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Tuesday, May 22, 2012

BUSAQUE DE CONEJOS WITH 15TH C THICK SAUCE FOR RABBIT RECIPE

(busaque fr bushe, thick), a thick sauce for rabbit. [Nola. 1989:liii-2]

THICK SAUCE FOR RABBIT ADAPTED FROM 
NOLA’S liii-2 BUSAQUE DE CONEJOS
For 6 persons

Rabbit with juniper berries
Photo by: FotoosVanRobin
Ingredients

2 rabbits, about 4 lbs
½ tsp salt
¼ tsp freshly chopped pepper
2 sprigs thyme
1 sprig fresh rosemary
2 bay leaves
spices
2 c chopped onions
¼ c virgin olive oil
2 slices toasted bread
1 c toasted almonds
1 c dry red wine
3 c meat broth
1 tbsp crushed juniper berries

Preparation


PREHEAT OVEN TO 425ºF/220º C

Skin the rabbit. Open it and place it in a roasting pan with the onions quartered.  Cook 5 minutes.
  
Chop the rabbit into pieces and return them to the pan with bones. Add the oil and gently sauté the meat with the onions until the latter are translucent and the meat is browned. Chop the almonds and toast and add them to the pan, stirring them to soak up the juices. Remove the rabbit, onions, bay leaves and other herbs. Add the wine and broth, stirring constantly to deglaze the roasting pan.

Pour this mixture into a food processor and grind well. Strain this back into the roasting pan. Gently boil until the sauce thickens, stirring constantly. Add rabbit, onions and herbs. Cook 6-8 minutes until the meat is firm and serve.

2 comments:

  1. This is amazing, but I have been making this recipe for years (excepting the almonds)out of my own brain!!!! only I use to marinate the meat with the herbs, wine and juniper first. How could Nola enter into my head I can hardly tell, unless it is a matter of common sense: rabbit suggests "herbs" and the juniper came into my way through North Italy (the Alps of Trent-Bozen or South Tirol). An excelent companion in this case is polenta.
    This kind of preparations with rich sauces are better from one day to other, because they become tastier and the sauce thicker.

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  2. Actually, I spied on your kitchen! - Nola only says 'add all the good common spices to the juice from the rabbit and made a sauce that is a little bitter.' He does not mention juniper berries but as you added herbs, juniper naturally brings out the flavor of the meat is the animal if has been eating it. It is a rule of thumb, herbs used when cooking are the ones the animal ate when alive. So that's one of the reasons why you are such a good cook!

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