Category — Meat

2 rabbits – (2 1/2 lbs ea) or 1 hare; cut into serving pieces
Rabbit livers
2 large onions
1 bay leaf
2 1/2 cups red Burgundy wine
1 tablespoon red-wine vinegar
Juice of 1 lemon
1 pinch dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
5 1/2 tablespoons butter
1 tart apple; peeled, cored and chopped
2 shallots; minced
2 cups beef broth
2 teaspoons cornstarch; dissolved in 1 tablespoon water
1 teaspoon Kitchen Bouquet

Slice 1 onion thin and break into rings. Put onion rings, rabbit, and bay leaf in a shallow bowl. Pour on a mixture of wine, vinegar, lemon juice, thyme, salt, and pepper. Cover and refrigerate for 24 to 36 hours; less time for young rabbits.

Drain rabbit. Reserve marinade and onion rings but discard bay leaf. Chop livers and saute in 2 tablespoons of the butter. Chop remaining onion and add with apple to livers. Saute until onion is soft. Add 1 cup of the reserved marinade and simmer, covered, for 1 hour.

Melt remaining butter and brown rabbit well on all sides. Add shallots, reserved onion rings, rest of marinade, and beef broth. Simmer, covered, for about 1 hour, or until tender. Remove rabbit and keep warm.

Puree liver mixture in a blender. Stir liver puree, constarch mix, and Kitchen Bouquet into pan liquid. Cook, stirring, until smooth and thickened. Simmer, covered, for 10 minutes more. Serve the sauce with the rabbit.

This recipe yields 6 to 8 servings.

Source: THE HUNTER’S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 Published by Winchester Press, New York

  

4 sirloin steaks (3/4 lb each)
3/4 lb lean ground pork
1/2 cup fresh bread crumbs
2 tablespoons fresh parsley, chopped
2 tablespoons lemon juice
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 cup butter

Popular in Belgium and Holland, these steak roll-ups, which resemble small birds, are often prepared by the butcher and cooked at home. Buy steaks that are about 1/2 inch thick.

Between 2 pieces of waxed paper, pound steaks to 1/4 inch thickness. Cut into 8 X 4 inch pieces. Combine pork, bread crumbs, parsley, lemon juice, pepper, salt and nutmeg. Shape into 8 balls. Place one portion of pork at short end of each steak. Roll up steaks to enclose pork. Tie rolls with string at 1 inch intervals.

In a large heavy bottomed Dutch oven or 2 skillets, melt butter over high heat; brown roll-ups all over, in batches. Cover and cook over low heat for 10 to 15 minutes, turning occasionally or until pork is no longer pink. To serve, remove string, slice and spoon pan juices over top.

Remarks: 8 servings.

Source: Canadian Living, November 1993.

  

200 g – 7 oz. pork in cubes
4 German sausages
2 finely chopped onions
1 bottle of beer
1/2 beef-tea cube
750 g – 1,6 lb potatoes
1 small green cabbage
pepper and salt
ground cloves to taste

Season the pork cubes and fry together with the sausages and the onions. When browned, add beer and beef-tea cube. Stew for 20 minutes.

In the meantime slice the cabbage, put the cabbage on the meat and stew till soft. Cook the potatoes.

When the meat stew is ready, add the hot potatoes and mix carefully. Season with pepper, salt and ground cloves, if you wish.

Serve with beer.

Remarks: 4 servings.

Source: my collection

  

1 kg – 2,2 lb potatoes
1 kg – 2,2 lb carrots
1 finely chopped onion
50 g – 1,75 oz. butter
250 g – 8,75 oz. bacon
a sprig of thyme
1 tablespoon chopped parsley
some milk
salt and pepper

Clean the carrots and slice them into thin rounds. Melt the butter in a large pan and fry the onion until it is golden. Add carrots, thyme, parsley and salt and pepper to taste. Add water to cover the vegetables and let simmer for 40 minutes.

Cook the potatoes in salted water for 20 minutes. Cut the bacon in small pieces and fry them slowly. When everything is ready mix the vegetables with the potatoes and the bacon. Add some milk and pass through a vegetable shredder. Season with pepper and salt.

Serve very warm with baked sausages and mustard.

Remarks: 4 servings.

Source: my collection

  

4 – 6 cleaned pork kidneys
pepper and salt
butter
200 g – 7 oz. white mushrooms
1 onion, chopped
150 g – 5,25 oz. ham, in fine strips
cognac or brandy
white wine
chopped parsley

Season the kidneys with salt and pepper and fry them in butter. Cut the mushrooms in slices and fry them too. Add the chopped onions to the kidneys and brown them slightly. Add the ham and mix well. Add the mushrooms, pour some cognac over the dish and flamb?. Add some white wine and mix well. Add seasonings to taste.

Sprinkle with chopped parsley and serve with baked potatoes.

Remarks: 4 servings.

Source: my collection.

  

2 oz – 60 g chopped salt pork
1 bay leaf
1 lb – 500 g beef chuck in chunks
1 ts thyme
3 onions thinly sliced
3 tb Dijon mustard
1 ts flour
1 French bread (stale)
1 1/2 tb vinegar
2 c – 5 dl Belgian dark Trappist beer
1 parsley sprig
1 tb packed brown sugar

Blanch salt pork in boiling water 5 minutes. Drain and rinse well; pat dry. Transfer to heavy large skillet and cook over medium flame until lightly browned. Remove from skillet using slotted spoon and reserve for use in salads or other dished. Increase heat to medium high. Add beef to skillet in batches (do not crowd) and cook until well browned on all sides, turning with spatula.

Transfer meat to heavy 2 to 3 quart saucepan. Add onions to skillet reduce heat slightly and cook until deep golden brown about 10 minutes, stirring occasionally. Blend in flour and cook about 30 seconds, watching carefully so flour does not burn. Add stout and stir, scraping up any browned bits. Bring mixture to boil. Pour over beef. Blend in vinegar, sugar, parsley, bay leaf and thyme. Cover saucepan and simmer mixture for 30 minutes. Spread mustard over bread. Press bread into stew. Cover and cook until meat is tender, about 1 hour. Remove bay leaf and discard. Serve immediately. Serve with boiled potatoes, green salad and beer.

Remarks: 4 servings.

Source: my collection