RABBIT & MUSHROOM HOTPOT
Despite having only a few ingredients, this take on a Lancashire hotpot is packed with flavour
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 2h15m
Number Of Ingredients 7
Steps:
- Turn the oven to 180C/fan 160C/gas 4. Heat the oil in a deep flameproof and ovenproof casserole dish. Add the rabbit pieces, then fry briefly until browned. Lift from the dish onto a plae, add mushrooms to the dish, then quickly stir-fry. Lift from the dish and take off the heat.
- Layer half the potatoes into the dish then, seasoning with salt and pepper as you layer, top with half the onions, mushrooms and rosemary, then top with the rabbit. Now follow with the rest of the onions, mushrooms, rosemary and a neat layer of potatoes. Pour over the stock and brush potatoes with oil.
- Put back on the heat and bring to the boil, then cover and put in the oven for 1 hour 15 mins. Take off the lid, then return to the oven at 220C/fan 200C/gas 7 for 30 mins more to brown the top. Serve with Savoy cabbage cooked with butter, a dash of water and a sprinkling of caraway seeds.
Nutrition Facts : Calories 544 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 1.04 milligram of sodium
RABBIT AND EXOTIC MUSHROOM POT PIE
Provided by Food Network
Number Of Ingredients 31
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.
RABBIT AND WILD-MUSHROOM RAGOUT
Provided by Molly O'Neill
Categories dinner, project, main course
Time 1h
Yield Four servings
Number Of Ingredients 13
Steps:
- In a large, heavy skillet, warm the butter. Add the rabbit and saute for 2 minutes. Remove rabbit from pan. Set aside. Add onion to pan. Over medium-high heat, saute until caramelized, stirring occasionally.
- Add the mushrooms and cook, stirring frequently, for about 5 minutes. Add the chicken broth, white wine, salt, pepper and nutmeg. Simmer slowly for 30 minutes. Stir in rabbit. Simmer for 5 minutes.
- If using brioche, cut in half crosswise. Toast brioche or bread (on both sides if using bread). Place each roll or bread slice on a plate. Smother with the ragout. Garnish top with thyme and parsley. Serve.
MUSHROOM HOT POT
At it's most basic, this is just a really delicious soup that will warm you right up.The only necessary serving suggestions are the fresh herbs, everything else is up to you in terms of what you have time for, how many people you're serving and how hungry everyone is. You don't actually have to have a fondue pot or anything. You can just place the pot on a trivet in the middle of the table. It won't have a chance to get cold! by Isa Chandra at Post Punk Kitchen.
Provided by Sharon123
Categories Vegetable
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 28
Steps:
- Preheat a 4 quart pot over medium heat. Mix the cornstarch into the broth and set aside (this is easiest if you just mix it into about a cup of broth, then pour the rest of the broth in). Saute onion and pepper in the oil with a big pinch of salt, until onions are soft, about 5 minutes.
- Add garlic, lemongrass, ginger and red pepper flakes and mix inches Cook until fragrant, about a minute, then stream in the broth/cornstarch mixture and add most of the other ingredients: star anise, cinnamon, shiitakes, soy sauce, tomatoes and fresh black pepper. Stir often for the first 10 minutes or so, until the cornstarch has thickened the broth a bit. Now cover pot and bring to a boil. Once boiling, lower heat to simmer and cook covered for a good half hour, until mushrooms are completely softened.
- Add coconut milk and lime, and taste for salt. Heat through and serve with fresh herbs and other accoutrement.
Nutrition Facts : Calories 65, Fat 2.5, SaturatedFat 0.4, Sodium 339, Carbohydrate 10, Fiber 1.7, Sugar 2.4, Protein 1.8
CURRIED MUSHROOM HOT POT
This steaming curried-mushroom soup with a touch of coconut and lemon warms you up on a cold winter day!
Provided by Anita Chen
Categories World Cuisine Recipes Asian Indian
Time 37m
Yield 4
Number Of Ingredients 12
Steps:
- Prepare a saucepan with cooking spray and place it over high heat. Place the onion in the saucepan; cook and stir for 2 minutes. Sprinkle the curry powder over the onion; stir to coat evenly. Add the chicken broth, lemon, ginger, sugar, and salt to the onions. Reduce heat to medium; cook and stir for 2 to 3 minutes. Stir in the mushrooms and cook another 3 minutes. Mix in the coconut milk and lemon juice; stir and remove from heat.
- Drop the lemon leaves into the soup; allow to sit for 5 minutes. Remove leaves before serving.
Nutrition Facts : Calories 263.5 calories, Carbohydrate 16.4 g, Cholesterol 5.6 mg, Fat 22.1 g, Fiber 5.7 g, Protein 6.1 g, SaturatedFat 18.3 g, Sodium 1331.1 mg, Sugar 5.7 g
BRAISED RABBIT WITH WILD MUSHROOMS
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
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.
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