Braised Rabbit Brunswick Stew
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Braised Rabbit Brunswick Stew
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Last updated 6/12/2012 1:10:03 AM. Recipe ID 37194. Report a problem with this recipe.
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      Title: Braised rabbit brunswick stew
      Yield: 2 Servings
      1 sm Rabbit; (1 to 2 lb.)
    1/2 ts Basil; chopped
    1/2 ts Chervil; chopped
    1/2 ts Lemon Thyme; chopped
           Salt And Pepper; to taste
      2 tb Butter; clarified
      1    Red Onion; pared, halved
      1    Carrot; (batonette)
      1    Celery Rib; (batonette)
      2    Red Potatoes; cut in
      1 qt Brown Chicken Stock
      4 oz Lima Beans; shelled
      1 tb Tomato Concassee; * see note
  * 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
  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.
  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. 

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Recipe ID 37194 (Apr 03, 2005)

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