Thinking that my blue Le Creuset casserole was feeling neglected, I trawled the freezers for inspiration. Believe it or not, I’m almost out of meat! That’s okay, I’m going to Sens at the end of the week 🙂 Anyway, I found 4 rabbit legs and 4 pieces of rabbit saddle. I had mushrooms and a bulb of fennel in the refrigerator and thought that they, together with the rabbit, would make a nice French-like braise.
When I was in the market on Saturday I noticed a very few butter or wax beans at a stall. End of the season but looking pretty good. I greedily grabbed them thinking of “a plate of wax beans.”
This was a very nice beginning of winter meal. Can’t wait to see what’s in the market in Sens!
I also made a nice batch of dashi braised mushrooms for my husband’s bento. They are so good!
Rabbit with Fennel
4 rabbit legs and 4 slices of rabbit saddle, seasoned with salt and pepper
2 tbsp olive oil
1/2 cup lardons or chopped bacon
1 tbsp butter
1 onion, halved and sliced
1 fennel bulb, chopped
2 garlic cloves, sliced
5 sprigs fresh thyme
2 tbsp fresh parsley, chopped
16 mushrooms, halved
1/2 glass white wine
Brown the rabbit in the olive oil, remove from pan and put into a large mixing bowl. Add the lardons to the pan and cook until lightly brown and crispy. Add the butter, onion, fennel and garlic to the pan and cook until the onion starts to wilt. Mix in the thyme and parsley, then empty the pan into the bowl with the rabbit. Mix the mushrooms into the bowl, place all into a covered casserole/tajine, pour the wine over all, then roast at 350F for 55-60 minutes.
1 cup dashi
1 tbsp sake
2 tbsp mirin
2 tbsp tamari soy sauce
1 tsp sugar
1/2 lb whole mushroom
Put everything, except the mushrooms, in a sauce pan on medium to low heat until the liquid begins to bubble. Add the mushrooms, stirring occasionally, until the liquid is reduced by half. Cool and then serve whole or sliced.