Mahlzeit - Food without Borders

I was at my favorite Asian store again. I had to get some rabbit.  1 went into the freezer and one was defrosted. After that duck disaster I also got a myself a duck.  The good thing in this store is, they are frozen, but the plastic is see through. So if all is white (they have those as well) it is the fatty version. If there is some shine through with red = one can see the meat. The plan:  Rabbit à  la Mama Potato dumplings à la Cornelia's Mama short cut red cabbage from a jar Rabbit Defrost the rabbit and pad dry. Cut into 5 pieces, season with salt and pepper and coat with yellow mustard. Cut 2 slices of bacon into stripes and render them in a Dutch Oven. Add the pieces of rabbit and let them get some color. Deglace with 1/2 cup of white wine. Then add 2 cups of water. Cover and let it simmer over slow heat. Check on the liquid level. Add some water in case it is needed. Preheat the oven to 375F. After like 40 minutes uncover and put it into the oven. Again ...

Time to have a rabbit again. I had 3 slices of really thick cut bacon in the fridge left over. So rabbit with bacon it is. Cut 3-4 slices of bacon into small pieces and render them in a pan. I have a small version of a turkey frying pan. This is the size of a pan I need. Cut the rabbit into 5 pieces. On the back part there are some very thin pieces of meat. Cut them off. We will make rouladen from them. Salt and pepper them slightly, add some mustard. From the rendered bacon, take a few pieces and then roll them up and secure the roll with toothpicks. Salt and pepper the remaining rabbit pieces and code them with mustard. Over medium high heat sear the rabbit pieces.   While doing this preheat the oven to 350F. When the meat is seared, put it into the oven, add 2 cups of water. After 25 min, take some of the cooking liquid and drip it over the meat. Add water as needed. Repeat every 25 min. After about 2.5h my rabbit was done. I thicken the liquid with Mondamin and add about 1/2 cu...

In our neighborhood there are so many rabbits. So I got myself one in my favorite Asian Grocery Store. We need, 1/4 tsp Thyme 1 tsp Allspice 1 tsp Chipotle powder 1/2 tsp of smoked paprika 1/2 tsp Onion powder 1/2 tsp of Umami Mushroom  a little bit of ground cloves 2 bayleafs 2 cloves of garlic coarsely chopped 2 tsp of  Tomato Bouillon  3 cups of water salt and pepper 4 slices of thick cut bacon, cut into pieces Cut the rabbit into 5 pieces. and pad them dry with a paper towel. In a DO  render the bacon. Season the rabbit with a bit salt and pepper and sear them from both sides Then add the water and all the spices. Bring it to a boil then turn it down to simmer for 2 hours. Check on the water and add some if the liquid gets to low. We need some to make a sauce. When the meat starts to fall off the bones, remove it and set aside. For the sauce add 2 cups of butter milk, bring to a boil and thicken the sauce. Turn off the heat and add the meat back in. Serve with po...

 I think by know people know, I like rabbit. I still had one in the freezer and decided this weekend it is time to treat myself. My pantry still had some cans. One did read Massaman Curry. I had Massaman Curry with chicken many times. So there we go, Massaman meets rabbit. We need 1 rabbit cut into 5 pieces, seasoned with salt and pepper 1 small can with Massaman Curry paste 1 can of coconut milk 1/2 cup of fat free half/half 2 tsp of veggie oil water In a Dutch Oven heat up the veggie oil, place the rabbit pieces and sear them from both sides. When they are seared, add 4 cups of water and let them simmer for 30 minutes. Check every 10 minutes and add water if needed. After 30 minutes add another 3 cups, bring it to a boil. Add the contents of the Massaman Curry paste and desolve it. Add the can of coconut milk. Bring to a boil again, turn the heat down to simmer for another 30 minutes. Add the 1/2 cup of fat free half/half, bring to a boil.  Thicken the sauce.  As sides ...

In my family it is tradition to have rabbit for Easter. Here is another variation for rabbit. It turned out to be a home run. 1 rabbit cut down into 5 pieces, pad dried with paper towels 1 3/4 cup of white wine 3 slices of thick bacon, cut into 1cm x 0.5cm pieces 2 generous tbsp of yellow mustard 1 tetra pack of veggie stock salt, pepper Put salt and pepper onto the rabbit pieces. In a Dutch Oven add the bacon and render it over medium heat. Then turn the heat up to medium high, add the rabbit pieces and sear them on all sides. You want some color, but not burned. When you are happy with the color, slowly add the white wine. turn the heat down to medium, cover and let cook for 15 minutes. cook for another 5 minutes uncovered so the liquid can reduce a bit. Add the yellow mustard. and stir so it dissolves. Add the veggie stock. Cover, bring it back to temperature and let it simmer until you see the meat falling off the bone. Check every 20 min that you still have enough liqu...

It is time, that the rabbit travels. He met curry and red wine along the way and ended up giving a delicious dinner. Spice mix : 1 tsp of curry 1/4 tsp tumeric 1/4 tsp allspice 2 shakes of thyme 1 bay leave What else is needed: 1 rabbit 3/4 cup of red wine 1 tetra pack of chicken stock 2 slices of bacon 1 tbsp of veggie oil Sauce: Buttermilk and potato starch or potato flower I defrosted my rabbit overnight in the fridge.   Cut it into 6 pieces. Salt and pepper all of them. In a Dutch oven add 1 tbsp of veggie oil and 2 slices of small cut bacon. Let it render. Add the rabbit and sear and brown it from all sides. Pay attention, the bacon should not burn to charcoal. After it has a nice color deglaze the pot with 3/4 cup of red wine. Use a wine that you would drink as well. I like the Cupcakes wines. So I used a Cupcake Merlot. Stir and try to get all the brown bits off the bottom and the sides of Dutch oven. This is what makes your sauc...

Rabbit is a very lean meat. Completely defrost it over night. Then cut it into pieces. On a large cutting board, add salt pepper and dijon mastard. In a dutch oven add some veggie oil and 3 slices salted pork slices in larger chunks. Render the fat a bit. Then add all the pieces and sear them from all sides. While doing this, preheat the oven to 375F. Add  1.5 cups of water to it and transfer into the oven. Total cooking time took for me about 2 hours. Check every 20 minutes the liquid level and add more if needed. scoop some of the liquid over the meat to moisten it. When the rabbit is done, turn the oven to warm and hold. Remove the pot from the oven, Transfer the meat onto a serving plate and put it back in the oven to stay warm. Add 1 cup of water to the cooking liquid and bring it to a boil. Scrape all the brown things off the pot, that is what give the sauce flavor. Add salt and pepper to taste. Add 1.5 tbsp of Dijon mustard and stir to dissolve. In a coffee...