braised rabbit brunswick stew

2 Servings
1 small Rabbit -- (1 to 2 lb.)
½ teaspoon Basil -- chopped
½ teaspoon Chervil -- chopped
½ teaspoon Lemon Thyme -- chopped
  Salt And Pepper -- to taste
2 tablespoons Butter -- clarified
Red Onion -- pared, halved
Carrot -- (batonette)
Celery Rib -- (batonette)
Red Potatoes -- cut in
1 quart Brown Chicken Stock
4 ounces Lima Beans -- shelled
1 tablespoon Tomato Concassee -- * see

* 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


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.


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" <ryanja@...>

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