Rabbit Fricassee Fricase De Conejo Recipes

Steps:

• In a skillet, brown rabbit in oil; drain. Cover rabbit with boiling water; cover and simmer for 30-40 minutes or until tender. Remove meat and keep warm. Bring cooking liquid to a boil; boil, uncovered, until reduced to 2 cups., In a bowl, combine flour and butter until smooth; gradually add a small amount of cooking liquid. Return to skillet. Whisk in remaining liquid. add lemon juice, hot pepper sauce, celery salt, salt and pepper. Bring to a boil, stirring constantly; cook and stir for 2 minutes., Reduce heat. Combine the egg and milk; gradually whisk in sauce. Cook for 1 minute or until thickened and mixture reaches 160°. Pour over the rabbit.

Steps:

• Place the rabbit pieces in a deep skillet or Dutch oven over medium heat along with the onion, garlic, and green pepper. Season with saffron, cumin, salt, pepper, lemon juice and the bay leaf. Pour the water over all. Bring to a boil, then simmer for 20 minutes.
• Add the potatoes, and cook for about 20 more minutes, until tender. Add the raisins, capers, white wine, tomato sauce, olives and olive oil. Simmer for about 5 more minutes. Finally, stir in the peas and remove from the heat.

Steps:

• In a large saucepan, heat the oil and brown the rabbit on both sides. Add onions, peppers, and garlic, and saute for 10 minutes. Add paprika, bay leaves, oregano, tomatoes, sherry, and chicken stock. Cook for 1 hour. Add potatoes, capers, and dried cherries. Cook for 1 more hour, or until potatoes are tender. Serve and garnish with sweet peas and parsley.

Steps:

• Soften the dried mushrooms in hot water for about 15 minutes.
• Meanwhile, preheat saucepan, and 2 tablespoons of the olive oil, onion, garlic, and Thai pepper. Season with the sea salt, and cook for 5 minutes.
• Drain the mushrooms, squeeze dry, and mince finely. Strain the liquid into the pan with the vegetables. Add the minced mushrooms, sliced white mushrooms, and chopped parsley to the pan. Stir well and simmer for 15 to 20 minutes over low heat, or until soft and almost dry.
• To make the raviolis, use 2 wonton wrappers for each ravioli. Place a spoonful of mushroom mixture in the center of 1 wrapper. Brush the edges with a small amount of water and place a second wonton on top, pinching edges closed. Repeat with remaining ingredients.
• Add ravioli to boiling, salted water and cook for about 8 minutes.
• To make the sauce, quarter the tomatoes and saute in a small skillet with 1 tablespoon olive oil and season with salt and pepper.
• Drain the ravioli and plate on a large dish. Top with the tomato sauce and dress with the remaining olive oil and season with salt, pepper, and a few drops of lemon juice.