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Braised Rabbit Brunswick Stew

  • 70minutes
  • 506calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, D, E, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 small rabbit (1 to 2 lb.)

  2. 1/2 teaspoon basil , chopped

  3. 1/2 teaspoon chervil , chopped

  4. 1/2 teaspoon lemon thyme, chopped

  5. salt and pepper, to taste

  6. 2 tablespoons butter , clarified

  7. 1 red onion , pared,halved

  8. 1 carrot (batonette)

  9. 1 celery rib (batonette)

  10. 2 red potatoes, cut in quarter

  11. 1 quart brown chicken stock

  12. 4 ounces lima beans , shelled

  13. skinned seeded finely chopped tomato , pulp

  14. basil

  15. chervil

  16. lemon thyme, chopped,to taste

Instructions Jump to Ingredients ↑

  1. Remove hind legs from rabbit; remove thigh bones.

  2. Combine herbs; sprinkle in thigh cavity.

  3. Season with salt and pepper; reserve.

  4. Trim off belly and front legs; cold smoke using desired wood for about 1 hour.

  5. Season rabbit loin; dice smoked pieces.

  6. Place butter in large pan; heat until hot.

  7. Add loin and smoked pieces; sear on all sides.

  8. Remove from pan; reserve.

  9. Place onion, carrot and celery in pan; cook until onion is caramelized.

  10. Return rabbit loin, smoked pieces and thigh to pan; add potatoes, stock and lima beans.

  11. Heat to boiling; cover.

  12. Place in 210 degree F oven; braise for 30 to 40 minutes.

  13. Remove rabbit loin, thighs, celery, carrot, onion and potatoes; reserve hot.

  14. Strain stock; place lima beans and smoked pieces in saute pan.

  15. Add tomato concassee and pinch of herbs; saute lightly.

  16. Add herbs to stock; heat until hot.

  17. Adjust seasoning.

  18. TO SERVE: Debone loin; reserve meat warm.

  19. Arrange celery and carrot batons on warm platter; lay thighs over.

  20. Arrange potatoes in two rows; place lima bean mixture in space between rows.

  21. Lay loins on beans.

  22. Pour stock over all.

  23. Serve with cornbread.

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