Cwningen Chorbys Rabbit With Lentils Recipes

CWNINGEN & CHORBYS (RABBIT WITH LENTILS)

Steps:

• Drain and rinse the lentils and add them to the pot with the quartered onion.
• Add the mustard powder and half of the salt and pepper to the lentils.
• Cover and simmer approximately 1 hour -- until lentils are tender.
• Allow the lentils to cool and press the lentils through a sieve to liquidize and set aside.
• Mix the flour and the other half the salt and half the pepper in a small bowl.
• Dredge the meat pieces in the seasoned flour and set aside.
• Place the oil in a fry pan and heat until medium hot.
• Brown all sides of the meat then place the meat in a lightly greased large casserole baking dish.
• Saute' the chopped onion in the remaining oil in the fry pan until soft.
• Add the stock and the the parsley, thyme, and bay leaves with the sautéed onion pieces.
• Bring to a boil stirring to deglaze the pan.
• Pour the sauce from the skillet over the meat in the casserole.
• Cover and cook in a preheated 350 degree oven for about 45 minutes.
• Carefully drain the liquid that is left in the casserole dish into the lentil puree, mixing well.
• Pour the two combined liquids over the rabbit and sprinkle the bacon pieces on top.
• Return the rabbit casserole to the oven and cook another 15-20 minutes.
• Garnish with extra parsley if desired and serve.

WHOLE ROASTED RABBIT WITH GUANCIALE, WILTED GREENS AND PAN DRIPPINGS

Steps:

• Preheat oven to 500 degrees.
• Season rabbits on all sides and inside the cavity with salt and freshly ground black pepper. Set aside.
• Trim the watercress and dandelion greens, removing the woodiest stems. Cut the Treviso into halves the long way, then cut each half into thirds, and trim away any especially tough white stalky interior core.
• Lay sliced guanciale on a sheet pan large enough to hold the rabbits. (You can use 2 separate pans if necessary.) Scatter the dandelion greens, watercress and Treviso on top of the guanciale, and then place the rabbit on top, back side facing up. Drizzle the rabbit and greens with the wine and extra-virgin olive oil.
• Roast rabbits for 20 minutes. After 20 minutes, check rabbits, and rotate the pans to ensure that they are cooking and browning evenly. Return to the oven to continue roasting until rabbit legs are just cooked through, about 15 more minutes.
• Let rabbit rest for 10 minutes, then cut into 8 pieces each; two hindquarters, two forequarters and four loin pieces. Transfer the guanciale and greens to a serving platter. Place the rabbit pieces on top and drizzle with the pan-drippings left on the sheet tray and a healthy drizzle of olive oil.

ITALIAN-STYLE BRAISED RABBIT WITH ROSEMARY AND MUSHROOMS

Steps:

• Cut the rabbit into 9 pieces (or ask your butcher to) as follows: with a sharp cleaver, cut the saddle (center portion) into 3 pieces, leaving the kidneys attached. Cut the front portion (front legs) in half through the backbone. Chop each hind leg into 2 pieces. Reserve the liver and heart to sauté as a snack.
• Heat .25 inch of olive oil in a Dutch oven or deep, wide heavy skillet over medium heat. Season the rabbit pieces with salt and pepper, then dust lightly with flour. Lightly brown the rabbit for about 3 minutes on both sides, working in batches. Drain on kitchen towels, then transfer to a baking dish in one layer. Heat oven to 375 degrees.
• Pour off the used oil, wipe out the pan and add 2 tablespoons fresh oil. Heat to medium-high, add the onions and cook till soft, about 5 minutes. Add the leek, garlic, rosemary and mushrooms. Season generously with salt and pepper, and add red pepper flakes to taste. Cook for 2 minutes more, stirring.
• Add the chopped tomatoes and wine, and let the mixture reduce for 1 minute. Add the broth, bring to a simmer, taste and adjust seasonings.
• Ladle the mixture evenly over the rabbit. Cover the dish, and bake for 1 hour. Let rest 10 minutes before serving.