A French Way With Game Meats
It should be remembered, however, that the Normans believed rabbit a delicacy and it was they who introduced these animals to Britain and held then on isolated islands where they would be safe.
Ragoût of Venison àla Sicilienne
For the Red Wine Marinade:250ml purple wine250ml crimson wine vinegartwo shallots, finely chopped1 bayleaftwo tbsp olive oil60ml brandyone carrot, finely chopped1 celery stick (with leaves) chopped2 stalks of parsleyone sprig of thymesix black peppercornsfour allspice berriestwo garlic cloves, finely chopped
For the Ragoût:
one.2kg venison meattwo tbsp olive oil3 onions, choppedfive tomatoes, blanched, peeled and chopped1 head of garlicone bouquet garni (with orange peel)300ml drinking waterthree tbsp tomato puréeone modest, sizzling, chilli, sliced lengthways but do not separate the halves.one/2 tsp caster sugar
two tbsp oil60g environmentally friendly olivesthree celery sticks, shredded3 basil leavestwo tbsp caperssalt and freshly-floor black pepper, to flavor
Combine the marinade substances in a bowl. Minimize the venison into serving items, include to the marinade, toss to coat then protect the bowl and refrigerate for 48 hrs, turning the meat at times to marinade evenly.
When prepared to prepare dinner, warmth the olive oil in a casserole, incorporate the onions and fry gently for fifteen minutes, stirring consistently and not enabling them to brown. Remove the outer pores and skin from the garlic (do not peel the person cloves) and insert to the pot along with the tomatoes, drinking water, bouquet garni, chilli and caster sugar. Deliver to a simmer and cook dinner, unlidded, for about sixty minutes, or right up until the sauce is thick. At this stage eliminate the bouquet garni, chilli and garlic cloves.
In the meantime, warmth the two tbsp oil in a pan, drain the venison items (reserve 120ml of the strained marinade), add to the pan and fry until finally browned. Insert the reserved and strained marinade and carry on coking until finally lowered by fifty percent.
Pit the olives, blanch in boiling h2o for 2 minutes then add to the pan with the meat along with the tomato sauce and the celery. Bring to a simmer, protect the pan and prepare dinner for two hrs (incorporate a lot more water as necessary). Crush the basil in a mortar then add to the sauce together with the capers. Warm by way of for three minutes then serve on a mattress of spaghetti.
Roast, Stuffed, Rabbit
For the Stuffing:
1 thick slice of white bread2 tbsp white winethree shallots, finely chopped2 tbsp butter1 garlic cloveone slice of lean baconone slice smoked ham1 rabbit liverone huge egg2 tbsp tarragon, parsley and wild thyme, choppedsalt and freshly-floor black pepper
For the Rabbit:
one young, farmed, rabbittwo tbsp Dijon mustard1 bard (slender sheet of unwanted fat)1 tbsp oilone tbsp lemon juice2 tbsp stocksalt and freshly-ground black pepper
Start with the stuffing. Soak the bread in the wine until finally soft then crumble really finely into a bowl. Melt the butter in a pan, include the shallots and fry until finally softened (about five minutes). When carried out, incorporate to the bread.
Chop the garlic, bacon, ham and liver then combine with the egg and herbs just before stirring in the bread and shallot mixture. Cleanse the rabbit and get rid of the head, if nevertheless attached. raglour.com
