HERB AND BEER BRAISED RABBIT RECIPE | ALLRECIPES
Wild rabbit is delicious braised in a good beer with chicken stock and herbs.
Provided by Leslie Sullivan
Categories Meat and Poultry Game Meats Rabbit
Total Time 1 hours 30 minutes
Prep Time 40 minutes
Cook Time 50 minutes
Yield 6 servings
Number Of Ingredients 17
Steps:
- Place 1/2 cup flour, salt, and pepper into a plastic bag; toss to mix. Add the rabbit pieces, toss to coat with the flour mixture, and shake off excess. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat until lightly smoking.
- Sear the rabbit pieces on each side until golden brown, then set aside. Pour in the remaining tablespoon of olive oil and stir in the sliced onions. Cook until the onions have softened, about 2 minutes; then stir in the mushrooms and garlic, cook for an additional 2 minutes. Add the thyme, basil, rosemary, and bay leaves; season to taste with salt and pepper.
- Place the browned rabbit pieces into the Dutch oven, and pour in the beer and chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the rabbit is very tender, 25 to 30 minutes.
- Stir 3 tablespoons of flour into the softened butter until smooth. Remove the rabbit from the simmering broth and set aside. Skim any visible fat from the liquid, then whisk in the butter paste. Simmer for 3 or 4 minutes until thickened, then remove the bay leaves, season again with salt and pepper if needed, and stir in the parsley. Serve the thickened sauce with braised rabbit.
Nutrition Facts : Calories 528.4 calories, CarbohydrateContent 23.1 g, CholesterolContent 132.8 mg, FatContent 23.6 g, FiberContent 2.4 g, ProteinContent 49.6 g, SaturatedFatContent 7.2 g, SodiumContent 739.6 mg, SugarContent 3.9 g
DUTCH OVEN MACARONI AND CHEESE | ALLRECIPES
This Dutch oven mac and cheese is a staple in my home. I sometimes add burger meat or bacon to it to liven it up but it's delicious enough on its own! Regularly served as the main course with just a veggie side, as it can be a bit heavy if you're a mac and cheese lover who can't resist seconds (like me).
Provided by mia
Categories Main Dishes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Total Time 1 hours 30 minutes
Prep Time 10 minutes
Cook Time 1 hours 5 minutes
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and set aside.
- Heat an oven-safe Dutch oven over medium heat. Melt butter and flour in the hot pot, stirring, until blended; pour in milk and heavy cream, whisking continuously, until mixture comes to a boil. Continue to boil, stirring continuously, for 2 minutes. Reduce heat to medium-low; continue to stir until sauce thickens, about 10 minutes.
- Slowly fold in cheeses until melted and smooth. It is okay to raise the heat if you have to, just remember to keep stirring while the heat is on. Fold in cooked pasta until it is coated with cheese.
- Combine panko bread crumbs, salt, garlic salt, black pepper, onion powder, and taco seasoning in a bowl. Sprinkle macaroni mixture with just enough of the bread crumbs to coat most of the surface; you should still see some pasta underneath the bread crumbs.
- Bake in the preheated oven for 20 minutes. Turn on the oven's broiler and continue to cook until crust is golden brown and crisp, about 10 minutes. Remove from the oven and let sit for at least 15 to 20 minutes before serving.
Nutrition Facts : Calories 550.9 calories, CarbohydrateContent 46.3 g, CholesterolContent 103.5 mg, FatContent 33.1 g, FiberContent 1.6 g, ProteinContent 21.5 g, SaturatedFatContent 20.2 g, SodiumContent 765.5 mg, SugarContent 3.2 g
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