Rabbit stew with barley

Spring is having identity issues this year. It’s still cold outside (enough to wear a jacket, in mid May!), so I wanted something braised and nice and warm. I’d also been wanting to experiment with rabbit meat for a while, so this was the result.

Ingredients
1 rabbit, cut in serving pieces
2 table spoon flour
salt and pepper
1 tea spoon paprika
olive oil
150g spicy pancetta
1 onion, diced
1 garlic clove, minced
1 fennel buld, cored and sliced
2 cups white wine
1 table spoon tomato paste
2 table spoon barley
1 sprig of fresh rosemary

ingredients

***

1. In a plate, combine the flour, paprika and salt and pepper to taste. Do not under salt.
flour

2. Dust the rabbit pieces in the flour, shaking off excess.
dust

3. Warm some oil in the bottom of a dutch oven or french faitout.
Sear on both sides to get some color. Work in batches.
sear

4. While that’s going, dice up the pancetta.
pancetta

5. When all the rabbit has been colored, set it aside.
color

6. Lower the heat to a medium-low and throw the pancetta into the pot. It will smoke. A lot.
pancetta2

7. Cook, stirring often, until most of the fat has been rendered out.
pancetta3

8. Add the fennel and onions.
veggies

9. Cook until the onions are translucent and the fennel starts to soften. Add the tomato paste and garlic.
veggies2

10. Add the wine, scrapping up anything stuck at the bottom of the pot. Add the rosemary.
liquid

11. Nestle the rabbit back into the pot, making sure it’s as much under the liquid as possible.
nestle

12. Bring to a boil, then lower to a simmer. Add the barley.
barley

13. Cover and simmer for 45 minutes. Then remove the lid and continue to simmer for a further 30 minutes (to allow the sauce to reduce)
simmer

14. Serve with good crusty bread to soak up the sauce. Enjoy!
serve

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Dirty rice Pilaf

Recipe over by the great blog CultureEatz. Go have a look! Only pictures here.

White beans and sausage

Almost a mock cassoulet, simpler, cheaper and with less meats involved. But warm and plentiful and filling.

Ingredients
3 spicy Italian sausages
1-2 table spoon olive oil
2 large yellow onions, chopped
2 cloves of garlic, minced
2 table spoon fresh thyme, chopped
1 cup chicken stock
1 1/2 table spoon tomato paste
2 cans of white kidney beans
1/4 cup breadcrumbs.
1/8 cup parmesan cheese
black pepper.
ingredients

***

1. Pre-heat the oven to 375F.
In a large cast iron pot sear the sausages until colored on all sides. Remove from pot and set aside.
sausage

2. Add the olive oil and onions. Sweat until translucent.
onions

3. Add the garlic and thyme, sweat until fragrant.
herbs

4. Deglaze with the chicken stock.
stock

5. Add the tomato paste and mix well to incorporate.
tomato

6. Add the beans, with the liquid. Season with black pepper. Bring to a simmer.
beans

7. In a separate bowl mix the bread crumbs and parmesan cheese.
topping

8. Once the liquid is simmering and has started to thicken a bit, return the sausages to the pot. Cut the sausages into segments at this point.
add-sausages2

9. Sprinkle the bread crumbs on top.
add-topping2

10. Transfer to the oven and bake for 20 minutes, until the topping has turned golden.
baked2

11. Serve warm.
serve2

Goat Skewers

I had stumbled over this recipe over at Inn at the Crossroad years ago, but never quite got around to making it. I wish I had cooked this much sooner! The skewers are delicious, and the marine would go well on all sorts of other meats. I have half a mind to try it on flank steak and then grilling that… I made a few changes on how I made the marinade, mostly because I dislike raw lemongrass but still wanted the flavor.

Thanks to Chelsea for letting me repost the recipe here! But seriously, go check out the blog (and buy the book : A Feast of Ice and Fire) for a staggering amount of things you’ll want to eat.

Ingredients :
1 lb. goat meat, cubed
2 table spoon olive oil
2-3 yunnan peppers, dried
1 pasilla de oaxaca (smoked)
1/4 cup tart cherry juice
1 table spoon tomato paste
small handful raisins
1-2 table spoon honey
1 table spoon chopped lemongrass stalk

ingredients

***

1. In a small pot, warm the olive oil. Add the lemongrass and allow to infuse the oil for a few minutes.
lemongrass

2. Add the tomato paste and peppers. Stir well to coat the peppers in the oil to soften them. Then add the cherry juice and raisins.
peppers

3. When the marinade has thickened a bit (and the peppers softened and released their seeds), remove from heat and stir in the honey. Add the marinade to the meat and set aside for several hours.
marinade

4. Loosely thread the meat unto skewers. metal skewers will give you better result but I only had bamboo skewers on hand.
skewers

5.  If you have a grill use it. I did not have that option so I seared the meat in a griddle pan… The sugar from the honey will char almost instantly, but that plays well with the meat.
sear

6. Transfer to a 375F-400F oven for about 10 minutes, until the internal temperature reads at least 145F.
If you want, you can bring the marinade to a boil then brush it unto the meat before putting it in the oven to give the skewers at glaze.
oven

7. Once they reach temperature allow the meat to rest for a few minutes then serve.
serve

Lamb stew

Delicious and minimal hassle. Though next time I would leave it uncovered to help reduce the liquid even more.

Ingredients
1 tea spoon coriander seeds
2 table spoons olive oil
2 lb cubed lamb
1/2 large red onion, chopped
2 cloves of garlic, minced
1 table spoon tomato paste
3 orange peel pieces
1/2 cup white wine
4 cups veal stock
1 tea spoon fresh grated ginger
2 oranges
salt and pepper
ingredients

***

1. In a small pan, dry toast the coriander seeds. Transfer to a mortar to cool then roughly break the toasted coriander apart.
toasted-coriander

2. In a large pot, warm the olive oil. Season the lamb cube with salt and pepper and color each side until golden brown. Work in batches.
brown-meat

3. Add the red onion and the garlic. Stir to have the onion absorb all the tasty bits at the bottom.
onions-and-garlic

4. Add the tomato paste then deglaze with the wine.
deglaze

5. Add the stock and the orange peels. Bring back to nearly boiling.
stock

6. Put the lamb back in the pot. Add the crushed coriander and the grated ginger. Bring to a boil then bring down to a simmer. I covered it at this point, but next time I would leave it uncovered. In either case it needs to cook for 1h30.
combine

7. A few minutes before the end of that 1h30, quarter the oranges and lightly oil them on all sides. Grill the quartered oranges.
grilled-oranges

8. Add the grilled oranges to the lamb and allow to simmer for a further 30 minutes,
add-orages

9. If the sauce if too liquid at the end of the cooking period, strain out the oranges and the meat.
strain

10. And bring the liquid to a boil to reduce it to your preference.
reduce

11. Them combine everything back together.
combine2

12. Serve with something to soak up the sauce (I used couscous).
serve