1 small rabbit -- (1 to 2 lb.)
1/2 tsp basil -- chopped
1/2 tsp chervil -- chopped
1/2 tsp lemon thyme -- chopped
1 salt and pepper -- to taste
2 tbsp butter -- clarified
1 red onion -- pared, halved
1 carrot -- (batonette)
1 celery rib -- (batonette)
2 red potatoes -- cut in
1 quarters
1 qt brown chicken stock
4 oz lima beans -- shelled
1 tbsp tomato concassee -- * see
1 note
Directions
* tomato concassee--skinned, seeded, finely chopped tomato pulp
basil, chervil, lemon thyme, chopped, to taste
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.
Serves: 2
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.
NOTES:
Season: Fall, WinterFood Cost: Low History: Braised Rabbit Brunswick
Stew was a restaurant platter for two prepared by Team USA Southeast
for the IKA cold food competition at Frankfurt.
Recipe By : "Jessica A. Walton"
Servings: 2 servings
Braised Rabbit Brunswick Stew Recipe brought to you by Recipe Ideas
Categories: Meat; Soup; Stew; Wild Game
The History of Recipes
We are able to follow the history of meal recipes way back into antiquity, in fact as far as ancient Egypt, and possibly even further. Interesting though that is, in the main part, these early recipes were just basic hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe found, according to historians is a series of clay tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Later on, in The time of the roman empire around 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes prepared by wealthy Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. Additionally, he tells us how the ancient Romans used a wide range of aromatic flavours, including a few that are still present in modern kitchens such as bay, fennel and asafoetida. Continuing our culinary historical journey, we find some recipe books dating from the 1300s - a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, they are not about the indian food that appears on menues today, but rather accounts of the types of meals on the menues of the upper classes of the time. Later on, in the 15th century, people returning from the crusades brought back many foods, spices and herbs from middle-east cuisine, including spices such as coriander, parsley, and basil. These new foods and tastes was responsible for an increase in recipe publications, some of which still exist in private libraries. Over the succeeding few centuries, the powerful and rich competed to offer the most exotic banquets, and because of this chefs and their recipes were highly sought after. However, it was during the nineteenth century that haute cuisine and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and recording recipes for their fellow cooks to enjoy. When we get to the 20th century, cookbooks are in great demand, due to higher levels of literacy, more spare time and being a little richer. |
We hope you enjoy this Braised Rabbit Brunswick Stew recipe.
