Chef Rob Stinson cooks Rabbit Cacciatore with 3 herb vegetable pasta and a Balsamic Salad. Our guest is Rebecca Turner and she will show us an easy way to make pancakes. We travel to Sandy Hook MS to check out the Rabbit Man farm.
Recipe
RABBIT CACCIATORE
Ingredients:
- 5 oz Rabbit Pieces
- 2 tbspn thin sliced onion
- 2 tbspn valarosa tomato sliced
- 2 tbspn sliced domestic mushrooms
- 1 tbspn sliced bell pepper: yellow if possible
- 1 tbspn minced garlic fresh
- 1 tspn diced oregano fresh
- ½ tspn rosemary fresh
- ½ tspn fresh thyme
- 3 tbspn no salt low fat vegetable stock
- 3 tbspn very dry white wine (cooks out completely)
- Zero fat spray
- 1 tspn black pepper
- 1/8 tspn crushed red pepper
- ½ tspn tomato paste
RABBIT CACCIATORE PREPARATION
Spray rabbit pieces with zero fat, sprinkle with pepper and sear in saute pan till brown. Add onion, mushrooms, garlic, valarosa tomatoes, bell pepper, rosemary, thyme and oregano. Deglaze with wine over the next five minutes and add tomato paste. Simmer with vegetable stock and place in oven to finish cooking at 350 for 10-12 minutes.
3 HERB VEGETABLE PASTA
Ingredients:
- Zero fat spray
- 1 tbspn minced garlic
- 1 tspn black pepper
- 4 tbspn Zucchini spiral cut 4-6” long
- 4 tbspn Yellow Squash spiral cut 4-6” long
- 2 tbspn Leeks julienne cut
- 1 tbspn no salt no fat vegetable stock
3 HERB VEGETABLE PASTA PREPARATION
Carefully spiral cut (use spiral cutter and show how affordable they are on line) zucchini and squash. Julienne the leeks and add all to hot sprayed pan. Remove when all veggies are pliable. Add stock to pan and keep warm till ready to serve.
BALSAMIC SPRING SALAD
Ingredients:
(Only half of the salad dressing will be consumed with the half cup of salad greens)
- 1 tbspn garlic
- ¼ squeeze whole lemon
- ½ tspn Dijon mustard
- 1 tspn black pepper
- 1/8 tspn hot sauce
- 1 tspn chopped chives
- 1 tspn balsamic vinegar
- 1 tspn white wine
- 1 tbspn stock
- ½ cup spring salad mix
BALSAMIC SPRING SALAD PREPARATION
Place garlic, pepper, hot sauce and Dijon mustard in mixing bowl and blend well. Using stock like oil, blend in slowly the balsamic to the stock and wine. Toss spring mix in bowl and remove to a new serving bowl so excess dressing doesn’t drench salad mix.
