Rabbit Baked In Clay With Wild Mushrooms And Sour Cream Pecheny Recipes

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RABBIT BAKED IN CLAY WITH WILD MUSHROOMS AND SOUR CREAM (PECHENY



Rabbit Baked in Clay With Wild Mushrooms and Sour Cream (Pecheny image

Most of us into Mexican cooking just happen to have clay pots in our inventory of cookware. The following is a recipe from Byelorussia which can also be made with either chicken or goose. They serve this with their world famous Potato Pancakes.

Provided by Witch Doctor

Categories     One Dish Meal

Time 4m

Yield 6 serving(s)

Number Of Ingredients 16

6 dried wild mushrooms, well rinsed (your choice)
4 slices bacon, diced
2 (3 -3 1/2 lb) rabbits, each cut into 6 serving pieces
6 tablespoons unsalted butter
2 medium size onions, coarsely chopped
1 parsnip, peeled and cut into julienne
2 cups chicken stock (or canned broth)
8 sprigs parsley
2 bay leaves
6 black peppercorns
salt & freshly ground black pepper, to taste
1 lb fresh wild mushroom (boletes, chanterelles, morels, or portabello)
1/4 cup heavy cream (or whipping cream)
3 tablespoons sour cream
1/4 cup dry vermouth
chopped fresh parsley (to garnish)

Steps:

  • Soak the dried mushrooms in ½ cup water for 1 hour. Drain, pat dry with paper towels, chop fine, and set aside. Reserve the soaking liquid for another use.
  • In a large skillet, fry the bacon over medium heat for about 5 minutes. When it has rendered its fat, remove the bacon with a slotted spoon and set aside to drain on paper towels.
  • Add the rabbit, a few pieces at a time, to the bacon drippings and brown on all sides over medium heat. Transfer the browned pieces as they are done to a large unglazed earthenware casserole with a lid.
  • Wipe out the skillet and melt 4 Tablespoons of the butter in it over medium heat. Add the onions, parsnip, and dried mushrooms, and sauté, stirring occasionally, until the vegetables are softened and lightly colored, about 10 minutes.
  • Meanwhile, preheat the oven to 350 degrees F.
  • Combine the ingredients for the bouquet garni in a cheesecloth bag and add the bouquet garni and the stock to the skillet. Bring to a boil, and boil for 1 to 2 minutes.
  • Add the sautéed vegetables and stock, the reserved bacon, and salt and pepper to the casserole with the rabbit. Bake uncovered, for 45 minutes.
  • Wipe the fresh mushrooms clean with a damp paper towel. Separate the stems from the caps, if the mushrooms are large, and slice both not too thin.
  • Wipe out the skillet again and melt the remaining 2 Tablespoons butter in it over medium heat. Add the mushrooms and sauté until they throw off and reabsorb their liquid, about 12 minutes.
  • Check the rabbit and, if it's tender, remove the pieces to a heated platter with a slotted spoon. Do not turn off the oven.
  • Remove the bouquet garni from the sauce and discard. Press the sauce through a sieve or pass through a food mill. Transfer to a saucepan and heat over medium low heat for 2 minutes. Combine the heavy cream and the sour cream in a small bowl. Whisk a little of the sauce into the cream mixture, then whisk the cream mixture into the sauce in the pan. Whisk in the vermouth and cook for 5 minutes more, without allowing it to boil.
  • Return the rabbit to the casserole and stir in the sautéed mushrooms and the sauce. Bake, uncovered, for 7 minutes more.
  • Serve the rabbit directly from the casserole, sprinkled with a little parsley.

Nutrition Facts : Calories 1135.5, Fat 56.6, SaturatedFat 22.3, Cholesterol 425.5, Sodium 388.9, Carbohydrate 9.6, Fiber 1.4, Sugar 4.6, Protein 137.8

RABBIT AND EXOTIC MUSHROOM POT PIE



Rabbit and Exotic Mushroom Pot Pie image

Provided by Food Network

Number Of Ingredients 31

1 fresh rabbit rubbed with the following mixture:
1 tablespoon thyme leaves, chopped
1 tablespoon sage leaves, chopped
1 teaspoon garlic, chopped
1 tablespoon ground porcini mushrooms, dried
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup brandy
1 tablespoon olive oil
1/2 cup porcini mushrooms, dried
1 large onion
1 tablespoon fresh thyme, chopped
1 tablespoon fresh sage, chopped
1 tablespoon garlic
1 cup chicken stock
1 cup Madeira
1 cup dry sherry
3 cups heavy cream
8 tablespoons butter
8 tablespoons flour
1 cup portobello mushrooms, diced 1/2-inch and sauteed
1 cup fresh morel mushrooms, cut in quarters and sauteed, other wild mushrooms may be substituted such as chanterelles, miyataki, shiitake, or oyster
1/2 cup blanched parsnips, cut 1/2-inch dice
1/2 cup blanched carrots, cut 1/2-inch dice
2 tablespoons sauteed shallots
2 cups diced rabbit meat
12 small miniature pumpkins
1/2 sheet puff pastry
1/2 cup beaten egg
24 Sauteed wild mushrooms, for garnish
Watercress sprigs, for garnish

Steps:

  • For the Rabbit preparation: Let rabbit marinate several hours. In a covered casserole dish, braise rabbit with 1 quart chicken stock in a preheated 400 degree oven for 1 hour or until meat is tender and falling off the bone. Strain the liquid into a saucepan. Pick the meat from the rabbit and dice it into 1/2-inch squares. Set aside.
  • For the Rabbit Sauce: Combine the above ingredients, except for roux and reduce by half. Thicken with roux. Adjust thickness with reserved strained rabbit braising liquid, if needed. Continue to reduce until mixture is thick and coats a spoon. Season with salt and freshly ground black pepper. Strain and set aside.
  • To make roux: Heat butter in a small saucepan and add flour, stirring constantly for a few minutes until thick and creamy, but not brown.
  • For the Filling: Combine ingredients in a saucepan over medium heat. Add 2 cups rabbit sauce. Mix well. Keep warm until ready to assemble.
  • For the Pumpkin Shells: Cut off top of pumpkin so that the seeds are exposed. Scoop out all of the seeds and soft flesh until you have what resembles a small bowl (be careful not to put a hole in the bottom of each pumpkin). In a preheated 350 degree F oven, place pumpkins cut side down on a sheet pan. Bake the pumpkin for 15 minutes or until it is cooked, but not collapsed. Turn them over cut side up to cool. Set aside until ready to use.
  • For the Pastry: On a floured surface, cut 4 (2 1/2-inch) rounds from pastry. Set aside.
  • To assemble: Place pumpkins on a baking sheet. Fill insides with rabbit-mushroom mixture. Top with pastry lid. Brush with egg. Arrange 1 mushroom on top of each lid.
  • Bake in a preheated 400 degree oven for 10 to 12 minutes or until perfectly golden brown.
  • Serve at once, garnished with wild mushrooms and watercress sprigs around potpie.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

BRAISED RABBIT WITH WILD MUSHROOMS



Braised Rabbit With Wild Mushrooms image

Make and share this Braised Rabbit With Wild Mushrooms recipe from Food.com.

Provided by ratherbeswimmin

Categories     Rabbit

Time 2h5m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 tablespoons butter
1 (3 1/2 lb) rabbit, dressed and cut into serving pieces
1 large onion, chopped
1/2 lb fresh wild mushroom, rinsed and sliced
1 garlic clove, minced
1 cup dry white wine
3 large ripe tomatoes, peeled, seeded, and chopped
1 1/2 cups beef broth
2 teaspoons chopped fresh tarragon leaves
1 teaspoon chopped fresh chervil, leaves
salt
fresh ground black pepper

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.

SLOW ROASTED RABBIT



Slow Roasted Rabbit image

Great for dinner, served with rice and homemade bread.

Provided by Jane T.

Categories     Meat and Poultry Recipes     Game Meats     Rabbit

Time 1h50m

Yield 4

Number Of Ingredients 11

1 (3 pound) rabbit, cleaned and cut into pieces
1 ¾ teaspoons salt
1 tablespoon ground black pepper
¼ cup vegetable oil
4 teaspoons white sugar
1 onion, chopped
¾ cup ketchup
1 clove garlic, chopped
1 tablespoon paprika
1 ½ tablespoons Worcestershire sauce
1 cup water

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Season the rabbit with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the rabbit pieces and brown on all sides. Place in a 9x13 inch baking dish. In a medium bowl, combine the sugar, onion, ketchup, garlic, paprika, Worcestershire sauce and water; pour over the rabbit.
  • Bake uncovered for 90 minutes in the preheated oven, basting frequently. Meat should be very tender when done.

Nutrition Facts : Calories 625.9 calories, Carbohydrate 21.5 g, Cholesterol 174.7 mg, Fat 31.2 g, Fiber 1.7 g, Protein 63.5 g, SaturatedFat 7.3 g, Sodium 1683.8 mg, Sugar 16.4 g

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