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.
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 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.
(Only half of the salad dressing will be consumed with the half cup of salad greens)
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.