Rabbit Loin On A Bean Stew Recipes

RABBIT STEW

Steps:

• In a large bowl, combine the flour and salt and pepper, to taste. Add the rabbit, coating it well with the seasoned flour. Heat a large saucepan over medium-high heat and add 4 tablespoons of butter. Remove the rabbit from flour, tapping off the excess and add to preheated pan. Saute the rabbit until browned. After browning, pour in 2 cups of port and deglaze the pan. Remove rabbit to a plate and set aside. Add the stock, remaining butter, thyme, garlic, bay leaves, onion, carrots, celery, sweet potatoes, and rosemary. Reduce the heat to medium, cover and simmer for 30 to 40 minutes, stirring occasionally. Deglaze with remaining 1 cup of port, and then add tomatoes. Return the cooked rabbit to the pan along with a generous pinch of nutmeg. Simmer until the desired stew thickness is reached, about 10 to 15 minutes. Season with salt and pepper, to taste. Transfer to a serving bowl and serve.

BRAISED RABBIT BRUNSWICK STEW

Steps:

• Remove hind legs from rabbit; remove thigh bones.
• Combine herbs; sprinkle in thigh cavity.
• Season with salt and pepper; reserve.
• Trim off belly and front legs; cold smoke using desired wood for about 1 hour.
• Season rabbit loin; dice smoked pieces.
• Place butter in large pan; heat until hot.
• Add loin and smoked pieces; sear on all sides.
• Remove from pan; reserve.
• Place onion, carrot and celery in pan; cook until onion is caramelized.
• Return rabbit loin, smoked pieces and thigh to pan; add potatoes, stock and lima beans.
• Heat to boiling; cover.
• Place in 210 degree F oven; braise for 30 to 40 minutes.
• Remove rabbit loin, thighs, celery, carrot, onion and potatoes; reserve hot.
• Strain stock; place lima beans and smoked pieces in saute pan.
• Add tomato concassee and pinch of herbs; saute lightly.
• Add herbs to stock; heat until hot.
• Adjust seasoning.
• TO SERVE: Debone loin; reserve meat warm.
• Arrange celery and carrot batons on warm platter; lay thighs over.
• Arrange potatoes in two rows; place lima bean mixture in space between rows.
• Lay loins on beans.
• Pour stock over all.
• Serve with cornbread.