Racoon Fricassee Recipes

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SPRING VEGETABLE FRICASSéE WITH SAFFRON CREAM



Spring Vegetable Fricassée with Saffron Cream image

Provided by Tina Miller

Categories     Milk/Cream     Mushroom     Onion     Side     Roast     Sauté     Vegetarian     High Fiber     Saffron     Asparagus     Leek     Spinach     Pea     Carrot     Spring     Shallot     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 14

2 cups baby carrots (about 3 bunches) tops removed, scrubbed
1 cup fresh peas or frozen, thawed
1 tablespoon olive oil
1 small onion, thinly sliced
2 shallots, thinly sliced
1 leek, white part only, halved, thinly sliced
1/2 teaspoon (scant) saffron threads
3/4 cup fresh morel mushrooms
1 teaspoon chopped fresh thyme
1/2 cup dry white wine
2/3 cup vegetable broth
1 1/3 cups whipping cream
1/2 pound asparagus, trimmed, cut into thirds
4 cups baby spinach leaves (about 3 ounces)

Steps:

  • Preheat oven to 350°F. Lightly butter 1-quart baking dish. Cook carrots in large pot of boiling salted water 2 minutes. Using slotted spoon, transfer carrots to bowl of ice water to cool. Using slotted spoon, transfer carrots to medium bowl. If using fresh peas, cook in same pan of boiling water 2 minutes; drain and transfer to bowl of ice water to cool. Using slotted spoon, transfer peas to small bowl.
  • Heat oil in medium saucepan over medium heat. Add onion; sauté 1 minute. Add shallots; sauté 1 minute. Add leek and sauté until vegetables are soft, about 4 minutes longer (do not brown). Stir in saffron. Add carrots, mushrooms, and thyme. Season with salt and pepper. Add wine and simmer until almost dry, about 3 minutes. Add broth and simmer 4 minutes. Add cream and bring to simmer. Stir in peas, asparagus, and spinach. Transfer to prepared baking dish and bake until edges are bubbling and top begins to brown, about 30 minutes.

RACOON FRICASSEE



Racoon Fricassee image

Make and share this Racoon Fricassee recipe from Food.com.

Provided by Cookin In Texas

Categories     Wild Game

Time 3h

Yield 8-10 serving(s)

Number Of Ingredients 7

1 raccoon
2 tablespoons salt
1/2 teaspoon pepper
1 cup flour
1/4 cup fat
2 cups broth
1 tablespoon hot sauce

Steps:

  • Clean raccoon and remove all fat.
  • Cut into 8 to 10 pieces, rub with salt and pepper and roll in flour.
  • Cook in hot fat until brown,.
  • Add the broth and hot sauce, cover and.
  • simmer for 2 hours or until tender.

Nutrition Facts : Calories 120, Fat 6.8, SaturatedFat 3.3, Cholesterol 7.2, Sodium 2130.7, Carbohydrate 12.5, Fiber 0.5, Sugar 0.4, Protein 2

STOVE-TOP VEGETABLE FRICASSEE WITH TARRAGON CREAM



Stove-Top Vegetable Fricassee with Tarragon Cream image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

2 teaspoons olive oil
1 cup sliced onion
2 each green and red bell peppers, seeded and sliced
2 bunches asparagus, ends trimmed, cut into 3-inch pieces
1 cup baby carrots
2 tablespoons fresh tarragon, chopped
1/2 cup vermouth or dry white wine
2 cups baby spinach leaves or dandelion greens
1 1/2 cups fat free milk
1/2 cup light sour cream
2 tablespoons grated Parmesan
Salt and ground black pepper
2 cups cooked rice

Steps:

  • Preheat broiler.
  • Heat oil in large high-sided, oven-proof skillet over medium heat Add sliced onion, bell peppers, asparagus, and carrots and cook 3 to 5 minutes, until crisp-tender. Stir in tarragon and vermouth cook 2 to 3 minutes. Add spinach (or dandelion greens) and milk and sour cream and simmer 2 minutes. Add more milk, if needed, to make sure the vegetables are submerged. Season, to taste, with salt and black pepper. Sprinkle Parmesan cheese over the top. Place pan under broiler and broil until golden brown. Serve mixture over rice.
  • Chef's Note: You can clean and cut all vegetables and reserve in refrigerator, to be used when cooking fricassee.

SALMON FRICASSEE



Salmon Fricassee image

In this pescatarian take on the classic chicken entrée, salmon fillets are seared in a hot skillet to get their skin crispy, then braised in a bath of white wine, clam juice, fennel, and tarragon. A last minute mixture of cream and egg yolks enriches the cooking liquid, transforming it into a cling-to-your-fork sauce destined for draping over the fish.

Provided by Greg Lofts

Categories     Salmon Recipes

Time 1h20m

Number Of Ingredients 17

4 skin-on salmon fillets (each about 6 ounces), preferably Wild Alaskan
Kosher salt and freshly ground white pepper
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
2 shallots, finely chopped (1 cup)
1 celery stalk, cut into a 1/4-inch dice (1/2 cup)
1 small fennel bulb, cored and cut into a 1/4-inch dice (1 cup), plus tender fronds for serving
6 ounces cremini mushrooms, halved or quartered if large (1 1/2 cups)
4 teaspoons unbleached all-purpose flour
1/2 cup dry white wine, such as Sauvignon Blanc
2 bottles (each 8 ounces) clam juice, or 2 cups fish stock, such as Bar Harbor
2 tarragon sprigs, plus picked leaves, sliced if large, for serving
1 small dried bay leaf, or half a large leaf
2 large egg yolks, room temperature
1/4 cup heavy cream, room temperature
2 tablespoons fresh lemon juice
Cooked white rice or crusty bread, for serving

Steps:

  • Season salmon with salt and pepper. Heat a large straight-sided skillet or wide, shallow pot over medium-high; add 1 tablespoon butter and oil. When foam subsides, add salmon, skin-sides down. Cook, undisturbed, until skin is crisp and fish turns opaque halfway up sides, about 5 minutes (if butter begins to brown, lower heat). Transfer salmon to a plate, skin-sides up.
  • Reduce heat to medium-low; add shallots, celery, fennel, and mushrooms, scraping up any browned bits from bottom of skillet; season with salt and pepper. Sauté, stirring occasionally, until vegetables soften but don't develop color and mushrooms become glossy, 7 to 9 minutes. Stir in flour; cook 1 minute. Add wine and bring to a boil, stirring constantly, until liquid just thickens, about 30 seconds. Add clam juice, tarragon sprigs, and bay leaf. Bring to a simmer, then partially cover, reduce heat to medium-low, and simmer 10 minutes.
  • Return salmon to skillet, skin-sides up, along with any accumulated juices. Partially cover and continue simmering until just cooked through, 4 to 5 minutes. Transfer salmon to a plate; remove and discard herbs.
  • In a small bowl, whisk together egg yolks and cream. Slowly pour in 1/2 cup cooking liquid, whisking constantly. Stir cream mixture into skillet. Add remaining 1 tablespoon butter and lemon juice, stirring until butter melts. Return salmon, skin-sides up, and any accumulated juices to skillet; simmer, uncovered, 30 seconds. Top with tarragon leaves and fennel fronds and serve with rice or bread.

SEAFOOD FRICASSEE



Seafood Fricassee image

Provided by Bryan Miller

Categories     dinner, easy, quick, weekday, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

3 shallots (1 1/2 ounces), peeled and thinly sliced
3/4 cup dry white wine
2 tablespoons minced celery
4 medium-size shrimp, peeled and deveined
8 medium-size scallops (or larger ones sliced in half lengthwise)
3/4 cup squid, cleaned
2 tablespoons cored and minced sweet red pepper
2 ripe medium-size tomatoes, cored, seeded and chopped
4 1/2 tablespoons butter
1 kaffir lime leaf, available in Asian groceries (or 1 teaspoon lime zest)
1 Thai hot chili pepper (or any hot chili pepper), halved and seeded
2 tablespoons chopped parsley
Salt and pepper to taste

Steps:

  • In a saucepan over medium heat, cook the shallots with the white wine for 2 minutes.
  • Add the celery and cook for 1 minute, then the shrimp, and cook for another minute. Add the scallops and cook for 1 minute, stirring gently.
  • Turn up heat to high, and add the squid, red pepper and tomato. Cook, stirring, for 30 seconds.
  • Add the butter, kaffir lime leaf, chili and parsley, and salt and pepper to taste. Remove from the heat and set aside for 1 minute to allow flavors to meld.
  • Distribute the fricassee into 4 warm serving bowls. Serve with toasted sourdough bread.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 546 milligrams, Sugar 4 grams, TransFat 1 gram

RABBIT FRICASSEE CUBAN-STYLE



Rabbit Fricassee Cuban-Style image

This is a family favorite from Cuba. You can substitute any meat you like, but the traditional way is rabbit. Serve with rice and a salad. Enjoy!

Provided by YAELIE24

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h15m

Yield 6

Number Of Ingredients 19

1 (3 pound) rabbit, cleaned and cut into pieces
2 ½ cups water
1 large onion, chopped
3 cloves garlic, chopped
1 green bell pepper, chopped
¼ teaspoon saffron powder
1 teaspoon ground cumin
1 teaspoon salt, or to taste
1 teaspoon black pepper
2 tablespoons fresh lemon juice
1 bay leaf
1 (8 ounce) can tomato sauce
1 pound potatoes, peeled and quartered
¼ cup dry white wine
¼ cup capers, drained
1 cup raisins
¼ cup chopped green olives
¼ cup olive oil
1 (10 ounce) can baby peas, drained

Steps:

  • Place the rabbit pieces in a deep skillet or Dutch oven over medium heat along with the onion, garlic, and green pepper. Season with saffron, cumin, salt, pepper, lemon juice and the bay leaf. Pour the water over all. Bring to a boil, then simmer for 20 minutes.
  • Add the potatoes, and cook for about 20 more minutes, until tender. Add the raisins, capers, white wine, tomato sauce, olives and olive oil. Simmer for about 5 more minutes. Finally, stir in the peas and remove from the heat.

Nutrition Facts : Calories 578.1 calories, Carbohydrate 46 g, Cholesterol 122.1 mg, Fat 22.3 g, Fiber 5.1 g, Protein 47.9 g, SaturatedFat 5 g, Sodium 1045.3 mg, Sugar 21.7 g

TRADITIONAL LAMB FRICASSéE WITH AVGOLEMONO SAUCE



Traditional Lamb Fricassée with Avgolemono Sauce image

A lovely Spring dish with succulent lamb, tender greens and a creamy avgolemono sauce!

Provided by Marilena Leavitt

Categories     Main Course

Time 1h40m

Yield 6

Number Of Ingredients 15

3 lbs. of boneless leg of lamb
½ cup extra virgin olive oil
1 medium leek, sliced
10 scallions, chopped
3 stalks of celery, with their leaves, chopped
3 cups chicken stock
2 tsp. salt
1 tsp. pepper
2 heads of lettuce, (Little Gem or Romaine), coarsely chopped
a bunch of fresh dill, chopped
For the Avgolemono Sauce:
3 medium eggs, separated
--- juice of 2 medium lemons
1 Tbsp. cold water
½ tsp. corn flour

Steps:

  • Trim most of the visible fat from the lamb then cut the meat into 1½" - 2" chunks. Pat down the lamb to remove any excess moisture then brown it on all sides over medium-high heat in the olive oil in a large Dutch oven.
  • Add the leeks, onions, and celery to the pot and sauté until the vegetables soften. Add the chicken stock to cover the mixture and season it generously with salt and pepper. Cover and cook on medium heat for about 40 minutes.
  • Mince the dill, reserving some for garnish. Chop the lettuce and add it to the pot, along with the dill. Reduce the heat, cover, and simmer for 30 minutes, or, until the lamb is fork-tender and a small amount of liquid (about a cup or so) remains in the pot. Turn off the heat.
  • Prepare the egg-lemon (avgolemono) sauce. In a small bowl whisk the egg whites with the teaspoon of cold water and a little corn flour until very frothy. Whisk in the egg yolks and lemon juice (start with only one lemon if you do not like the acidity of the lemon too much). Temper the avgolemono sauce by slowly adding one ladleful of the hot liquid from the pot to the small bowl with the eggs, while whisking the whole time. Continue with a second ladleful of the hot liquid and whisk again. Now add the avgolemono to the pot and stir gently to incorporate. Shake the pot a few times to make sure everything is thoroughly mixed together.
  • If you need to reheat the lamb fricassée before serving, do so very gently, making sure the stew does not come to a boil. Place on a serving platter, topped with the reserved minced dill, a drizzle of olive oil and a few wedges of lemon. Good, crusty bread is a must and a Greek salad on the side is always a good idea.

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