Rabbit And Mushroom Fricassee Recipes

RABBIT FRICASSEE

Steps:

• 1. Using a large, sharp knife, cut through the hip bones of the rabbit on both sides to remove the hind legs. Cut through the collarbone and vertebrae to remove the front legs. Trim the carcass at either end and trim the flaps, discarding the off-cuts. Cut the saddle in half crossways, then cut the pieces in half again down the spine to give eight pieces in total. 2. Season the rabbit pieces with sea salt and freshly ground black pepper. Heat half the butter in a large saucepan. Fry in batches over medium-high heat for 6 minutes, turning to brown all over. Remove and set aside. 3. Melt the remaining butter in the pan, then add the mushrooms and sauté over medium heat for 5 minutes, or until browned. Return the rabbit to the pan, add the wine and boil for 2-3 minutes. Add the stock and bouquet garni, then cover and gently simmer over very low heat for 40 minutes. 4. Meanwhile, heat the olive oil in a small saucepan. Drop the sage leaves, a few at a time, into the hot oil; they will immediately start to bubble around the edges. Cook for 30 seconds, or until bright green and crisp, taking care not to overcook them or they will burn. Drain on paper towels and sprinkle with salt. 5. Using a slotted spoon, remove the rabbit and mushrooms from the simmering stock and keep warm. Discard the bouquet garni and remove the saucepan from the heat. In a bowl, mix together the cream and egg yolks, then stir quickly into the stock. Return over very low heat and cook, stirring constantly, for 5 minutes, or until thickened slightly - take care not to let the sauce boil or it will curdle. Season to taste. 6. Divide the rabbit and mushrooms among warmed serving plates. Drizzle with the sauce and garnish with the sage leaves.

BRAISED RABBIT WITH MUSHROOM SAUCE

Steps:

• Combine flour, salt, pepper, and garlic powder in a bowl, and set aside. Heat the oil in a large skillet over medium heat. Coat each piece of rabbit with the seasoned flour mixture, and cook in the hot oil for 3 to 5 minutes per side, until the rabbit pieces are golden brown. Remove the rabbit from the skillet and set aside.
• Preheat an oven to 325 degrees F (165 degrees C).
• Mix together the mushroom soup, mushrooms, garlic, Italian seasoning, and water in a saucepan; bring to a boil over medium heat.
• Place the browned rabbit pieces in a large roasting pan or Dutch oven with a lid, and cover the rabbit with the carrots and potatoes. Pour the mushroom sauce over the rabbit, carrots, and potatoes, cover, and bake in the preheated oven for 1 1/2 hours, until the rabbit and vegetables are tender and the sauce is bubbling.

RABBIT FRICASSéE RECIPE

Steps:

• Soak the dried porcini mushrooms in warm water for about 2 hours, until soft, then drain, chop and keep to one side.
• Heat the olive oil in a large casserole dish, season the rabbit pieces, then sauté them until they are golden brown on all sides. Lift out and place on a warmed plate.
• Put the onions, pancetta and chopped mushrooms into the casserole and cook gently until the onions are soft and translucent, then put the rabbit pieces back in. Add the white wine and bubble up to evaporate the alcohol and reduce the liquid by half.
• Add the chicken stock, which should completely cover the rabbit. Place a lid over the casserole and cook gently for 1 hour. Some of the rabbit pieces may cook through and become tender faster than the others, so check the shoulder pieces first. If necessary, remove these to a serving dish and keep warm.
• When all the pieces are ready, lift them out and place on the serving dish. Bubble up the sauce to reduce slightly, then pour it over the rabbit and garnish with lemon zest.
• Put the cream and milk into a saucepan and bring to the boil. Whisk in the polenta flour and cook on a high heat for about 5 minutes until it thickens.
• Turn down the heat and cook the polenta for around 30 minutes, stirring every 5 minutes, until it has the consistency of porridge. Season with 10g fine salt and a little pepper.

RABBIT FRICASSEE WITH BACON, PEARL ONIONS AND MUSHROOMS RECIPE

Steps:

• Peel the onions by first plunging them into a pot of boiling water, boiling for 1 minute, draining in a colander, rinsing with cold water, and then cutting the tiny root ends off with a paring knife and pulling away from the peel.
• Trim 1/8 inch off the bottom of the mushroom stems if they are dark, dirty or dried out. If the mushroom caps are more than 1 inch in diameter, quarter the mushrooms vertically.
• Season the rabbit parts with salt and pepper, and melt the butter over medium-high heat in a large skillet, or two skillets just large enough to hold the rabbit parts in a single layer. When the butter stops foaming, add the rabbit parts and brown on both sides for 8 minutes.
• Sprinkle the flour over the rabbit and cook for 2 minutes more on each side to eliminate the flour's starchy taste.
• While the rabbit parts are browning, cut the bacon slices crosswise into 1/4-inch strips and cook the strips gently over medium heat in a small skillet until they barely begin to turn crispy. Remove them with a slotted spoon and reserve.
• Tie the parsley, thyme and bay leaf together in a piece of cheesecloth.
• Pour the wine and chicken broth over the rabbit parts, and deglaze the skillet with a wooden spoon. Add the wrapped herbs, pearl onions, and mushrooms, and move them around a bit, so they're evenly arranged between the rabbit.
• If you're using 2 skillets, use half the liquids, onions and mushrooms in each one and nestle half of the wrapped herbs (meaning, you'll need to wrap up 2 parcels in cheesecloth).
• Bring the fricassee to a simmer over high heat, then turn the heat down to low to maintain a very gentle simmer. Simmer covered for about 15 minutes, until the rabbit feels firm to the touch.
• Transfer the rabbit, onions, and mushrooms to a bowl and cover them loosely with aluminum foil. Pour the liquid in the skillet into a small saucepan and gently simmer the sauce, while skimming off fat and scum, for about 10 minutes, until the sauce has a slightly syrupy consistency.
• Portion out the rabbit parts onto plates, spoon each portion with sauce, mushrooms and pearl onions. Sprinkle parsley over each portion and serve at once. (Adapted from "Glorious French Food" by James Peterson, © 2002 James Peterson, John Wiley & Son Publisher.)

TURKEY AND MUSHROOM FRICASSEE

Steps:

• Place turkey cutlets between 2 sheets of plastic wrap and pound gently and evenly with a rolling pin or meat tenderizer. Combine flour, salt, pepper, and paprika; dredge turkey in seasoned flour to coat both sides.
• In a large skillet over medium heat, melt 1 tablespoon butter and oil together. Sauté turkey cutlets, a few at a time, until browned and cooked through, or about 2 to 3 minutes on each side. Transfer cutlets to a warm plate and keep warm.
• Add onion and sliced mushrooms to the skillet along with remaining 1 tablespoon butter. Cook until onions are translucent and mushrooms are lightly browned. Add the broth, wine, rosemary, parsley, and garlic. Increase the heat and simmer briskly until reduced by about 1/3 to 1/2. Reduce heat to medium-low.
• Stir the flour and water mixture into the broth mixture. Cook, stirring, until thickened. Add about 1/2 cup of the cream. Taste and add more cream if the sauce seems too strong. Meanwhile, slice the turkey into bite-size pieces and add to mushroom and sauce mixture; heat through. Serve.
• Serves 4 to 6.

RABBIT AND MUSHROOM FRICASSEE

Steps:

• Step 1
• Wash and joint the rabbit and trim off any fat.
• Step 2
• Clean the mushrooms by rubbing with a cloth.
• Step 3
• Peel and dice the onions. Heat 2 tbsp oil in a cast-iron pot and slowly fry the onions until golden brown. Meanwhile cut the bacon into strips. Take the onions out of the pot and fry the bacon. Then take out of the pot.
• Step 4
• Heat 2 tbsp oil in the pot. Season the rabbit with salt and pepper and brown the rabbit pieces on all sides over a fairly high heat. Sprinkle with flour and mix in.
• Step 5
• Then add the white wine, return the bacon and onions to the pot and add the bunch of herbs. Cover and cook over a low heat, stirring occasionally, for about 45-55 minutes. Add a little water if necessary.
• Step 6
• Meanwhile slice about half of the mushrooms. Remove the stalks from the rest of the mushrooms and dice finely. Add the sliced mushrooms, diced stalks and mushroom caps to the pot after about 30 minutes. Finally remove the bunch of herbs and season to taste with salt and pepper. Serve garnished with parsley leaves.

MUSHROOM FRICASSEE WITH FRESH HERBS

Steps:

• Leave small mushrooms whole, halve medium-size mushrooms, and quarter large mushrooms (12 cups). In a very large skillet heat 1 tablespoon of the walnut oil and 11/2 teaspoons of the butter over medium heat. Add 6 cups of the mushrooms; cook about 5 minutes or until the mushrooms begin to color, stirring occasionally. Using a slotted spoon, transfer mushrooms to a large bowl. Repeat with the remaining mushrooms, oil, and butter. Add the shallots, garlic, and reserved cooked mushrooms to the skillet; cook and stir for 2 to 3 minutes more or until the mushrooms are golden and the shallots are tender. Stir in salt and pepper.
• Remove from heat; add the Madeira. Return to heat; simmer about 3 minutes or until the liquid is nearly evaporated. Stir in the cream, chives, and rosemary. Cook about 2 minutes or until cream is slightly thickened. Remove from heat and let stand for 5 minutes. Transfer to a serving bowl and sprinkle with snipped fresh parsley; serve warm.

RABBIT FRICASSEE

Steps:

• In a skillet, brown rabbit in oil; drain. Cover rabbit with boiling water; cover and simmer for 30-40 minutes or until tender. Remove meat and keep warm. Bring cooking liquid to a boil; boil, uncovered, until reduced to 2 cups., In a bowl, combine flour and butter until smooth; gradually add a small amount of cooking liquid. Return to skillet. Whisk in remaining liquid. add lemon juice, hot pepper sauce, celery salt, salt and pepper. Bring to a boil, stirring constantly; cook and stir for 2 minutes., Reduce heat. Combine the egg and milk; gradually whisk in sauce. Cook for 1 minute or until thickened and mixture reaches 160°. Pour over the rabbit.

STEWED RABBIT AND BISCUITS

Steps:

• For the biscuits: Combine the butter, sugar, baking powder and salt in an electric stand mixer. Use the paddle attachment and mix until the butter is pea size. Next, add the flour, tarragon and pepper. Then, add the buttermilk and eggs. Mix until incorporated.
• For the rabbit: Preheat the oven to 350 degrees F. Cut the rabbit into eighths (save the extra bones and trimmings to fortify stock). Dredge the pieces in flour and sprinkle with salt and pepper.
• In large saute pan or small rondeau, heat the olive oil. Sear the rabbit over medium-high heat. Remove when golden brown, 3 to 4 minutes and reserve. Discard the oil and turn the heat down to medium-low.
• Saute the shallots until blonde, 4 to 5 minutes. Add the carrots, rosemary, spring garlic, pinch of crushed red pepper and pinch of salt. Saute until soft, 3 to 5 minutes. Add the rabbit, allow to cook for 2 minutes. Next, add the hot stock, white wine and morels, and bring the liquid to a simmer. Simmer for about 4 minutes.
• Top with the biscuit mixture in small dollops. Then add peas. Bake until the biscuits are golden, the filling is bubbling and the rabbit is tender, 30 to 35 minutes.
• Top with the tarragon and serve.

BRAISED RABBIT WITH WILD MUSHROOMS

Steps:

• Preheat oven to 350°.
• In a large, heavy skillet, melt the butter over medium heat; add in the rabbit pieces (in batches, if necessary), brown on all sides, and transfer to a plate.
• Add in the onion, mushrooms, and garlic; cook/stir, until the onion is softened, about 5 minutes.
• Add in the wine and continue cooking until most of the liquid has evaporated, about 5 minutes.
• Add in the tomatoes, beef broth, tarragon, and chevril; season with salt and pepper; bring to a boil, and let boil until the sauce begins to thicken, about 5-7 minutes.
• Remove pan from heat.
• Arrange rabbit pieces in a large, greased baking dish, pour the sauce over the top; cover and bake until the rabbit is fork tender and the sauce nicely thickened, 30-35 minutes.

VEGAN VEGETABLE FRICASSEE WITH CAULIFLOWER MASH

Steps:

• Heat the olive in a large skillet on medium high.
• Add the onion, garlic and celery. Saute, reducing heat as needed for about 3-5 minutes or until the onion is translucent.
• Then add the carrots and mushrooms. Saute for 2-3 minutes. Then season with a pinch of salt and pepper. Continue to saute until the mushrooms have browned. About 5 more minutes.
• Sprinkle in the poultry seasoning, toss to coat everything.
• Then add the vegan butter and melt over the veggies. Now, sprinkle the flour over the veggies and toss to coat all the veggies in the flour.
• Next, pour the white wine into the skillet and stir into the veggies. Let simmer on medium low for 2-3 minutes.
• Then pour in the vegetable broth and coconut cream. Stir to combine everything and make sure there are no lumps of flour left. Season with a pinch of salt and pepper.
• Reduce to low and simmer for about 10-15 minutes. The sauce will thicken up, but should still be somewhere between gravy and stew. Stir every few minutes.
• While that is simmering, bring a large pot of salted water to a boil. Add the cauliflower florets.
• Boil the cauliflower for 8-10 minutes or until very tender. Drain and add the a blender.
• Then add the non-dairy milk, vegan butter, salt and pepper to the blender. Blend until totally smooth. it may take a minute. Taste and adjust seasonings. I like more salt, but that is a personal preference.
• Now, taste the vegetable fricassee and adjust seasonings. Serve a bowl of cauliflower mash topped with vegetable fricassee.

✅ RABBIT FRICASSEE WITH TAGLIATELLE

Steps:

• Rabbit is a gamey chicken flavor, here you will learn how to cook rabbit. Nowadays, you can buy rabbit meat near your home. Take out the liver, then underneath the liver beautiful rabbit kidneys. Remove legs. Poach rabbit's legs with delicate herbs for 45 minutes. Remove the loin. Put the cut from the joint aside.
• Take the frying pan, drizzle some olive oil.
• Put some shallots and bacon chunks, mushrooms and thyme into the pan. Deglaze the pan with white wine and reduce. Stock in, reduce. Add some cream. The secret agent is grain mustard. Add some chopped parsley. Set the pan aside.
• Put the loin and the poached legs into the pan. Cook tagliatelle...classy rich pasta. Put it on the plate. Take non-stick pan, fry liver and kidneys.
• Put them on a plate. Rabbit fricassee with tagliatelle done! Enjoy this amazing low calorie meat. Cook this recipe with a photo!

RABBIT FRICASSEE

Steps:

• Cut the rabbit into serving pieces and dust with flour. Heat butter in a skillet with a tight-fitting lid, add rabbit pieces, and sprinkle with salt and pepper. Fry until nicely browned on all sides. Now stir in onion and cook for a few minutes. Next, pour in the wine. Tie Lemon rind, parsley, celery, and bay leaf in a little cheesecloth and drop into the skillet. Cover and simmer gently until meat is tender - takes about 1 hour. Lift rabbit onto a hot serving platter. Discard seasoning bag. Work flour and butter together until well blended, then add to liquid, and cook, stirring constantly, until sauce bubbles. Pour over rabbit and sprinkle top with chopped parsley. Recipe Source: "American Heritage Cookbook"

RABBIT FRICASSEE

Steps:

• Heat half the ghee in a large saucepan, season the rabbit and brown in batches, turning once. Remove from the saucepan and set aside. Add the remaining butter to the saucepan and brown the mushrooms. Put the rabbit back into the saucepan with the mushrooms. Add the wine and boil for a couple of minutes before adding stock and bouquet garni. Cover the pan tightly and simmer gently over very low heat for 40 minutes. Meanwhile, heat the oil in a small saucepan. Remove the leaves from the bunch of sage and drop them, a few at a time, into the hot oil. The leaves will immediately start to bubble around the edges. Cook them for 30 seconds, or until bright green and crispy. Make sure you do not overheat the oil or cook the leaves too long or they will turn black and taste burnt. Drain the leaves on paper towels and sprinkle with salt. Lift the cooked rabbit and mushrooms out of the saucepan and keep warm. Discard the bouquet garni. Remove the pan from the heat, mix together the cream and egg yolks and stir quickly into the stock. Return to a very low heat and cook, stirring, for about 5 minutes to thicken slightly. Do not let the sauce boil or the eggs will scramble. Season with salt and pepper. To serve, pour the sauce over the rabbit and mushrooms and garnish with crispy sage leaves.