Rabbit With Morels Spring Peas And Sage Grits Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RABBIT WITH MORELS, SPRING PEAS AND SAGE GRITS



Rabbit With Morels, Spring Peas and Sage Grits image

There's nothing fancy about this rabbit with mushrooms and peas, but it is surprisingly hearty and straightforward.

Provided by William Grimes

Categories     for two, main course

Time 1h

Yield 2 servings

Number Of Ingredients 13

1 cup all-purpose flour
Salt and freshly ground black pepper
1 whole rabbit, cut into serving pieces
1/2 cup olive oil
8 pearl onions, peeled
4 baby turnips
4 baby carrots
6 to 8 morels, trimmed and washed
1/2 cup fresh spring peas
1 1/2 cups milk, plus more as needed
6 ounces Anson Mills or other organic grits
1 1/2 cups mascarpone
2 tablespoons fresh sage leaves, lightly toasted and coarsely chopped

Steps:

  • In a large mixing bowl, combine flour with salt and pepper to taste. Dredge rabbit pieces in flour, and set aside.
  • Place a large skillet over medium-high heat, and add oil. When oil is hot, add rabbit pieces, taking care not to crowd pan. Sauté until rabbit is well browned and meat is opaque, transferring pieces to a platter as they are cooked. Set aside, and keep warm.
  • Return pan to medium-high heat, and add onions and turnips. Sauté until lightly browned, 4 to 5 minutes. Add carrots and morels, and sauté until vegetables are just tender. Add peas, and cook until tender. Transfer to rabbit platter, and keep warm.
  • Place a saucepan over high heat, add milk, and bring to a simmer. Add grits, reduce heat to medium. Stir every 5 minutes until grits are creamy but slightly stiff, holding their shape when spooned, 25 to 30 minutes. Add milk if they become too stiff. Stir in mascarpone, and season with salt and pepper to taste.
  • To serve, place equal portions of rabbit and vegetables on each of two large plates. Add a portion of grits to each plate, and garnish with chopped sage.

ROASTED YOUNG RABBIT WITH GNOCCHI AND FRICASSE OF SPRING VEGETABLES, SPINACH PUREE, AND MOREL FOAM



Roasted Young Rabbit with Gnocchi and Fricasse of Spring Vegetables, Spinach Puree, and Morel Foam image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 46

Salt and pepper
6 rabbit loins
1 tablespoon pure olive oil
1 tablespoon unsalted butter
12 black truffles, sliced for garnishing
1/4 cup pea sprouts, for garnishing
1 tablespoon olive oil
1 teaspoon butter
42 prepared gnocchi
1 cup fresh morel mushrooms, sauteed in 1 teaspoon of olive oil and butter with 1 teaspoon chopped shallots and 1/2 teaspoon chopped garlic
1 cup fresh morel mushrooms, sauteed in 1 teaspoon of olive oil and butter with 1 teaspoon chopped shallots and 1/2 teaspoon chopped garlic
1 spring onion, sliced and caramelized in 1 teaspoon of olive oil and 1 teaspoon butter
1 spring onion, sliced and caramelized in 1 teaspoon of olive oil and 1 teaspoon butter
1/4 cup fresh sweet peas, shelled and cooked in salted water, then shocked in ice bath
1/4 cup fresh sweet peas, shelled and cooked in salted water, then shocked in ice bath
1/2 cup fava beans
1/2 cup fiddlehead ferns
1/2 cup wild leeks, washed and cut into 1 1/2 inch strips
1/2 cup wild leeks, washed and cut into 1 1/2 inch strips
1 teaspoon minced garlic
1 tablespoon minced shallots
1 cup chicken stock
1 tablespoon parsley
1/2 cup heavy cream
1/2 cup grated Parmesan
1 teaspoon truffle oil
Salt
Freshly ground black pepper
2 cups Morel Foam, recipe follows
1 cup Spinach Puree, recipe follows
1 teaspoon minced garlic
1 tablespoon minced shallots
2 cups fresh morel mushrooms, washed and dried
1/2 cup leeks (white part only)
1/2 cup minced onion
1 tablespoon butter
3 cups chicken stock
1 cup heavy cream
Salt and pepper
1 tablespoon butter
1/2 cup chopped onions
1/2 cup leeks, washed and chopped (white part only)
1 1/2 cups chicken stock
1 cup spinach, cooked in salted water then shocked in ice bath
Salt and pepper
Cayenne pepper

Steps:

  • Salt and pepper the rabbit loin. In a large saute pan, heat oil and butter over high heat. Sear the loin on all sides and then cook to medium doneness for about 2 more minutes. Set aside and keep warm.
  • Over medium heat using a large saute pan, add olive oil and butter. Caramelize the gnocchi on both sides for about 1 minute. Add sauteed morel mushrooms, onions, fava beans,
  • fresh peas, fiddlehead ferns, and wild leeks. Add garlic and shallots and continue to cook for another minute. Add chicken stock a little at a time and reduce 1 more minute. Add parsley, heavy cream, Parmesan, truffle oil and salt and pepper, to taste. Heat up the Morel Foam and Spinach Puree.
  • Over medium heat in a medium saucepan saute garlic, shallots, morels, leeks and onions in butter until very soft about 3 minutes. Add chicken stock. Bring to a boil under high heat. When it comes to a boil add heavy cream. Remove from heat and puree in a blender. Salt and pepper, to taste. Keep warm.
  • Over medium heat in a medium saucepan add butter and saute onions and leeks for about 2 minutes. Add chicken stock, bring to a boil and then place into a blender with spinach. Puree until smooth and transfer to a bowl. Season with salt, pepper and cayenne. Place the bowl on an ice bath to stop cooking process. This keeps the color bright green. Keep in the refrigerator until needed.

BRAISED RABBIT WITH POLENTA



Braised Rabbit With Polenta image

Provided by William Grimes

Categories     dinner, weekday, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

1/4 cup olive oil
1 large onion, sliced
2 slices bacon, diced
3 bay leaves
4 fresh sage leaves, chopped
1 teaspoon fresh rosemary, chopped
4 whole cloves
1 rabbit, 3 1/3 to 4 pounds, cut into 6 to 8 pieces
Salt
Freshly ground black pepper
1 1/2 tablespoons tomato paste
1 cup dry white wine
2 cups chicken stock or canned chicken broth
Polenta (recipe follows)

Steps:

  • In large casserole over medium-high heat, heat olive oil and add onion, bacon, bay leaves, sage, rosemary and cloves. Saute, stirring constantly, until onion is wilted, about 4 minutes.
  • Season rabbit pieces with salt and pepper to taste. Add rabbit to casserole, and saute until lightly browned, about 3 minutes a side. Add tomato paste and wine. Stir, scraping bottom of pan. Add stock. Simmer partly covered until rabbit is cooked, about 40 minutes.
  • Remove rabbit pieces to a platter, and keep them warm. Strain sauce, and return it to a clean pan. Bring it to a boil, and reduce for 5 minutes. Adjust seasonings. Pour sauce over rabbit, and serve with polenta.

Nutrition Facts : @context http, Calories 577, UnsaturatedFat 18 grams, Carbohydrate 9 grams, Fat 29 grams, Fiber 1 gram, Protein 60 grams, SaturatedFat 7 grams, Sodium 1035 milligrams, Sugar 3 grams, TransFat 0 grams

RABBIT STIFADO



Rabbit Stifado image

Provided by William Grimes

Categories     dinner, weekday, main course

Time 2h15m

Yield 6 servings

Number Of Ingredients 16

1 3 1/2-pound whole rabbit, separated into 4 leg-thigh joints and 2 loin pieces
Salt
Freshly ground black pepper
3 tablespoons olive oil
2 medium red onions, sliced
2 cloves garlic, peeled and sliced
1 1/2 cups cabernet sauvignon
1 cup mavrodaphne (a Greek sweet red wine) or ruby port
1 14 1/2-ounce can chicken broth
1/8 teaspoon ground allspice
1 sachet of 1 bay leaf
1 1/2 cups pearl onions, peeled
2 teaspoons butter
1/4 teaspoon sugar
Diced fresh tomatoes, for garnish (optional)
Fried onion rings, for garnish (optional)

Steps:

  • Season rabbit with salt and pepper to taste. Coat the bottom of a large oven-proof saute pan or casserole dish with 2 tablespoons olive oil. Place over medium-high heat, and brown rabbit on all sides, 8 to 10 minutes. Brown in batches if necessary; do not crowd pan. Remove rabbit to a platter.
  • Add 1 tablespoon olive oil to the pan. Add red onions and pinch of salt. Saute over medium heat until onions are slightly wilted and begin to brown, about 4 minutes. Add garlic, and stir. Add Cabernet Sauvignon and Mavrodaphne, and stir, scraping bottom of pan. Raise heat to medium-high, and boil until liquid is reduced to about 1/4 cup, 20 to 25 minutes.
  • Preheat oven to 375 degrees. Add rabbit to pan with any juices from platter. Add chicken broth, allspice, sachet and black pepper to taste. Bring to boil, then remove from heat. Cover pan, and place in oven. Let rabbit simmer for 40 to 60 minutes; while it is cooking, prepare the pearl onions.
  • In a skillet or saute pan over medium-high heat, melt 1 teaspoon butter, and add the pearl onions. Sprinkle with sugar, and saute, shaking pan or stirring, until onions are golden brown on all sides, 5 to 10 minutes. Set aside until ready to use.
  • When rabbit is done (the meat will give easily when pierced with a fork), remove it to a serving platter and keep it warm. Place pan on stove over medium heat, and add the onions. Bring the pan liquid to a boil and whisk in remaining teaspoon of butter. Check for seasoning, and add salt, pepper or mavrodaphne, if desired. Ladle sauce over rabbit. Garnish, if desired, with diced fresh tomatoes and fried onion rings.

Nutrition Facts : @context http, Calories 533, UnsaturatedFat 13 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 1 gram, Protein 54 grams, SaturatedFat 6 grams, Sodium 1069 milligrams, Sugar 4 grams, TransFat 0 grams

More about "rabbit with morels spring peas and sage grits recipes"

RECIPE: RABBIT WITH MORELS, SPRING PEAS AND SAGE GRITS
WEB Apr 3, 2002 Adapted from Restaurant August, New Orleans . Time: 1 hour . 1 cup all-purpose flour . Salt and freshly ground black pepper . 1 whole rabbit, cut into serving …
From nytimes.com
Estimated Reading Time 1 min


GRITS RECIPES - NYT COOKING
WEB Grits Recipes. Corn Grits With Charred Peppers and Broccoli Ali Slagle. 1 hour. Grits and Greens Vallery Lomas. 40 minutes ... Rabbit With Morels, Spring Peas and Sage …
From cooking.nytimes.com


CHEESY GRITS WITH SPRING VEGETABLES RECIPE - SERIOUS EATS
WEB Mar 21, 2019 Cafefully peel outer shells from each fava bean and discard. Set all vegetables aside. Bring milk and water to a boil in a large saucepan over high heat. …
From seriouseats.com


PAN-ROASTED HALIBUT WITH GRITS, MORELS AND SPRING ONIONS
WEB May 24, 2006 Bring the cream, water and garlic just to a boil. Turn off heat and infuse for 20 minutes. Strain out the garlic, rinse out the pan and add the cream mixture back to …
From latimes.com


SMOKED GOUDA GRITS WITH MUSHROOMS AND SAGE RECIPE - QUAKER …
WEB Cooking Instructions. Bring the vegetable broth to a boil; add the Quaker Old Fashioned Grits, garlic and onion powder, curry powder, and salt and pepper. Reduce heat to low, …
From quakeroats.com


MORELS | CHEF FORUM - CHEFTALK.COM
WEB Apr 4, 2002 Recipes Morels. Jump to Latest ... Morels. Jump to Latest Follow 1K views 1 reply 2 participants last post by cape chef Apr 4, 2002. isa Discussion starter 3236 posts …
From cheftalk.com


RABBIT AND GRITS RECIPE - FOOD NETWORK
WEB Remove the rabbit from the pan and reduce the heat to medium. Add the sausage and cook until the sausage begins to brown. Add the onions, celery and green bell peppers. …
From foodnetwork.com


RABBIT RECIPES - NYT COOKING
WEB Browse and save the best rabbit recipes on New York Times Cooking. ... Rabbit With Morels, Spring Peas and Sage Grits William Grimes, Restaurant August. 1 hour. ...
From cooking.nytimes.com


MORELS RECIPES - NYT COOKING
WEB Browse and save the best morels recipes on New York Times Cooking. ... Fresh Pea And Morel-Mushroom Risotto With Grilled Quail Molly O'Neill. About 3 hours. ... 45 minutes. …
From cooking.nytimes.com


BRAISED RABBIT PAPPARDELLE WITH MIXED SPRING …
WEB Apr 11, 2015 Ingredients . braised rabbit; 3 ounces pancetta, thickly sliced, or prosciutto ends chopped thinly; 4 plump garlic cloves, peeled; 2 to 3 celery ribs and leaves; 2 tablespoons loosely packed fresh sage …
From food52.com


FIVE-SPICE RABBIT AND RICOTTA RAVIOLI & AMÉLIE
WEB May 1, 2018 1 cup snow peas, shelled. Method. Five-Spice Rabbit. In a deep pot, add the carrots, celery, and onion and cook until transparent. Add the rabbit meat, five-spice, star anise, salt, pepper, and morel …
From adashofcinema.com


RABBIT WITH MORELS SPRING PEAS AND SAGE GRITS RECIPES
WEB Salt and pepper: 6 rabbit loins: 1 tablespoon pure olive oil: 1 tablespoon unsalted butter: 12 black truffles, sliced for garnishing: 1/4 cup pea sprouts, for garnishing
From tfrecipes.com


RABBIT WITH TARRAGON RECIPE - GREAT BRITISH CHEFS
WEB 8 rabbit legs. 2. Transfer to an oven preheated to 150°C/Gas Mark 2 and roast for 7–8 minutes. Remove from the oven, add the garlic, swirl it around in the pan and leave to …
From greatbritishchefs.com


RABBIT FRICASEE - EMERILS.COM
WEB Directions. Heat the oil over medium-high heat in a large, heavy pot or Dutch oven. Add the rabbit and cook until lightly browned, about 5 minutes on each side. Transfer the rabbit …
From emerils.com


BRAISED RABBIT WITH MORELS OVER PAPPARDELLE - MARX …
WEB Apr 22, 2012 Preheat your oven to 400 degrees. 3. Melt four tablespoons of the butter in a Dutch oven or large pot. 4. Season the rabbit legs with salt & pepper and sear them on all sides in the melted butter, until just …
From marxfood.com


BRAISED RABBIT OVER POLENTA WITH PAN-FRIED RADISHES
WEB Aug 11, 2023 Ingredients For the rabbit: 1 medium leek, washed; 1 whole 2½–3 lb. rabbit ; 1 cup plus 2 Tbsp. vegetable oil, divided; Kosher salt and freshly ground black pepper
From saveur.com


RABBIT WITH MORELS SPRING PEAS AND SAGE GRITS RECIPES RECIPE
WEB 1 cup all-purpose flour: Salt and freshly ground black pepper: 1 whole rabbit, cut into serving pieces: 1/2 cup olive oil: 8 pearl onions, peeled: 4 baby turnips
From food-recipe.info


THE FOOD LAB RAPIDO: CHEESY GRITS WITH SPRING …
WEB Aug 10, 2018 Like polenta, grits practically beg to be topped with a saucy accompaniment, something that'll ooze extra flavor into it. This is exceedingly easy to do in the spring, when sweet, tender green …
From seriouseats.com


RABBIT WITH MORELS RECIPE - RABBIT WITH GNOCCHI | HANK …
WEB Mar 23, 2015 Find a medium pot that will just barely fit the rabbit and submerge the pieces in the broth. Add the sprig of thyme. If the broth doesn't cover the rabbit, add a little water. Cover the pot and simmer …
From honest-food.net


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Search