Braised Rabbit with Port and Mushrooms
Recipe courtesy of Richard Knight, James Silk, and Meagan Silk, co-owners of Feast, Houston.
1 rabbit, skinned and cut into quarters
8 ounces bacon or pancetta, roughly diced
1 tablespoon olive oil
1 large white onion
3 carrots, cut into small dice
4 celery stalks, cut into small dice
1 pound small button mushrooms
2 bay leaves
large sprig of fresh thyme
2 cups ruby port
1 teaspoon honey
Heat the oil in a large heavy based frying pan. Over moderate heat gently fry the bacon or pancetta until it is lightly browned. Transfer meat to a casserole dish. Now add the rabbit to the frying pan in the rendered bacon fat, in batches, until browned, then transfer to the casserole dish. Sweat the onion in the onion but do not color and then transfer when they are translucent. Add the carrots, celery, thyme, mushrooms and bay to the casserole then pour over the port, honey and a little water if necessary to cover the meat. Season with salt and pepper to taste. Bring to a gentle simmer for about 2 1/4 hours or until the rabbit is tender.
Black Pudding and Potato Gratin
1 1/2 pounds baking potatoes
2/3 cup salted butter
1/4 teaspoon grated nutmeg
1/4 ground mace
1/4 teaspoon ground bay leaves
3 tablespoon olive oil
5 white onions sliced
1/2 cup chopped pork belly or slab bacon
1 ounce fresh tarragon, chopped
2 slices sourdough bread toasted
salt and pepper to taste
1 1/2 pounds blood sausage or other mild link sausage
Note: If blood sausage is not available, use subsitutes such as finely diced Spanish chorizo (not Mexican); incidentally, blood sausage is known as Blutwurst (Germany), boudin noir (France), and morcilla (Spain)
Preheat the oven to 350 degrees. Cook potatoes in boiling salted water until tender. Drain well, mash well and beat in Bay, Nutmeg, butter and Mace. Season to taste.
Meanwhile cook the sliced onions over very low heat in the olive oil, stirring occasionally for around 20 minutes until soft. Add the pork belly and stir frequently until browned, then the tarragon.
Remove the skin from the blood sausage and cut into 1/4-thick inch slices; cook in skillet until caramelized.
Put 1/2 the mashed potatoes in a gratin dish, cover the onion and pork mix, cover with the blood sausage and then the remaining mashed potatoes.
Sprinkle with the roughly crumbled toast crumbs and bake until brown.
Red Cabbage with Balsamic Vinegar
1 head red cabbage, finely sliced
1/2 pound unsalted butter
1 cup balsamic vinegar
1/2 cup raisins
1/2 cup sugar
In a large saucepan melt the butter; add the red cabbage and sauté over medium heat, occasionally stirring until soft. Add the vinegar, raisins, and sugar. Season with salt and pepper and cook for another 10 minutes.
Recipes serve 4