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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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

Veal Osso Buco

Please forgive the final presentation picture. I was hungry. It tastes delicious, my lack of photographic patience aside.

Ingredients
4 veal shank pieces
olive oil
2-3 tea spoon Flour
1 bouquet garni (or fresh herbs of your choice)
White Wine
Tomato Sauce (small can)
Salt and pepper
2 onion, finely diced
4 carrots, finely diced
3 celery branches, diced
4 gloves of garlic, minced
Roughly 1 cup of veal stock
Diced tomatoes (small can)
Zest from 1 navel orange
Zest from 1 lemon
ingredients

***

1. Pre-heat the oven to 400 F.

Pour the flour in a shallow bowl and season with salt and pepper.
flour

2. Lightly dust the shank pieces with flour.
flourmeat

3. In a large cast iron dutch oven heat a few table spoon of oil Sear each pieces of shank until colored on both sides. Set aside.
searmeat

4. While searing the meat prep all the vegetables.
veggies

5. Pour into the cast iron pot and scrape up the oil and cooked bits at the bottom. Allow the vegetables to sweat over medium heat for a few minutes.
sweatveggies

6. Nestle the meat back in the pot.
nestle

7. Pour a generous bit of wine on each piece of meat. Allow the wine to reduce for a few minutes.
nestle

8. Add the tomato sauce, diced tomatoes and veal stock. Put your fresh herbs on top (I used some rosemary, a few springs of thyme and a bay leaf)
liquids

9. Cover and put in the oven for 1h20.
cooked

10. Serve with rice and add the lemon and orange zest on top. Alternatively, you can make larger pieces of zest and add them to the pot 5 minutes before the end of the cooking time.
serve

Poulet à la Moutarde de Meaux

Which is to say, Chicken in a old-style mustard cream sauce. Delicious if a bit on the heavy side. The mustard really is the star here and cannot be substituted for any other kind. It’s delicious anyways and worth tracking down.

I serve it with jasmine rice, because I adore the combination between the rice and the sauce. A more traditional pairing would be mashed potatoes.

Ingredients
1 chicken breasts per person
1 bunch of green onions, cut
500 ml of cream
White wine
Red salt + pepper
Moutarde de Meaux
Olive Oil
Butter
ingredients

***

1. Tenderize both sides of the chicken breast and season with red salt and pepper.
tender

2. In a large skillet, heat a dollop of butter with a drop of olive oil. Color both sides of the chicken breast. Add a bit of white eine over both and wait until the wine has mostly evaporated.

Remove the chicken breasts from the skillet.
color

3. Add the green onions to the skillet and sweat for a few minutes.
green-onions

4. Add the cream and mustard, to taste (I add a good 3 heaping teaspoons). Salt and pepper to taste.

Bring to a simmer and cook until the cream thickens.
cream

5. Add the chicken back into the sauce and simmer until the chicken is fully cooked. Make sure the whole chicken breast remains covered with the sauce.
returnchicken

6. Served with jasmine rice and asparagus.
serve

Lemon veal cutlets

Probably my favorite way to prepare veal cutlet. Simple, quick and super tasty. No exact quantities for most things, but it should be easy enough to follow. I served asparagus with the veal, but really it could be any side dish you want.

Ingredients:
Veal cutlets (about 2 per person)
Seasoned salt
Black pepper
Lemon (1 or two. more if needed)
White wine
Olive oil
Butter
1 bunch asparagus
Greek style seasoning
ingredients

***

1. Rinse the asparagus and pat dry. Snap off the woody part at the bottom by holding the middle part of the stem in your left hand then bending the end gently with your right until is naturally snaps.
asperges

2. Melt a generous quantity of butter in a pan. Add the asparagus and toss well to coat with the butter. Add seasoning to taste. Lower the heat to medium and allow to cook, stirring often.
asperges2

3. Put some plastic wrap on a cutting board. Lay the veal cutlet in a single layer then cover with a new section of plastic wrap. Tenderize the cutlets a bit (you don’t want them paper thin). Peel back the top layer of plastic and season with salt and pepper. Put the plastic wrap back in place. Using the plastic “sandwich” turn all the cutlets at once and tenderize the other side. Peel off the top layer of plastic wrap and season this side of the cutlets.
tender

4. Melt some butter in a large pan and add some olive oil, Add the cutlets. Once you can see the edges start turning white (should not take long) turn them over. Squeeze lemon juice over the seared side of the meat. Deglaze the pan with a bit of white wine then reduce until it turns into a sauce. Make sure to baste the meat with the liquid as it cooks.
veal-reduce

5. Pour the reduced liquid over the cutlets when you serve them.
final