BRAISED RABBIT WITH APPLES & BACON
Courtesy of www.chefdepot.net
Yield - 4 Servings
2 lg. Rabbits, Dressed and Cut up into small pieces
1/2 oz. Chef Depot Wild Game Seasonings
Marinate Mixture -
2 T. Salad Oil
16 oz. Onion, Large Dice
8 oz. Celery, Large Dice
8 oz. Carrots, Large Dice
2 pc. Shallots, Chopped
2 pc. Garlic Cloves, Chopped
1 T. Green Peppercorns
1 C. White Wine
2 Sprigs Fresh Thyme (or 1 tsp. Dry thyme)
1 C. Chicken Stock (or chicken base + water)
4 oz. Bacon, large dice, fried crispy
1 Large Apple cut into thick slices
2 oz. Heavy Cream (or substitute sour cream)
Cornstarch & Water, As Needed
Salt & Pepper, As Needed
Use a cleaver to cut up the rabbit and rub it with Chef Depot Wild Game Seasonings and let rest for a few minutes. Cut all vegetables into a large dice, reserve in a mixing bowl. Combine all the marinate ingredients and toss in the rabbit. Transfer it to a non-reactive pan and cover it, refrigerate several hours or overnight. In a heavy saucepot heat 1 T. oil until very hot, add rabbit and brown it well, remove from pot. Add the vegetables from the marinate and pour over the wine, let it reduce; add the chicken stock and the apples. Add the crispy bacon, cover it with foil and bake it in the oven at 375 degrees F. Until rabbit is tender (at least 50 minutes, longer for really big rabbits).
Remove carrots and celery and add a little cornstarch + water mixture to thicken slightly. Add the heavy cream to finish.
Taste the rabbit and adjust with Chef Depot Wild Game Seasonings and salt & pepper.
Chefs Note: This recipe works equally as well on a pheasant. Our Jaccard Tenderizers are the best way to make your meat more tender. They are also perfect for marinating!All of our ingredients are weighed on a Stainless Steel Scale. It is required for accurate burger and steak portioning and sausage recipes.
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