Rabbit with asiago grits
12 Servings
Quantity | Ingredient | |
---|---|---|
½ | pounds | Fresh portabella mushrooms, (2 large) |
¼ | pounds | Fresh shiitake mushrooms |
¼ | pounds | Fresh morel or chanterelle mushrooms |
7 | teaspoons | Olive oil, divided |
3 | Young rabbits, (2-1/4-pound) (portioned into loins and legs by your butcher) | |
6 | mediums | Carrots, each cut into 4 pieces |
4 | smalls | Onions, quartered |
4 | Stalks celery, each cut into 4 pieces | |
2 | mediums | Leeks, each trimmed and quartered |
4 | Bay leaves | |
1 | bunch | Fresh thyme, (1/2 ounce) |
4 | cups | Low-salt chicken broth |
⅓ | cup | Chopped shallot |
2 | teaspoons | Chopped fresh thyme |
Asiago Soft Grits | ||
Parsley leaves | ||
Fresh chives |
Using a sharp knife, remove brown gills from the undersides of portabella mushrooms; discard gills. Remove and reserve stems from portabella, shiitake, and more mushrooms. Slice mushroom caps; set aside.
Heat 1 teaspoon olive oil in a large nonstick skillet over medium heat. Add half of rabbit legs; saute 8 minutes or until browned. Place in a large 8-quart Dutch oven or stockpot; set aside. Repeat procedure with 2 teaspoons olive oil and remaining rabbit legs.
Heat 1 teaspoon olive oil in skillet over medium-high heat. Add carrot pieces and next 5 ingredients; saute 12 minutes or until vegetables are lightly browned. Add carrot mixture to Dutch oven. Stir in reserved mushroom stems and chicken broth, and bring to a boil. Cover, reduce heat, and simmer 1 hour. Remove rabbit legs; set aside, and keep warm. Strain stock through a colander into a large bowl, and set stock aside. Discard solids.
Heat 1 teaspoon olive oil in skillet over medium heat. Add rabbit loins, and cook 2-½ minutes on each side or until browned. Cover and cook for 10 minutes or until done, turning loins after 5 minutes. Remove from skillet, and cut loins in half crosswise. Set aside, and keep warm.
Heat remaining 2 teaspoons olive oil in skillet over medium heat. Add shallot and 2 teaspoons thyme; saute 1 minute. Add sliced mushroom caps; saute 5 minutes. Add rabbit stock; bring to a boil, and cook, uncovered, 7 minutes or until sauce is reduced to 6 cups.
Spoon ½ cup Asiago Soft Grits into each of 12 large shallow bowls. Divide meat among bowls, and top each with ½ cup sauce. Yield: 12 servings (serving size: about 4 ounces rabbit, ½ cup grits, and ½ cup sauce).
Per serving: 151 Calories; 6g Fat (33% calories from fat); 17g Protein; 10g Carbohydrate; 32mg Cholesterol; 404mg Sodium Serving Ideas : Garnish with parsley and chives.
NOTES : Chicken can be substituted for the rabbit.
Recipe by: Cooking Light, October 1994, page 87 Posted to MC-Recipe Digest V1 #429 by igor@... on Jan 28, 1997.
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