2 cup fresh morels
1/4 tsp each of savory, marjoram, rosemary, thyme, oregano
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon plus 2 teaspoons olive oil
16 pearl onions (about 12 ounces)
2 tablespoons chopped shallots
1 tablespoon all-purpose flour
1.5 cups chicken broth
1/3 cup fruity dry white wine (such as Riesling or Albariño)
2 teaspoons chopped garlic (about 3 cloves)
1 tablespoon Dijon mustard
1 slice firm white bread (3/4 ounce)
1 tablespoon bottled horseradish
Cut the back legs from the body of the rabbit and halve each of the legs at the joint. Remove the front legs and then the front part of the body (containing the rib cages). Cut this portion in half. You now have 8 pieces plus the saddle, or back.
Mix together the herbs, 1/2 teaspoon of the salt, and the pepper in a small bowl. Sprinkle the saddle and the rabbit pieces with the mixture.
Heat the butter and 1 tablespoon of the oil in a Dutch oven or other large heavy pot until hot. Add the rabbit saddle and pearl onions and sauté over medium-high heat, turning occasionally, for 10 minutes, or until the saddle and onions are browned on all sides. Remove the saddle and set it aside. Remove the onions to a bowl and set aside.
Add the rabbit pieces to the drippings in the pot in one layer and brown them on all sides for about 10 minutes. Add the shallots, sprinkle with the flour, and mix gently. Cook for about 1 minute, then add the wine, broth, garlic, and the remaining 1/4 teaspoon salt and mix well. Bring to a boil, reduce the heat to low, cover, and cook gently for 45 minutes.
MEANWHILE, FOR THE SADDLE: Preheat the oven to 425 degrees.
Place the saddle on a baking sheet lined with aluminum foil and brush the top and sides of it with the mustard. Process the bread and horseradish in a food processor until finely ground. Transfer to a bowl, add the remaining 2 teaspoons olive oil, and mix just enough to combine and moisten the bread. (Do not overmix; the mixture should be light and fluffy.) Pat the mixture lightly over the top and sides of the saddle, so it adheres to the mustard coating.
Roast the saddle for 20 minutes. Remove from the oven and let it rest for at least 10 minutes before serving.
Add the morels and pearl onions to the stew and cook, covered, over low heat for 15 minutes.
To serve, divide the stew among four individual plates. Cut the saddle into 4 pieces. Arrange one piece alongside the stew on each plate and serve, or serve the saddle on its own.
Friday, May 23, 2014
6 lamb chops
3 sprigs rosemary
1 tsp cinnamon
4 cloves garlic
2 T pomegranate juice (or lemon juice)
salt and pepper
Combine ingredients, marinate lamb overnight in refrigerator. Grill 6-7 minutes per side.
For the Sauce:
1/2 cup orange marmalade
1 T rice wine vinegar
1-2 T fresh chopped mint
1/2 tsp red pepper flakes
Make sauce, drizzle over lambchops and serve
Sunday, May 18, 2014
Besides Arizona's 2, and I also have 2 from Elizbar Bisbee. Bisbee is a chocolate chinchilla, and she had a chocolate chin and a REW, also sired by Draco.
My third litter was even bigger - THREE! GrCH Somerhill Saraid has three little ones; a chocolate, a chocolate agouti, and a chocolate tort. They are by Somerhill Banjo, who is here on loan.
|2 of Saraid's little ones. The chocolate tort was zipping around the cage and|
kept hiding under its mom's belly.
Saturday, May 17, 2014
|Somerhill Shelby and Simone|
Friday, May 16, 2014
2 heads of garlic
1 Tbsp olive oil
1 1/2 pounds mixed mushrooms
4 Tbsp butter
3 large shallots, chopped
1 cup sherry or white wine
1-2 cups mushroom soaking water
3 cups chicken stock
1 Tbsp fresh thyme, or 2 teaspoons dried
1 large parsnip, peeled and chopped into large pieces
2 Tbsp chopped fresh parsley
Soak the dried porcini mushrooms in 2 cups hot water.
Cut the rabbit into serving pieces and salt well. Let sit at room temperature for 30 minutes. Use all of the rabbit in this dish – you can fish out the ribs and other parts that have little or no meat on them later; they will add vital flavor to your stew.
Preheat the oven to 375°F. Slice the top third off the heads of garlic and drizzle the olive oil over them. Wrap the heads loosely in foil and bake for 45 minutes to an hour, or until cloves are soft and brown. Set aside to cool.
Chop off the tough ends of the mushroom stems and either discard or save for stock. Roughly chop or slice the mushrooms and set aside. Dice the rehydrated porcini. Pour the porcini soaking water though a paper towel into another bowl. Reserve the liquid.
Heat a thick-bottomed large pot on high heat for 1 minute. Add the mushrooms and shake the pot. Stirring continuously, dry sauté the mushrooms until they release their water. Turn the heat down to medium-high. Use a wooden spoon to scrape up any mushroom bits off the bottom of the pan. Salt the mushrooms lightly. When the mushroom liquid is mostly gone, remove them to a bowl.
Add the butter to the pot. When the butter melts, turn the heat down to medium. Pat the rabbit pieces dry and place in the pan. Work in batches if you need to, do not crowd the pan. Brown the pieces well on all sides. Remove the rabbit pieces from the pot and set aside.
Increase the the heat to medium-high and add the shallots to the pot. Sauté until the shallots are nicely wilted, about 3 minutes. Stir from time to time. Sprinkle salt over everything.
While the shallots are cooking, squeeze the roasted garlic into the mushroom soaking water you have strained, then whisk it together.
Add the sherry or white wine to the shallots in the pot. Use a wooden spoon to scrape off any browned bits on the bottom of the pot. Let the sherry boil down by half. Add the mushroom-roasted garlic mixture and the stock and stir to combine. Add the thyme, all the mushrooms, the rabbit and the parsnips and bring everything to a bare simmer.
Simmer gently for 90 minutes. You want the meat to be close to falling off the bone. If you want, you can fish out all the rabbit pieces and pull the meat off the bone – it makes the dish less attractive, but it will be easier to eat. Taste for salt right before you serve and add if needed. Stir in the parsley.
Serve with a crusty loaf of bread, a green salad and either a hearty white wine, a dry rose or a light red wine.