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Monthly Archives: April 2013

Rabbit Organs in Garlic Cream with Sauteed Root Veggies and Pancetta

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As Rabbits come with organs, usually, at least they have them, as most living beings, you have to figure out how to cook them. Of course, you could throw them out, but honestly, rabbit liver is the best I’ve ever had. In any case, if you’re feeling adventurous, go ahead and give this recipe a try if you’ve got some rabbit organs, and don’t know what to do with them. Use it up quickly, do not refreeze them!

This recipe is for one.

This will use up 1 liver, 2 kidneys, and 1 heart that comes with the rabbit. Although, I found a lung with my rabbit, I discarded that because I remember my grandmother telling me that (for some reason) lungs are not clean to eat.

I have to say, although I’m not a 100% liver fan, but I enjoy the occasional chicken liver pate, this liver was amazing. It’s not the same taste and about the same texture. Only silkier, smoother, much milder. Perfect over pasta, although I opted for veggies and potatoes. In total, this was enough to feed only 1 person, if you want to feed two I recommend you cut the liver in half and add it to pasta, with pancetta, or another salty meat, and carrots, peas, or lima beans to be more filling.

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Rabbit Organs in Garlic Cream with Sauteed Veggies 

  • 1 rabbit heart, 1 rabbit liver, and 2 rabbit kidneys (fresh, make sure they are no more than 3 days old out of packaging)
  • 2 tbsp butter
  • 1 clove garlic, minced
  • 3 tbsp heavy cream
  • 1 tbsp olive oil
  • 3 baby potatoes quartered
  • 4 baby carrots, cut into thirds
  • 1/2 a celery stalk, cut in half, and into thirds
  • salt and pepper
  • 2 oz chopped pancetta (my butcher had pancetta so I was lucky enough to ask for 1/4 inch thick slice- if you’re this lucky I used half of a slice, cubbed)
  • Parsley, for garnish

Add oil to pan and heat. Add potatoes, carrots, and celery, season with salt and pepper and any other seasonings you would like. Cayanne works really well with Rabbit liver. Add in pancetta and brown, about 6 minutes. Add 1/3 cup of water to hot pan and cover. This will steam the veggies and ensure they cook faster.

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I added some cayanne, although that wasn’t part of the original plan when I first started cooking, and the spice paired nicely with the cream sauce, and the silky liver.

To another pan, add garlic and melt on medium-low heat. Add in the organs and season with salt and pepper. Brown for 3 minutes a side. Add garlic to the oil and allow to golden, swish the oil around the pan to make sure the garlic pieces and the,now, garlic infused oils are coating the meat.


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Lower heat and cook for 2 more minutes. When potatoes are done (check with a fork or knife to your liking), place on plate and add the meat. Put meat pan back on heat, and turn it up to high. Add in the heavy cream with a pinch of salt. Allow to simmer for 30 seconds, just enough time to pick up some garlic, meat bits, and thicken. Pour over meat.

you can add a splosh of red wine right before you simmer the meat for 2 minutes (as shown here) for added flavor.

you can add a splosh of red wine right before you simmer the meat for 2 minutes (as shown here) for added flavor.

Rip bits of parsley over the dish as garnish.

This is a very filling but light dish. There is maybe 3 oz or so of meat, so you’re eating basically veggies with butter and cream fat. Especially when eating celery and carrots, it’s important to add fat to your diet, to ensure that the nutrients are properly absorbed. I read that in women’s health- and it’s always stuck with me. I think it’s because it justifies me dipping my baby carrots into ranch whenever I “feel like being healthy”. Don’t judge.

This dish came to a total of about 327 calories, perfect for dinner for one. Enjoy!

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French Rabbit “Stew” with Mushrooms and Pancetta & Endive Side with Pancetta

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I am sick of chicken and pork. Totally tired of turkey meatballs and the pasta with endless varieties of meat and nonmeat sauces. Creamed and tomato alike. This weekend was the day(s) that was going to end! I found a recipe that I just had to try, to be more specific, an ingredient: rabbit. I got this french cuisine cookbook maybe a year ago, and I thought I’d master every recipe in it, including all those odd rabbit, eel, and veal ones, however, I haven’t opened since it first arrived in an amazon package.

I have to say, in Los Angeles it isn’t as hard as I thought to get rabbit. Although it was more expensive than in Europe. Mainly, that’s because in America we don’t really hunt it, and certainly not in Los Angeles. I’m sure if I lived in the Midwest or even in the South, or hell, even in Fresno, I’d be able to get rabbit for a lot cheaper than what Gelson’s was offering to sell me.

I did get lucky with a local butcher. And honestly, nothing is better than local. Seriously folks, I felt amazing just knowing that  I was supporting someone that had great produce, great service, and a reasonable price! Well, as reasonable as it could get.

And so I set forth to make this fancy (in my eyes) “stew”. I put that into quotations because my notions of what a stew was, were tested. I thought of stew as a thick soup, usually overly hearty, and filling. This was delicious, and filling, but certainly not hearty, and not thick. It was essentially Rabbit that was browned in butter and garlic, and then braised in a cup of white wine, with some flour added in to make a slightly thickened sauce for the finished product to cover the meat in.


French Rabbit Stew with Mushrooms and Pancetta 

  • 2 tbsp butter
  • 3 oz thick cut pancetta, cut in cubes
  • 5 pearl onions, or 1 medium onion, finely chopped
  • 3 1/2 lb rabbit (I used a 2.8 lb rabbit) cut into serving pieces or dissected at butchers
  • 1 tbso all-purpose flour
  • 3/4 cup white wine
  • 2 garlic cloves, crushed
  • 1 bouquet garni made with parsley, thyme, and bay leaf (fresh)
  • salt and pepper
  • 1/4 lb white mushrooms, halved (I roughly chopped mine, and used brown)

In a flameproof casserole, or dutch oven, melt the butter over medium-high heat. Add the pancetta and onions and cook until lightly browned. Using a slotted spoon, transfer the pancetta and onions to  a bowl.



Add the rabbit pieces and cook until nicely browned on all sides (I had to do this in two shifts). Stir in the flour and cook until lightly browned. Return the pancetta and onions to the pot. Add the wine, garlic, and bouquet garni and season with salt and pepper. Cover and bring to a boil, then reduce the heat to low and simmer for 45 minutes.





Add the mushrooms to the rabbit and cook for 15 minutes.


Remove the bouquet garni. Transfer the rabbit and sauce to a warmed serving dish and serve.



Serve with Buttery Endives with Pancetta (below)

Endives in Butter with Pancetta

  • 2 tbsp butter
  • 2 lbs endives ( I only used two endives, about .6 lb, and trust me, it was not enough, when cooked down, even for two)
  • salt and pepper
  • 1/4 lb thickly sliced pancetta, cubed
  • 3 1/2 ounces dry-cured ham (optional)

In a flameproof casserole, or dutch oven, melt the butter over medium heat. Add the endives and cooking until lightly brown all over. Sprinkle with 2 tablespoons water. Season with salt and pepper. Reduce heat to very low, cover, and cook for 30 minutes.


Add the pancetta and ham, if using, and cook for 20 minutes. Transfer to a warmed serving dish.












**Special Thanks to Boyfriend, who was patient and caring enough to take the photos for me this time, while was dashing to and fro in the kitchen trying to time the two recipes together. Thanks!**

Cognac, Garlic Steak for my 100th Post

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Until I checked my blog maybe ten minutes ago, I had no idea this was my 100th blog. I have to say, I’m surprised. I was so busy just trying to keep it semi-regular that I lost count of how many posts I’ve actually put up. I hope they’ve been good so far!

Spring break has been very rewarding. I went to Vegas for the first time, and in that excitement forgot to take any pictures of the Strip at night. Or during the day, for that matter. Boyfriend and I couldn’t even find the Vegas sign, the one below is courtesy of Google images. Go Google. I have to say, having this some 10 days off work and school has been amazing. Although work resumed this week, and school (officially) starts next week, I already have homework and studying lined up for my Thursday, Friday, and Saturday nights.


The break off did give me time to consider crafts. I know this seems like a stretch, but the time off gave me some perspective. Instead of trying to watch all the seasons of  Breaking Bad in about three days, nonestop, I should have been more productive. I used to love to photograph, well, anything really. To draw. To paint. To crochet. Just make something out of nothing, so to speak. So I’ve started a smallish list of crafts that I’ll be working on during the next few months and hopefully into the summer. I’m going to try to get a few homemade gifts out of the way, as well as general jamming and homemade pantry goods.

Things to look forward to is lots of BBQ and overall sauces. As well as, some freezer staples, and jamming fun. Nothing says fun like berries bubbling on a hot day, and slaving over a hot water bath for delicious, slick, jam. Indeed.

Similarly, I will try to share my crafting ideas here as well. For those that aren’t into it, I’m not good at writing, or reading patterns, so those posts will be short, and will probably feature food so there’s a little bit for everyone coming up!

Now to the steak.

I just felt like having red meat. I’m American after all (hehe, watching King of the Hill right now, and it’s seeping into my thoughts). I got this really nice 5 oz tri tip from the grocers the other day and what better day than, actually, a few days ago, to make it and settle my red meat craving?

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GARLIC STEAK w/ Congnac Sauce

  • 1 steak (preferably an inch thick, at least, any cut you like)
  • 3 cloves of garlic, minced
  • 1 tbsp of olive oil
  • cognac, optional
  • heavy cream , optional (for the sauce)
  • salt and pepper to taste

All a steak needs is salt and pepper, if the meat is good. That’s what my step-dad taught me, and dammit if he wasn’t right. Start off by patting the meat down on a paper towel (Julia Child’s secret to perfectly browned meat). Season with salt and pepper on both sides. If you like, you can add more flavors, like paprika and granulated onion.

Heat the oil in the pan, and after about five minutes, making sure the pan is nice and hot, add the garlic. Stir for maybe 45 seconds to infuse the oil and take out of the pan. Place the steak into the skillet and top with garlic. Cook for 3 minutes a side depending on thickness. I had to cook mine about 5 minutes a side, and it was still pretty medium rare ( I had a thick, short piece, so I had to be patient).

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Take off the garlic and place either on same plate or to the side of the skillet and flip your steak over. Place the garlic back on top of the steak.

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Okay, here I added some cayanne pepper. It was so hot and nice with the cream sauce- just a thought.

Take off the heat and place on plate, covering with foil, to rest. Add in a splosh of cognac to deglaze the pan. Maybe 3 tbsp. Wait a minute for it to cook off, and add approx 1/4 cup of cream. This depends on how you want to make your sauce. Season with salt and pepper (easy on the salt, just a pinch if necessary), and pour over the steak.

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Side note: I realize these are awful photos, but I was in a hurry when I was making this, we are talking about steak, aren’t we? Who wouldn’t be in a rush? 😉