?

Question arises whether the medical profession wants
return business, and if so, why.

 RH> Possum stew tastes better than roasted Coyote.

I'd be perfectly happy to try either.

 Coyote pelts make
 RH> pretty decent rugs though, and they mesh well with the politician
 RH> scalps on the wall.  Hmmm - what else would one do with a dead
 RH> politician, besides making decent compost?

I wouldn't know, never having met any. I've met politicians
with dead brains and dead morals, though.

=

 RH> Depends.  I'm starting to get into Mexican-American pop music.  Most
 RH> metal you can keep, although I'm developing a fondness for vintage
 RH> Ozzie. 

Sometimes I think I don't know you. Of course, sometimes
I think I don't want to ...

 -> After all, his dad didn't name him Sue for nothing. P.S. Do
 -> you know who wrote the lyrics to that song?
 RH> As far as I know, Johnny did.  
 
Surprise, he didn't. Think about the absurdity inherent in
the song.

Rabbit Braised in Syrah With Wild Mushrooms
Cat: main, game
Yield: 4 to 6 servings

h - For marinating
1 onion, peeled and sliced
1-2 sprigs fresh rosemary
1-2 sprigs fresh thyme
3 garlic cloves, peeled and crushed
4 crushed juniper berries
1/4 c extra virgin olive oil
1 c Syrah
2 lg fresh rabbits, cut into serving
- Portions, washed, and dried
h - For searing and braising
2 1/3 c chicken stock
1 oz (about 1/2 c) dried sliced porcini mushrooms
Salt and freshly ground black pepper
1 1/2 c flour
1/3 c olive oil
2 carrots, peeled and diced
2 cloves garlic, peeled and minced
2 c Syrah
1/2 c Port
Bouquet garni consisting of
- 4 sprigs thyme, 6 parsley stems, 3" piece of leek top
- and 2 bay leaves, all tied together with cotton twine
h - For garnish
2 Tb butter
4 oz fresh porcini, morels, chanterelles, or crimini
- sliced
Chopped parsley, basil or thyme

Prepare the marinade: In a nonreactive bowl, combine the
marinade ingredients. Add the rabbit pieces, and turn until
well coated. Cover, and refrigerate for 8 hours or overnight.

In a small saucepan, heat 1/3 c of the chicken broth, and
add the dried porcini mushrooms. Remove from heat, and
allow to sit until softened, about 30 min. Meanwhile,
remove the rabbit from the marinade, and set aside.
Strain the marinade, reserving liquid and vegetables
separately; discard the thyme and rosemary.

Dry the rabbit, season to taste and dust with flour. Heat
the oil in a heavy skillet over med-high heat. Add the
rabbit a few pieces at a time (do not crowd the pan),
and sear on both sides. Transfer the browned pieces to
paper towels to drain.

Oven at 325F.

Add the carrot and minced garlic to the pan along with
the reserved marinated vegetables. Saute until softened,
about 10 min. Add reconstituted mushrooms and their
liquid, the reserved wine from the marinade, and the
remaining 2 c of Syrah. Bring to a simmer, and skim if
necessary. Place the rabbit pieces in a casserole with
a cover. Pour in the wine mixture. Add the Port,
remaining 2 c chicken stock, and bouquet garni. Turn
until the rabbit is coated. Cover, and bake for 15 min.
Remove the pieces of rabbit loin, and keep warm.
Continue braising the other rabbit pieces 30 min more.

Melt 2 Tb butter, and saute fresh mushrooms for a few
minutes, until some of the juices are exuded but they
are still firm; set aside for garnish. Remove the
rabbit from the braising liquid, and keep warm with
loin pieces. Strain the liquid, reserving vegetables and
sauce separately. Discard the bouquet garni. Puree the
vegetables in a food mill, and add back to the sauce.
Return to med-high heat to reheat and reduce sauce as
desired.

To serve, place a Portion of rabbit on a serving
plate, and top with sauce. Garnish rabbit with sauteed
mushrooms and chopped parsley, basil or thyme. Serve
immediately.

Adapted from Highlands Bar and Grill
NY Times, March 6, 2002

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