Yield: 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|
|1||Red Onion -- pared, halved|
|1||Carrot -- (batonette)|
|1||Celery Rib -- (batonette)|
|2||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.
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@...>