Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine


April 2019

Casserole Recipes

Crab Cake Recipes

Crab Cakes 2

Crab Cakes 2 Recipe
3/4 lb Cooked crab meat, shredded 1 c Bread cubes 2 sm Eggs 1 1/2 ts French mustard 1 tb Worces...

read more

PanRoasted Rabbit with Fresh Herbs Recipe

PanRoasted Rabbit with Fresh Herbs recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print PanRoasted Rabbit with Fresh Herbs recipe  PDF

1 ea Rabbit (3 to 4 pounds)
MARINADE 1/3 c Brandy
1/4 c Wine, red, dry
2 tb Oil, olive, e tra virgin
4 ea Garlic, cloves, crushed
2 ea Thyme, sprigs OR
1/2 ts Thyme, dried
3 ea Savory, winter, sprigs OR
1/2 ts Savory, dried
2 ea Rosemary, sprigs OR
1/4 ts Rosemary, dried
2 ea Marjoram, sprigs OR
1/4 ts Marjoram, dried
1 ts Oregano, fresh OR
1/2 ts Oregano, dried
5 ea Bay, leaves, crumbled
3 tb Juniper, berries, crushed
1/2 c Oil, olive, e tra virgin
Salt (to taste) Pepper (to taste) 1 c Wine, white, dry
2 c Stock, chicken, dark
8 ea Garlic, cloves, peeled
1 tb Oil, olive, e tra virgin
3/4 ts Arrowroot OR
3/4 ts Cornstarch
1 tb Water, cold
1 1/2 tb Brandy
Roast Beef Puree Spinach Beet Greens See recipes for Brown Chicken Stock and Roast Beef Puree. Blanch 1 1/2 pounds of fresh spinach, stems removed, and reserved greens from 4 beets. Drain, rinse under cold water and squeeze out all of the liquid. Toss the greens in a skillet over medium high beat with 2 tablespoons of butter and until heated through. Season with salt. To Marinate: You can do this yourself, or you can ask your butcher to cut up your rabbit as follows: forelegs left whole, hind legs cut into 3 pieces each (lower joint thigh cut diagonally into 2 pieces), rib section cut into 3 pieces, loin cut into 3 pieces, neck left whole. At least 2 days before serving, place the rabbit in a shallow glass or enamel pan and add marinade ingredients. Turn rabbit pieces over to coat. Marinate, covered, in refrigerator, turning occasionally. Preheat you oven to 325 F. Remove the rabbit from the marinade. In a heavy large skillet, heat about 1/4 cup of olive oil over medium high heat. Add half of the rabbit pieces and sprinkle with salt and pepper. Saute, turning pieces once, until golden brown, about 5 minutes. Transfer to oven proof casserole. Discard fat from skillet and add 1/2 cup of white wine, scraping up all of the browned bits in the pan. Boil for 2 minutes and add the liquids out of the skillet to the casserole. Repeat the procedure, browning the remaining rabbit, deglazing and adding rabbit and liquid to the casserole. Bring the brown chicken stock to a boil skim, if necessary, and pour it into the casserole (liquid should not quite cover meat). Place the casserole, partially covered, in the lower third of the oven. After 50 minutes, check the forelegs, racks and loins. If they are tender, remove them. Continue cooking until all of the remaining pieces are tender, 1 to 1 1/2 hours total cooking time (timing can vary depending on size and
tenderness of the rabbit). Transfer to serving plates and keep warm. Meanwhile, blanch the garlic in boiling salted water for 30 seconds drain. Blanch again for 30 seconds, drain. Place in a small skillet with 1 tablespoon of olive oil and saute over high heat for 1 minute.
Place the skillet in the oven until the garlic is golden, 25 to 30 minutes. Cut each clove into 3 or 4 pieces set aside. When the rabbit is tender, place the skillet with cooking liquid over high heat and boil until reduced by half, about 15 minutes. Skim all of the fat from the surface. In a small cup, stir together the arrowroot and water whisk the mi ture into the reduced cooking liquid and return to a boil. Add brandy, adjust seasonings with salt and pepper, and skim again if necessary. Stir in the reserved garlic pieces, and pour over the rabbit. Serve your rabbit with Roast Beef Puree, spinach and beet greens. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sa , Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York

PanRoasted Rabbit with Fresh Herbs recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
776 people have voted
Last Reviewed on 2019-04-24

Wednesday, Apr 24 2019 Download & Print PanRoasted Rabbit with Fresh Herbs recipe  PDF   Casserole recipes RSS   New

2019 Best Cooking Recipes

New Recipes

Turkey Sauteed with Pears Pecans

New Cooking Recipes

Peanut Butter Cheesecake Squares
Peanut Butter Cheesecake Squares Recipe

BASE 1 1/2 c Graham cracker crumbs 3 tb Sugar 1/4 c Butter flavor Crisco, melte 1 tb Milk FILLING 1 pk Cream cheese, 3 oz, softened 1/4 c Creamy Peanut Butter 1/4 c Sugar 1/4 c Milk 1 Egg 1/2 c Chopped peanuts (optional) DRIZZLE 1/4 c Semi sweet chocolate chips 1 ts Butter Flavor Crisco 1. Heat oven to 350 degrees. 2. For base, combine crumbs and 3 ta...

Cooking Magazines: Easy Cheesecake Recipes » April 2019   Easy Cheesecake recipes RSS   Thumsb up

Dish Of The Day

Halloween Pizza

Halloween Pizza Recipe
NANCY HAGFORS G DB48A 1 lb Frozen bread dough thawed 2 ts Vegetable oi...
read more

Category: » Halloween Recipes

View more dishes