Text 35969, 89 rader
Skriven 2010-03-18 22:43:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: rabbit
==============
-=> Quoting Glen Jamieson to Dave Drum <=-

 GJ> Farm raised rabbits are larger, tenderer, but less flavour than
 GJ> the wild ones.  The hare I ate recently had very dark meat with a
 GJ> wonderful gamey flavour.

Rabbits have white meat especially domestic ones,  hares dark meat
especially wild ones. We have hare in our part of the world even
though I do refer to it as rabbit.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Red-Wine Braised Rabbit with Sage Polenta
 Categories: Italian, Rabbit, Corn, Onion, Stews
      Yield: 4 Servings
 
      2 tb All-purpose flour
      1 ts Salt
      3 lb Rabbit, cut into
      8    Serving pieces
      3 tb Olive oil
      1 lg Onion; chopped
      2    Garlic cloves; minced
      2 ts Minced fresh rosemary leaves
  1 1/2 c  Chicken broth
      1 c  Dry red wine
      2 tb Coarsely chopped fresh
           -parsley leaves
      2 tb Minced fresh sage leaves or
      1 ts crumbled dried
      1    Recipe basic polenta; kept
           -warm
           FOR BASIC POLENTA:
      4 c  Water
      1 ts Salt
      1 c  Cornmeal or instant polenta
 
  In a large bowl stir together flour and salt. Add rabbit and toss
  to coat. In a heavy kettle heat 2 tablespoons oil over moderately
  high heat until hot but not smoking and brown rabbit in batches,
  transferring pieces to a bowl.
  
  Add onion and remaining tablespoon oil to kettle and saute,
  stirring occasionally, until softened but not browned. Stir in
  garlic and rosemary and saute, 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.
  
  Stir sage into warm polenta. Serve polenta topped with rabbit and
  sauce.
  
  To make basic polenta:
  
  In a heavy saucepan bring water and salt to a boil and gradually
  whisk in cornmeal in a thin stream. Cook polenta over moderately
  low heat (it should be barely boiling), stirring constantly, until
  very thick and pulls away from side of pan, about 40 minutes for
  cornmeal and about 15 minutes 2for instant polenta. Remove pan
  from heat and cover to keep warm. Stir polenta just before using.
  Polenta will keep warm, covered, about 20 minutes. Makes about 3
  cups.
  
  Note: In the traditional method of cooking polenta, forty minutes
  of constant stirring is required to achieve a lumpless texture and
  fragrant flavor. However, Italian-food expert Marcella Hazan has
  developed a method that involves very little stirring during this
  time. We believe it produces a very good polenta, one nearly as
  flavorful and smooth as the traditional procedure. To make
  satisfactory polenta in a real hurry, an imported instant polenta
  (precooked cornmeal) is available. This cooks in a mere fifteen
  minutes.
  
  Gourmet October 1995
  
 
MMMMM

Cheers

YK Jim


... Happy as a fox at a rabbit birthday party.

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