Loin of Rabbit with Pancetta, Porcini and Wild Onions

Loin of rabbit with pancetta, porcini, wild onions, garlic and sage..

Sauté pancetta in a teaspoon of clarified butter until most of the fat has been rendered.  Turn the heat up to medium-high, then add thick pieces of porcini mushroom and continue to cook until golden brown.

Season strips of rabbit loin with sea salt and freshly-ground pepper and add to the hot pan with garlic, onions and sage. Let the rabbit brown, but keep it to no more than medium doneness.

De-glaze the pan with an ounce of Armagnac and stir up all the brown bits with the edge of a wooden spoon. Add 1/4 cup of chicken stock and reduce slightly.

Reduce heat to medium-low and add a couple of ounces of fresh cream and a good spoonful of coarse mustard.  Stir until thickened, about 2-3 minutes.  Toss in some coarsely-chopped curly parsley and adjust seasoning with salt and pepper as needed.

Serve over rye spaetzle or egg noodles.


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This post is part of Real Food Wednesdays

Creole Beans and Rice

A densely nutritious dish with tender kidney beans, Andouille sausage, okra, kale and aged Basmati rice..

Creole Beans and Rice

Creole Beans and Rice

Soak dried red beans overnight.  Rinse, cover with fresh filtered water and bring to a boil.  Add a bay leaf, reduce heat and simmer until just tender, about 2 hours.

Sauté bias-cut Andouille sausage with a little pancetta or fatty bacon until browned.  Add diced yellow onions, celery and bell peppers and cook until vegetables soften.

Add okra, seeded jalapeño, garlic, and chiffonade of kale and sauté 2-3 minutes.

Add cooked beans, black pepper, caraway, dill, oregano, cumin, thyme and paprika and simmer 20 minutes, adding bean-cooking water as needed to keep moist.

To serve, mound Basmati rice in the center of a bowl or dinner plate and ladle bean mixture around the perimeter.  Offer Louisiana hot sauce on the side.


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Brussels Sprouts Gratinoise

Mustard seeds, shallot, garlic, lemon juice, Brussels sprouts, S&P, pancetta, multi-grain bread.

Grind the mustard seeds and set aside.

Dice the pancetta, garlic and shallot.  Cook the pancetta in a heavy pan over medium heat until golden brown. Add the garlic and shallot and sautee until garlic begins to melt, about 1-2 minutes.

Add the blanched, trimmed and split Brussels sprouts, and cook until browned.  Add the mustard seed, salt & pepper and croutons.  Sprinkle with a few drops of lemon juice just before serving.

A bit of pot roast and some hibiscus tea go nicely..

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