Saturday, December 3, 2011

Weekend Cook: Cream of Rabbit Soup

Cream of Rabbit Soup
Here's a complete recipe that will appear in the Green Mountain section of the Free Press tomorrow*:
*Probably NEXT WEEK, as I got bumped for a squash soup recipe!!!!

Cream of Leek, Mushroom, and Rabbit Soup
Serves 12 - 15

Step 1: Poach Rabbit
½ Large Rabbit (or one small)
4 – 5 cups Chicken or Vegetable Stock
2 – 3 Fresh Thyme Sprigs

Step 2: Create Soup Base
3 - 4 Additional Cups Stock
8 oz. Shiitakes, stems removed, caps sliced thin
2 Carrots, peeled and thinly sliced
2 Celery Stalks, stringed and finely chopped
8 Garlic Cloves, peeled and sliced
2 Whole Shallots, peeled and diced
3 Small Leeks, white portion cleaned and sliced (freeze green portion for stock)

Step 3: Finishing Touches
4 ounces Oyster Mushrooms, sliced
4 ounces Chanterelles, sliced (sourced from Healthy Living)
2-3 Cups Heavy Cream

1) Poach rabbit in simmering stock (covered, on lowest burner setting) until meat is tender (1½ – 2 hours).  Let cool.  Remove meat and shred.  Set aside.  Remove thyme sprigs and reserve liquid for Step 2.

2) In a stockpot, sauté shiitakes, carrots, celery, garlic, shallots and leeks.  When softened, add poaching liquid and additional stock.  Simmer until liquid reduces to the level of the vegetables. (1 ½ - 2 hours) Let cool.

Using an immersion or stand blender, puree vegetables. 

At this point, you may refrigerate overnight to allow flavors to mingle.

3) Return puree to low heat.  Add oyster and chanterelle mushrooms and gently simmer until mushrooms are cooked through.  Add rabbit and cream.

Adjust for salt and add 2 or 3 drops of Tabasco.

So delicious, rabbit rules!