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Wild Rabbit and Fennel, Mushroom Sauce recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection. Recipes include Chocolate Desserts, Fruit, Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. Edited by New York City Chef.
Hotelsuche Búsqueda hoteles Rechercher hôtel NY Hotel Ricerca Alberghi Zoek Hotel Pesquisa Hotel
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 04/01/03 : Wild Rabbit and Fennel, Mushroom Sauce
"Wild Rabbit & Fennel, Mushroom Sauce"
Daily Tour Pictures - Page 1 of 2 - Page 2 of 2 - Soap Opera - Daily Recipes
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To our Troops Thanks, We Love You!
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3 lb. Rabbit
2 cups fennel
4 cloves of garlic, crushed
1 cup of onion, chopped
3 tablespoons green olive oil
1 teaspoon Italian herb seasoning
Sprigs of fresh thyme; or 1/4 teaspoon dried thyme
2 cups of dry Italian red wine
2 cups Porcini or dried mushrooms (soaked 30 minutes in 2 cups of red wine, then strained)
1 bay leaf
Clean and separate the rabbit into serving pieces; legs, loin, and ribs. In a large skillet, sauté the fennel, garlic, and onion in the oil for 3 minutes. Add the rabbit, Italian herb seasoning, and thyme, and sauté for 10 minutes, turning the rabbit to brown on all sides. Add the strained wine, mushrooms, and bay leaf; cover and cook for 10 minutes. Remove the cover and cook for 2 to 3 minutes. Remove the bay leaf. Serve with polenta, rice or pasta. Serves 6.
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Dr. Delicious is a chef in NYC and a member of Chefs de Cuisine!
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Readio is a daily updated NYC Magazine,
Monday - Friday.
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