Rabbit Legs With Peas Collards And Country Ham Recipes

RABBIT LEGS WITH PEAS, COLLARDS AND COUNTRY HAM

Steps:

• Place peas in a nonreactive bowl and allow to soak overnight in refrigerator.
• Preheat oven to 250 degrees.
• Season rabbit legs with salt. Place large braising pan or casserole over medium-high heat and add 2 tablespoons vegetable oil. When the oil is hot and shimmering, add the rabbit and brown it on all sides, approximately 10 minutes.
• Transfer rabbit to a warm platter. Deglaze pan with wine, reduce to syrup, then add carrots, white onions, celery and bay leaf to pan. Sauté until softened and lightly browned, about 10 minutes. Return rabbit to the pan on top of the vegetables, and add water almost to cover legs. Cover pan and braise in oven for 1½ to 2 hours. Meanwhile, prepare peas and collards.
• Fill a heavy-bottomed 3-quart stock pot with water and simmer over medium-high heat. Drain peas and add to pot. Return liquid to a simmer. Reduce heat to low, partly cover pot and simmer gently until peas are tender, stirring occasionally, about one hour. Place aside.
• In a wide sauté pan set over medium heat, sweat garlic and collards with a splash of water until greens are soft. Remove from pan and reserve.
• Remove braising pan from oven. Legs should be soft, almost falling off the bone. Transfer to a warm platter and keep covered. Strain braising liquid and reserve in a smaller pot.
• Put another pan over medium-high heat and add the remaining oil. When it shimmers, add sliced Spanish onions and cook until soft. Add 1 cup or more of braising liquid, then rabbit legs, and heat through.
• Wipe the collards pan clean and set over medium-high heat. Add peas, collards and diced ham. Add a splash of braising liquid and cook until it evaporates. Transfer collards and peas to a warmed serving pan.
• Remove legs from pan and place on top of collards. Add mustard and lemon juice to remaining sauce. Taste and add more salt if necessary. Whisk butter into pan. Pour pan sauce over rabbit legs and garnish with chopped parsley.

RABBIT EGS WITH PEAS, COLLARDS AND COUTRY HAM

Steps:

• 1. Place peas in a nonreactive bowl and allow to soak overnight in refrigerator. 2. Preheat oven to 250 degrees. 3. Season rabbit legs with salt. Place large braising pan or casserole over medium-high heat and add 2 tablespoons vegetable oil. When the oil is hot and shimmering, add the rabbit and brown it on all sides, approx. 10 min. 4. Transfer rabbit to a warm platter. Deglaze pan with wine, reduce to syrup, then add carrots, white onions, celery and bay leaf to pan. Saute' until softened and lightly browned, about 10 min. Return rabbit to the pan on top of the vegetables, and add water almost to cover legs. Cover pan and braise in oven for 1 1/2 to 2 hours. Meanwhile, prepare peas and collards. 5. Fill a heavy-bottomed 3-quart stock pot with water and simmer over medium-high heat. Drain peas and add to pot. Return liquid to a simmer. Reduce heat to low, partly cover pot and simmer gently until peas are tender, stirring occasionally, about one hour. Place aside. 6. In a wide saute' pan set over medium heat, sweat garlic and collards with a splash of water until greens are soft. Remove from pan and reserve. 7. Remove braising pan from oven. Legs should be soft, almost falling off the bone. Transfer to a warm platter and keep covered. Strain braising liquid and reserve in a smaller pot. 8. Put another pan over medium-high heat and add the remaining oil. When it shimmers, add sliced Spanish onions and cook until soft. Add 1 cup or more of braising liquid, then rabbit legs and heat through. 9. Wipe the collards pan clean and set over medium-high heat. Add peas, collards and diced ham. Add a splash of braising liquid and cook until it evaporates. Transfer collards and peas to a warmed serving pan. 10. Remove legs from pan and place on top of collards. Add mustard and lemon juice to remaining sauce. Taste and add more slat if necessary. Whisk butter into pan. Pour pan sauce over rabbit legs and garnish with chopped parsley.

BRAISED RABBIT

Steps:

• Heat the oil in a large, heavy based frying pan with a lid. Add the rabbit pieces and cook over a high heat, turning until browned all over. Remove to a plate.
• Add the chorizo, onion, garlic, carrot and clery and cooke over a medium heat until vegetables are well cooked (about 10 minutes).
• Add the tomatoes, wine, water and thyme to the pan and bring to a boil. Return the legs to the pan and put the lid on. Cook for about 1 1/2 hours at a low simmer or until the rabbit is tender.
• Add the potatoes to the pan and cook a further 30 minutes (or until almost cooked through).
• Stir through the peas and cook a further 5 minutes or so.
• I leave the lid off in the final 10 minutes or so to make sure the sauce is a nice consistency.
• Ladle into a couple of shallow bowls and sprinkle the parsley over before serving.