Sake-to-Ya Rabbit... From Libby of Frontier Women!
OMG…that rabbit is delicious!
I rolled it in seasoned flour, browned it in olive oil, added 3 cloves garlic, 2 large chopped onions and ¼ bottle of sake. Seasoned with S & P…baked at 325 for about 2 hrs. and it fell off the bone. Added vege broth and sour cream to pan drippings and thickened with cornstarch. I died. It was so yummy…
Thanks for raising those little boogers. I will definitely buy more.
I rolled it in seasoned flour, browned it in olive oil, added 3 cloves garlic, 2 large chopped onions and ¼ bottle of sake. Seasoned with S & P…baked at 325 for about 2 hrs. and it fell off the bone. Added vege broth and sour cream to pan drippings and thickened with cornstarch. I died. It was so yummy…
Thanks for raising those little boogers. I will definitely buy more.
Erika's Pot Pie with Tara's Quiche Crust
My pot pies with your rabbits were FANTASTIC. I will tell you exactly how I made them.
I limbed the rabbits and cut the body into 3 pieces, also cutting off the thin belly muscle layer and using it. I rolled the parts in flour and fried them up in butter to brown them, then put them in a big pot. I had boiled up a bunch of mushrooms the other day for a Russian potluck and had saved the water, so 2 quarts of that went into the pot, along with a 1/2 bottle of cheap white wine and a little more water just to cover the parts.
I started it boiling then turned it down to medium to simmer. I added 3 cut up carrots, 2 celery stalks, 1/2 -- 1 cup onion odds and ends, a few sprigs of my live thyme from outside, some sage, some peppercorns, a bay leaf, and a few sprigs of parsley. This all simmered for 1 1/2 hours. While this was happening I consumed a couple glasses of the leftover wine. This is a critical step.
I sauteed 2 medium onions and at least a pound of crimini mushrooms in a bit of olive oil and red wine, reducing the remnant juice to add to the stock. I set these veggies aside. Meanwhile, 2 small white potatoes and some chopped up carrots are baking.
After the stock had simmered 1 1/2 hours or so, I strained it. I melted 4 Tbsp butter with 4 Tbsp flour in another pot and let it bubble for a couple minutes, then added about 1/2 the strained stock to it. This gently boiled to thicken for gravy. While it was thickening, I picked the rabbit parts for the meat. I was using 2 rabbits so got a ton of meat. I liked this way of doing it. I think I got way more meat and it was easier than filleting everything. I didn't have to remove any membranes or anything. Everything was nice and tender and tasty. I know because I tasted a lot of it. Plus, the stock is done at the same time as the meat.
Earlier I had started the crust with your recipe. It had mixed, chilled, been rolled out, and was chilling some more. I also chilled some more by having more wine. Now I built my pies. I did not use bottom crusts. Too lazy. I layered the meat, onions, shrooms, carrots, potatoes, and added frozen peas. I ladled the gravy over the top. I ran out so used some stock to fill pies to the brim. Next time I will thicken more stock. I topped the pies with crust, sealed it down, brushed crusts with beaten egg, cut vent slits, and baked them at 375F for 1/2 hour.
They turned out unbelievably good. Beautifully golden brown. My house smells terrific. I had my mom and dad over for dinner and they loved it. They had never had rabbit before. They were nervous. They were won over. I froze two little pies and am saving a larger one for next week. I still have enough meat and stock to make another batch. I feel so rich and blessed.
I limbed the rabbits and cut the body into 3 pieces, also cutting off the thin belly muscle layer and using it. I rolled the parts in flour and fried them up in butter to brown them, then put them in a big pot. I had boiled up a bunch of mushrooms the other day for a Russian potluck and had saved the water, so 2 quarts of that went into the pot, along with a 1/2 bottle of cheap white wine and a little more water just to cover the parts.
I started it boiling then turned it down to medium to simmer. I added 3 cut up carrots, 2 celery stalks, 1/2 -- 1 cup onion odds and ends, a few sprigs of my live thyme from outside, some sage, some peppercorns, a bay leaf, and a few sprigs of parsley. This all simmered for 1 1/2 hours. While this was happening I consumed a couple glasses of the leftover wine. This is a critical step.
I sauteed 2 medium onions and at least a pound of crimini mushrooms in a bit of olive oil and red wine, reducing the remnant juice to add to the stock. I set these veggies aside. Meanwhile, 2 small white potatoes and some chopped up carrots are baking.
After the stock had simmered 1 1/2 hours or so, I strained it. I melted 4 Tbsp butter with 4 Tbsp flour in another pot and let it bubble for a couple minutes, then added about 1/2 the strained stock to it. This gently boiled to thicken for gravy. While it was thickening, I picked the rabbit parts for the meat. I was using 2 rabbits so got a ton of meat. I liked this way of doing it. I think I got way more meat and it was easier than filleting everything. I didn't have to remove any membranes or anything. Everything was nice and tender and tasty. I know because I tasted a lot of it. Plus, the stock is done at the same time as the meat.
Earlier I had started the crust with your recipe. It had mixed, chilled, been rolled out, and was chilling some more. I also chilled some more by having more wine. Now I built my pies. I did not use bottom crusts. Too lazy. I layered the meat, onions, shrooms, carrots, potatoes, and added frozen peas. I ladled the gravy over the top. I ran out so used some stock to fill pies to the brim. Next time I will thicken more stock. I topped the pies with crust, sealed it down, brushed crusts with beaten egg, cut vent slits, and baked them at 375F for 1/2 hour.
They turned out unbelievably good. Beautifully golden brown. My house smells terrific. I had my mom and dad over for dinner and they loved it. They had never had rabbit before. They were nervous. They were won over. I froze two little pies and am saving a larger one for next week. I still have enough meat and stock to make another batch. I feel so rich and blessed.
Tara's Quiche Crust (ideal for Rabbit Pot Pie ala Erika!) [Above]
You'll need a Cuisinart... Or a LOT of patience.
2 cups flour
1 stick (1/4 lb) frozen or chilled butter chopped into little itty bitty pieces
1 tsp sea salt... or 3/4 tsp if you're watching your salt intake
Blend in the Cuisinart until there is even consistency
Then add...
2 tbs vinegar
and around 1/4 cup really cold water
And blend until the whole thing becomes a not-so-soggy glob. Maybe it's not ALL globbed... Maybe you have to gather it together and squash it together to make 2 balls of dough.
Chill said ball-doughs for an hour or so before attempting to roll it out.
(FYI: If you're making a pie instead of a quiche-like thing, add 1-2 tbs sugar to the dough at the same time you add the salt.)
When making a quiche crush, you might want to bake the crust at 425 or so for 5 to 8 minutes to make it crusty. Otherwise the quiche crust on the bottom will get soggy. If you line the crust with tin foil and pour in a quart of beans or rice (to add gravity to the crust as it's baking) the crust won't bubble; I don't usually worry about this... I just bake it until it's got a little crusty film before adding quiche ingredients.
2 cups flour
1 stick (1/4 lb) frozen or chilled butter chopped into little itty bitty pieces
1 tsp sea salt... or 3/4 tsp if you're watching your salt intake
Blend in the Cuisinart until there is even consistency
Then add...
2 tbs vinegar
and around 1/4 cup really cold water
And blend until the whole thing becomes a not-so-soggy glob. Maybe it's not ALL globbed... Maybe you have to gather it together and squash it together to make 2 balls of dough.
Chill said ball-doughs for an hour or so before attempting to roll it out.
(FYI: If you're making a pie instead of a quiche-like thing, add 1-2 tbs sugar to the dough at the same time you add the salt.)
When making a quiche crush, you might want to bake the crust at 425 or so for 5 to 8 minutes to make it crusty. Otherwise the quiche crust on the bottom will get soggy. If you line the crust with tin foil and pour in a quart of beans or rice (to add gravity to the crust as it's baking) the crust won't bubble; I don't usually worry about this... I just bake it until it's got a little crusty film before adding quiche ingredients.
Tara's Sweet and Sour Cabbage in Oregon Grape Sauce
Well, it's not a rabbit recipe, but I'm really sure it would be very good served with rabbit...
You'll need:
-- a cup or so of Oregon Grapes (picked in the fall)
-- 2 tablespoons of Champagne Vinegar
-- 1/4 cup brown sugar
-- a pinch or so of cardamon
-- a dash of nutmeg
-- 1/2 teaspoon sea salt
-- a few rounds with the grinder full of white peppercorns
-- a tablespoon or two of vermouth
... oh yea... and the guest of honor: a head of purple cabbage sliced into thin strips
Wash the Oregon Grapes and put them in a sauce pan with the vinegar. Cook at high to a boil then at just below medium until they're soft.
Pour the Oregon Grapes and their vinegar liquid into a strainer so you can separate the seeds and skin from the juice. (It's the juice you want.)
Meanwhile... fry the cabbage on medium heat in grapeseed oil or bacon fat (about a tablespoon will do it). Cook it until it's starting to wilt. Add a tablespoon or so of vermouth. Let that cook down a little.
By now the Oregon Grapes will be strained. Add the brown sugar, cardamon and nutmeg. Taste the sauce to see how things are coming. Make adjustments if necessary. Add the Oregon Grape liquid to the cabbage and cook just below medium heat. Add salt and pepper. Cook until it's the texture you want for your cabbage.
-- a cup or so of Oregon Grapes (picked in the fall)
-- 2 tablespoons of Champagne Vinegar
-- 1/4 cup brown sugar
-- a pinch or so of cardamon
-- a dash of nutmeg
-- 1/2 teaspoon sea salt
-- a few rounds with the grinder full of white peppercorns
-- a tablespoon or two of vermouth
... oh yea... and the guest of honor: a head of purple cabbage sliced into thin strips
Wash the Oregon Grapes and put them in a sauce pan with the vinegar. Cook at high to a boil then at just below medium until they're soft.
Pour the Oregon Grapes and their vinegar liquid into a strainer so you can separate the seeds and skin from the juice. (It's the juice you want.)
Meanwhile... fry the cabbage on medium heat in grapeseed oil or bacon fat (about a tablespoon will do it). Cook it until it's starting to wilt. Add a tablespoon or so of vermouth. Let that cook down a little.
By now the Oregon Grapes will be strained. Add the brown sugar, cardamon and nutmeg. Taste the sauce to see how things are coming. Make adjustments if necessary. Add the Oregon Grape liquid to the cabbage and cook just below medium heat. Add salt and pepper. Cook until it's the texture you want for your cabbage.
