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Rabbit with mushrooms

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ChrisFlanders View Drop Down
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    Posted: 01 November 2012 at 07:54

I read in the polenta thread that people seem to like rabbit after all. A few weeks ago I made this dish. Rabbit is such a favorite in this part of the world, especially "konijn met pruimen" or rabbit with prunes and beer. This time however, I made it with mushrooms.

 
I used this frozen block of vealstock (4x4x1 inch)
 
 

Thank God for clever marketeers; since last year some supermarkets sell packages with half a rabbit. I mostly cook for two, so that's a benefit but where's the delicious liver and kidneys?

So I used half a rabbit, fresh chestnut mushrooms and a little dried cèpes aka porcini in Italian currency. Porcini is such a true tastebomb. In dutch we call porcini "eekhoorntjesbrood" meaning "squirrel bread" in english. If your wallet allows you to buy fresh porcini, don't hesitate. Other mushroom can be used, of course.

Start by browning the meat on mediumfire; this will take at least 15 minutes. Season with s&p. Remove the meat when nicely browned. Now add some small whole shallots (or whole baby onions) and the fresh mushrooms. Remove when done.

Deglaze the pan with a good dash of white wine and reduce until all alcohol(smell) is gone. Put the meat back in, add stock (veal, chicken..) until the meat is halfway covered, add a bouquet garni made with fresh herbs. Make a "cartouche" which is a lid made from baking paper and put it right on top of the meat. Let simmer on low fire for 40 minutes. Now add the baby shallots or onions and the dried porcini. Cover again and let simmer for another 30-40 minutes; you need to test with the tip of a knife wether the meat is tender. You could stir just a little cream in, the last 5 minutes of cooking time, like I did.

I served it with a parsnip puree. Peel and cut in small equal chunks, boil until very soft, barely covered in half whole milk/half water. If you add not too much liquid, you will be left over with just enough liquid to mix it together with the parsnips. I added some parcely, s&p.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Pork Pie Quote  Post ReplyReply Direct Link To This Post Posted: 02 November 2012 at 01:30
I could eat that with dumplings in a slowing heart beat.
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ChrisFlanders View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote ChrisFlanders Quote  Post ReplyReply Direct Link To This Post Posted: 02 November 2012 at 04:43
I would gladly join you PorkPie!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 02 November 2012 at 05:25
Nice recipe, as always, Chris.
 
Unfortunately, rabbit has never been all that popular in the U.S. So it's very expensive, even when available. Last time I looked it was US$8 per pound.
 
So I'll wait until rabbit season opens in a few weeks, and try it with a wild one.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 03 November 2012 at 02:31
Originally posted by HistoricFoodie HistoricFoodie wrote:

Nice recipe, as always, Chris.
 
Unfortunately, rabbit has never been all that popular in the U.S. So it's very expensive, even when available. Last time I looked it was US$8 per pound.
 
So I'll wait until rabbit season opens in a few weeks, and try it with a wild one.

Holy Moley! you kidding HF?
Guess I'm lucky...I have a nice Portugeuse market down the street (Seabra's) where I can get it for half that. Fresh or frozen....guess I'll have to put this dish on my short list.Thumbs Up
Go ahead...play with your food!
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ChrisFlanders View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote ChrisFlanders Quote  Post ReplyReply Direct Link To This Post Posted: 04 November 2012 at 06:09
Be careful when hunting bunnies, guys! The tall blond ones are probably Hefner's...
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gonefishin View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 04 November 2012 at 08:08
   Chris, oh that looks soooo good...nicely done!

  Dan
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 04 November 2012 at 17:13
Holy Moley! you kidding HF?
 
If only I were, Dave.
 
If you think about it, though, even four bucks a pound is high. If they were more popular, rabbits wouldn't be priced much more than chicken.
 
We've been looking into raising our own meat rabbits. Once the start-up costs are absored, raising them doesn't cost all that much.
 
Given the likely skyrocketing prices of meat, in 2013, this would probably be the time to start.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Lupinus Quote  Post ReplyReply Direct Link To This Post Posted: 04 November 2012 at 18:41
8 bucks a pound? I wish.

The only place I can find rabbit around here is 14 bucks. For half a rabbit.

I love rabbit...I'm just not sure I like it quite that much.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 08 November 2012 at 15:28
Lupinus and Brook. Rabbit is 4,99 euros a Kilo in Madrid.   
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Lupinus Quote  Post ReplyReply Direct Link To This Post Posted: 08 November 2012 at 17:04
Wow.

Considering a kilo is a little over 2.20 pounds, depending on the exchange rate, that's like what? A little under 3 bucks (no pun intended Tongue ) a pound?
K.I.S.S.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 08 November 2012 at 17:20
Doesn't help me much, Margi, with you being six time zones away.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 09 November 2012 at 12:51
Brook. Majority of recipes calling for rabbit can be prepared with chicken as sub or feathered game. Mar.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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