Yail Bloor Wrote:
You got a recipe for that wabbit? I've been having a hankering to go by the
Cajun Meat Company and pick up something off the beaten path--and pick up a gang of Boudin while i'm there
Serves 6, Braising Time: About 1 hour and 10 minutes
2 rabbits (2.5 - 3.5 pounds each)
The Marinade:
2 tablespoons extra virgin oilive oil
1 tablespoon sherry vinegar
1 1/2 teaspoons coarse salt
1/2 teaspoon crushed red pepper flakes
The Stock:
1 medium yellow onion (about 6 oz) thickly slicked
1 medium carrot, thickly sliced
2 garlic cloves, unpeeled smashed
Small handful parsley stems
6 black peppercorns
1 bay leaf
Coarse Salt
3 cups chilled chicken stock
The Braise:
2 large red bell peppers (6 to 7 oz each)
3 tablespoons extra virgin olive oil
1 medium yellow onion, finely chopped
1 celery stalk, finely chopped
4 garlic cloves, thinly sliced
1 teaspoon pimenton or paprika
1 tablespoon tomato paste
6 tablespoons dry sherry
1/4 cup chopped flat-leaf parsley
1/2 lb fresh merguez sausage cut into 1 inch pieces
Coarse salt and freshly ground pepper
Steps:
1. Heat the oven up to 450 degrees
2. Cutting up the rabbits: full page of detailed instructions I'm not typing other than to say you should end up with 4 meaty hind legs, 4 skinny forelegs, 2 saddles along with a pile of choppped up bones and belly flaps for the stock
3. Roasting the bones for the stock: Place the chopped up carcass and belly flaps in a lightly oiled medium roasting pan or baking dish. Slide it into the oven and roast, turning the bones once or twice with tongs until they are light browned and sizzling, 30 to 35 minutes.
4. While the bones roast, marinate the rabbit: Season the rabbit pieces in the bowl with the olive oil, sherry vinegar, coarse salt and red pepper flakes. Toss with your hands to coat. Cover and refrigerate until the stock is ready, about 2 hours.
5. Making the stock: One the bones are roasted, transfer them with tongs to a large saucepan or small stock pot. Add about 1/4 cup of water to the roasting pan and scrape with a wooden spoon to deglaze any drippings. When the drippings are dissolved, pour the seasoned water onto the bones. Add the onion, carrot, garlic, parsley stems, peppercorns, bay leaf and a pinch of salt. Pour in enough cold stock or water to barley cover the bones. Bring to a simmer over medium heat and maintain a gentle simmer until the stock has a sweet, rich flavor, about 1.5 hours. Strain the stock into a medium saucepan and set aside.
6. While the stock simmers and the rabbit marinets, roast the red peppers. Set the red peppers directly on a gas burner and turn the flame to high. Roast, turning with tongs as each side chars, about 15 min. total. Transfer to medium bowl, cover tightly with plastic wrap and set aside until cool enough to handle.
7. Peeling the peppers: When the peppers have cooled, slip off charred skin with your fingers. Don't rinse which would wash away flavor. Once both peppers are peeled, slice them open, cut away the stems and remove all the seeds. Cut the peppers into 2 by 1/4 inch strips and set aside
8. Heat oven to 300 degrees
9. Searing the rabbit legs: Once the stock and peppers are ready and the rabbit has marined 2-3 hours, heat 2 tablespoons of the oil in a shallow braising pan (4 qt works well) or large skillet over medium high heat. Add the rabbit pieces in batches and sear without disturbing until a slick golden crust forms on the first side, 5 to 7 minutes. Using tongs lift the edge to check sear. Once its well seared, turn and sear the second side. Another 6 minutes or so. Transfer seared rabbit back to marinating bowl
10. Pour off all but a few teaspoons of fat from the pan and discard. Return pan to medium high heat and add the onion and celery. Saute, stirring frequently until vegetables soften and are tinged with brown (about 6 min). Add the garlic, pimenton or paprika, and tomato paste, stire and saute until you can smell the garlic (1 to 2 minutes). Pour in 1/4 cup of the sherry, bring to a boil and boil until reduced to a wet paste, about 4 minutes. Add the strained rabbit stock and return to a boil. Adjust the heatr to a strong simmer and reduce, stirring occasionally until there is only about 1/4 inch or 1 cup remaining in the pain, about 15 minutes
11. The braise: Add the rabbit legs to the simmering liquid along with half the parsley. Place the two saddles on top. Cover with a piece of parchment, pressing down so the paper nearly touches the rabbit and the edge of the paper hangs over the edge by about an inch. Set a secure lid in place and slide onto a rack in the middle of the oven. Braise gently, turning the legs with tongs about 1/2 way through, until the meat is almost pulling away from the bone, about 1 hour.
12. While the rabbit braises, prepare the sausage and peppers: Heat the remaining 1 tbsp of oil in a large skillet (12 inch) over medium high heat. Add the sausage and fry, turning with tongs until cooked and browned all all sides, about 6 min. Transfer to a plate. Pour off and discard the excess fat. Return the skillet to medium heat. Add the pepper strips and the remaining 2 tbsp of sherry, stir, and heat for a minute or two until the peppers begin to heat through. Return the sausage to the pan, season with salt and pepper and stir to combine. Remove from heat and set aside in warm spot.
13. The finish: When the rabbit is almost tender (after about 1 hour) remove the pan from the oven and add sausage, pepper mix. With a wooden spoon, stir gently to blend the ingredients, but be careful not to tear the tender rabbit meat. Return the parchment paper. and the lid and slide pan back in the oven to braise until the rabbit is fork tender and the flavors are melded (about 10 more min). Uncover the braise and sprinkle the remaining 2 tbsp over the top.
Serving: You can serve either family style from braising dish or serve up individual portions. each person should get either a hind leg or one of the saddles. Then give the forelegs to whoever has biggest appetite.
Shortcut: You can save two hours by skipping steps 3 and 5 and using 2 cups of chicken stock in leiu of the rabbit stock.
As with most braises, the dish improves when left to sit overnight after braising. Next day, gently reheat the rabbit in a 325 degree oven in its braising liquid for around 20 minutes.
I'm doing this tonight and dreading the long process. At least I ate lunch at 2:30 so I won't be too hungry. Leaning towards taking the short cut nonetheless.
