I Peter 2:9-10 But you are a chosen race, a royal priesthood, a holy nation, a people for his own possession, that you may proclaim the excellencies of him who called you out of darkness into his marvelous light. Once you were not a people, but now you are God's people; once you had not received mercy, but now you have received mercy.
Saturday, May 15, 2010
Rabbit Cobbler - Recipe
This sounds good, I think I might try it next week.
Rabbit Cobbler Serves 4-6 as a main dish Adapted from the original recipe from theNew York Times 3 tbsp olive oil 1 leek, well washed and chopped Salt and black pepper 2 c quartered button mushrooms 1 ½ c or more chicken stock or, if you have the foresight, rabbit stock 1 sprig fresh, chopped rosemary, plus more to mix into the cobbler batter 2 medium carrots, cut into coins 1 butchered rabbit 1 c peas, frozen or fresh 2 tbsp assorted fresh herbs (e.g., chives, lemon thyme, etc.) 1 c corn, frozen or fresh 2 tbsp cornstarch 2 c flour 1 ½ tsp baking powder ¼ tsp baking soda ½ tsp salt 4 tbsp unsalted butter, cut into bits 1 cup buttermilk 2 eggs
Heat oven to 375°F. Put oil in a large skillet over medium heat. When oil is hot, add the leek, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add mushrooms and cook until liquid has released and evaporated, about 5 minutes.
Add stock and rosemary; bring to a boil, and let bubble for a minute or two, then add carrots and rabbit and reduce heat so the liquid simmers. Cook until carrots are almost tender and rabbit is cooked through — 30 to 40 minutes, depending on the type of rabbit. Pull out the rabbit parts and pull the meat from the bone. Chop up the meat and add it back into the pot. Add peas, herbs, and corn and cook, stirring occasionally, until vegetables are brightly colored and just tender, another minute or so.
Whisk cornstarch with a few tablespoons of broth to make a slurry. Add slurry to pot and stir until liquid thickens slightly. Transfer everything to an ovenproof dish and set aside.
Put flour in a food processor with rosemary, baking powder, baking soda, and salt. Add butter and process until mixture resembles small peas, no more than 30 seconds. (You can also do this by hand, using two knives, a fork, your fingers, or a pastry cutter). Transfer mixture to a bowl and mix in buttermilk and eggs until it just comes together; it should be sticky.
Drop spoonfuls of batter on top of vegetables and rabbit and smooth with a knife, covering as much surface area as possible but leaving a few gaps for steam to escape. Bake for 35 to 45 minutes until golden on top and bubbly underneath. Scoop into bowls and serve immediately.
Special thanks to Katie Hochstedler for her assistance with this recipe.