Tag-Archive for » White Wine «
This is a recipe I made for the swap I am in this month it was not from a member of my group, but a member from another group. I only tried rabbit for the first time last year and I really enjoyed it and have been experimenting with new ways to make it ever since. I came across this one and thought it sounded really good, I made a few changes to the ingredients listed below, just to suit our personal taste but if you want to view the original recipe click Here. I also bought rabbit fillet pieces as they were on special for half price instead of a whole rabbit, I served ours over wild rice and we all thought it was really good.
Ingredients
1 Rabbit, cut into 6
60g Flour
Salt & freshly ground black pepper
30g Butter
2 Tablespoons olive oil
10 Small onions, peeled but a little root still attached (I just thinly sliced a brown onion)
2 Slices bacon, diced (I had 5 sliced of pancetta to use up so I did that instead.)
1 Cup dry white wine
1/2 Cup water
1 Tablespoon tomato paste
1 Sprig thyme
1 Bay leaf
1 Garlic clove, crushed (I added 2)
500g Button mushrooms
Extra butter
Extra oil
2 Tablespoons chopped fresh parsley
3/4 Teaspoon chicken stock granules
2 Tablespoons Cream
Method
1. Lightly coat the rabbit pieces in seasoned flour.
2. Heat the butter and oil and fry the rabbit pieces until golden brown.
3. Remove from the pan and add the tiny onions and bacon to the pan and fry until the onions are coloured.
4. Add the wine, water and tomato paste, stirring to combine and lift any brown bits off the bottom of the pan; add the thyme, bay leaf, garlic and season with extra black pepper.
5. Return the rabbit to the pan.
6. Cover the pan and simmer about 1 hour or until the rabbit is tender.
7. Meanwhile, toss the mushrooms in a little extra butter and oil for a few minutes.
8. Add to the rabbit for the last few minutes of cooking.
9. Remove the thyme and bay leaf and serve the rabbit, mushrooms, onions and sauce with chopped parsley sprinkled over.
All photos taken by me unless otherwise stated.
I made this along with chicken margherita the other night they are delicious, but I thought there was maybe a bit to many flavours going on for one plate, so I have decided to make them as 2 posts. I think these would make a great lunch or starter topped with some smoked chicken.
Ingredients
23/4 Cups chicken stock
10g Butter
1 Tablespoon olive oil
1 Brown onion, chopped finely
2 Cloves garlic, crushed
1 Cup Arborio rice
100ml Dry white wine
1/4 Cup Parmesan cheese
2 Tablespoons fresh basil, finely shredded
1 Tablespoon Dijon mustard
1 Tablespoon sour cream
2 Tablespoons olive oil extra
Method
1. Place stock in a pan, bring to the boil, reduce heat and simmer covered
2. Meanwhile, heat butter and olive oil in a medium saucepan, cook onion and garlic, stirring, until onion softens. Add rice, stir to coat in onion mixture, add wine, cook, stirring until almost evaporated.
3. Stir in 1/2 cup stock, cook, stirring over low heat until liquid is absorbed. Continue adding stock, in 1/2 cup batches, stirring until liquid is absorbed after each addition. Total cooking time should be about 30 Min’s or until rice is tender.
4. Stir in cheese and basil, remove from heat and allow to cool for 20 Min’s.
5. Once it is cool enough to handle, divide mixture into four portions, using hands, shape into patty-shaped cakes. refrigerate, covered, about 30 Min’s
6. Combine mustard and sour cream.
7. Heat remaining oil in a large frying pan, cook risotto cakes, until browned both sides and heated through.
To serve: Serve over greens topped with mustard mixture or for lunch top with some smoked chicken and a dollop of mustard mixture.
All photos taken by me unless otherwise stated.
