RABBIT STEW

A COMPLETE index to our recipes can be found HERE

Welcome back to Let's Cook, today a real treat for you. We are going Rabbit hunting,

NAW, just kidding. I went the lazy way and bought one all ready to cut up and cook. Besides I never could kill an animal. But I will eat the damn things.

Let's get to it.

Today's recipe kind of comes from Cook Illustrated COVER AND BAKE

This is one of our FAVORITE Cook Books. Everyone should have this on their shelf. 

Spoiler Alert: The MAC and Cheese recipe is to die for, Trust me, you'll thank me later.

But enough B.S. Let's Cook

The recipe we used is the Beef Stew recipe from the book, substituting Rabbit for the beef.

1 dead rabbit - cut into pieces.

AS I said, we did not shoot to kill, we went to the store.

WARDS SUPERMARKET - GAINESVILLE FL

3 TBL Veg Oil (Keep it handy you WILL need more)

2 Medium Onions Chopped Coarse (I did 1/2 Chopped-1/2 Coarse)

3 Medium Garlic Gloves - Minced or pressed (I pressed)

3 TBL AP Flour

1 CUP AP Flour (For the meat)

1 CUP DRY RED Wine (In the pot, not for you)

2 CUPS Homemade Chicken Broth

    (Yeah, you can use that crap in a box, but don't yell at me when the dish tastes like cardboard)

2 Bay Leaves (I used 3)

1 tsp DRIED Thyme

1 Pound RED Taters (I used canned-see text)

4 LARGE Carrots peeled & sliced.

1 CUP frozen Peas

1/4 CUP Minced FRESH Parsley Flakes (I was too lazy to go out on the patio, so I used dried)

Adjust oven rack to the lower-middle position (Whatever the hell that means)

Preheat the oven to 300 degrees. Dry the Rabbit thoroughly with paper towels, then season it generously with salt & pepper.

Put 1 CUP of flour in a bowl, add some salt & pepper, stir and dredge each piece.

Shake off the excess and set on a plate.

Heat 1 TBL of the oil in a large ovenproof Dutch Oven until shimmering.

Add half of the meat to the pot so that the individual pieces do not touch.

Cook, not moving the pieces until the sides touching the pot are well browned, about 3 minutes.

Be careful not to burn them.

Turn each piece and continue cooking until most sides are well browned. About 5 minutes longer.

Set aside and repeat until ALL the Rabbit has been browned up.

(The is NO fat to speak of in Rabbit, so you will HAVE TO add more oil to the pot each time.)

Reduce the heat to medium, add more oil to the pot (enough to coat the bottom)

Add the Onions and 1/4 tsp of the salt.

Cook, stirring frequently and vigorously, scraping the bottom of the pot with a wooden spoon to loosen any browned bits of deliciousness. Cook until the onions have softened, about 5 minutes.

Add the garlic and continue to cook for 30 seconds.

Stir in the flour and cook until lightly colored. about 2 minutes

Add the wine, scraping up the remaining brown bits from the bottom and edges of the pot and stirring until the liquid is thick.

Gradually add the broth, stirring constantly and scrapping the pan bottom and edges to dissolve the remaining flour.

Add the bay leaves and thyme and bring to a simmer.

Add the meat and return to a simmer.

Cover and bake in the oven until the meat is tender. About 1 hour.

You know what that means:

After an hour, remove the meat and place on a plate.

Working with one piece at a time, and using a fork, Remove the meat from the bones and place the meat back into the pot.

Add the potatoes and carrots.

WOAH SILVER!!  

Canned taters?? Are you serious?? 

OK, I confess. I used canned taters. We were talking to a friend that uses them in stews and such, so we decided to try them out. And you know what? They were good.

Now back to it.

Cover and return to the oven for another hour.

Add the peas, cover, and let sit for 5 minutes.

Fish out the bay leaves, stir in the parsley and SERVE!

So how was it?

This was really GOOD!!!!

As good as it was, I doubt that I will make it again. I will probably stick to regular Beef Stew.

Unless I run into a cut and wrapped up dead bunny.

It was a fun cook. The moral of the story is, "don't be afraid of wild game."

See you next time on Let's Cook.

God Speed, Mother Nature

CHICKEN IN MUSHROOM WINE SAUCE

And WELCOME BACK to Let's Cook.

Today we are trying out a NEW Cookbook for you fine folks.

You can find this book at bookstores and online.

I've been watching Natashia's YOU TUBE Channel for a couple of years and love her recipes. I also enjoy her presentation. It's worth a watch just to see and hear her story. Not to mention the great recipes.

The cookbook goes into more detail about her life in Ukraine as well as her journey to You Tube stardom.

Go get the book and start COOKING!

You'll thank me later.

Today, I am making Nateshia's Chicken in Mushroom Wine Sauce.

NOTE: A complete INDEX to our recipes is available.

So, let's get to it.

INGREDIANTS

2 Large boneless chicken breasts

(1.5 lbs.)

1/3 cup All Purpose Flour

1 tsp fine sea salt (divided)

3/4 tsp freshly ground black pepper (divided)

3 TB unsalted butter (divided)

2 TBL extra virgin Olive Oil (divided)

(more if needed)

6 OZ Cremini or Baby Bella mushrooms thickly sliced.

    (I used 8 OZ WHITE Mushrooms)

1/2 cup finely diced yellow onion.

3 Garlic cloves, minced.

1/4 tsp dried thyme or 1 tsp fresh thyme leaves

1/2 cup dry white wine

1 cup homemade chicken broth

1/2 cup heavy cream

1 tsp finely chopped fresh parsley leaves for garnish. (optional, and I forgot anyway)

Line a cutting board with plastic wrap. (I forgot to do this step too, but I ALAWAYS wash the cutting board) Cut each chicken breast in half (lengthwise) to make 4 cutlets. 

Place the chicken in a single layer on the cutting board and cover with a second sheet of plastic wrap. Using a meat mallet, or rolling pin, pound the chicken thin (about 1/3 inch) Set aside.

In a shallow bowl, stir together the flour 1/2 tsp of Salt, and 1/2 tsp of the pepper. Dip the chicken into the flour mixture, turning to coat, and tap off any excess.

In a large skillet over medium heat combine 1 TBL butter, and 1 TBL of the oil. When the butter foams, add the chicken in a single layer. Depending on the size of the cutlets, you may have to work in batches. Cook for 3-4 minutes on each side, until the cutlets are golden brown on both sides and cooked through (an instant read thermometer inserted in the center should read 165 degrees) Transfer the cutlets to a plate and loosely cover with foil. Repeat with the remaining cutlets, adding more oil if needed.

In the same skillet over medium heat, add the remaining 2 TBL butter, the mushrooms, and onion and sauté stirring frequently for 6-8 minutes, until the onions are soft, and the mushrooms are lightly browned.

Add the garlic, thyme, the remaining 1/2 tsp of the salt, and the remaining 1/4 tsp of pepper. Stir for 30 seconds until fragrant. Pour in the wine and broth and bring to a boil over high heat, stirring frequently and using a wooden spoon to scrape up any browned bits from the bottom of the pan. Continue boiling for 7-10 minutes, until most of the liquid has evaporated and turned syrupy. The bigger the skillet, the faster this step will go.

Stir in the cream, reduce the heat to medium low and simmer for 1-2 minutes, until the sauce begins to thicken. Season with more salt and pepper, if needed. Return the cutlets to the pan and spoon the sauce over the top. 

Serve garnished with parsley (if desired) I didn't.

We added some rice to the dish. And a grown-up beverage.

SO, how was it?

It was DELICIOUS. You could taste the mushroom with just a 'hint' of the garlic.

I thought the color of the gravy could have been a bit darker. That's probably due to the white mushrooms' rather than the Baby Bellas.

Other than that, it looked close to Natashia's version.

What do you think?

We thought it was a WINNER, and plan on making it again. This would be a great recipe if you have company coming over. Plan on about an hour for prep and cooking time.

Seriously, this is one cookbook that should be on your shelf.

So, what's next???  

I think I may go rabbit hunting. I also have a bunch of Venison in the freezer we need to play with. Penny has suggested Rabbit Stew or 'Bambi' Tacos. I may do both next week.

See you then!

God Speed, Mother Nature.

Good day from the President.