Recipe - Braised Rabbit Brunswick Stew

1 small Rabbit; (1 to 2 lb.)
One half teaspoon Basil; chopped
One half teaspoon Chervil; chopped
One half teaspoon Lemon Thyme; chopped
Salt And Pepper; to taste
2 tablespoon Butter; clarified
1 Red Onion; pared, halved
1 Carrot; (batonette)
1 Celery Rib; (batonette)
2 Red Potatoes; cut in
quarters
1 qt Brown Chicken Stock
4 ounce Lima Beans; shelled
1 tablespoon Tomato Concassee; * see note

* tomato concasseeskinned, 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.
Posted to MCRecipe Digest V1 #185

Date: Mon, 5 Aug 1996 22:54:38 0400 (EDT)

From: Luke lmurden@visi.net
NOTES : Here's a receipe for Rabbit I make that my family likes. We
always have
Rabbit (among other things) on Easter which * some* people think
is a sick
tradition.