Guest guest Posted October 11, 2005 Report Share Posted October 11, 2005 Please do not send me recipes for chicken livers, rabbit, etc. If I continue to receive these I must decline from this list. There are 25 messages in this issue. Topics in this digest: 1. cathrineq has sent you a recipe cathrineq 2. cathrineq has sent you a recipe cathrineq 3. cathrineq has sent you a recipe cathrineq 4. cathrineq has sent you a recipe cathrineq 5. cathrineq has sent you a recipe cathrineq 6. terebinthus has sent you a recipe terebinthus 7. terebinthus has sent you a recipe terebinthus 8. terebinthus has sent you a recipe terebinthus 9. terebinthus has sent you a recipe terebinthus 10. veggiehound has sent you a recipe veggiehound 11. veggiehound has sent you a recipe veggiehound 12. veggiehound has sent you a recipe veggiehound 13. terebinthus has sent you a recipe terebinthus 14. cathrineq has sent you a recipe cathrineq 15. cathrineq has sent you a recipe cathrineq 16. cathrineq has sent you a recipe cathrineq 17. cathrineq has sent you a recipe cathrineq 18. shoshana_mz has sent you a recipe shoshana_mz 19. shoshana_mz has sent you a recipe shoshana_mz 20. shoshana_mz has sent you a recipe shoshana_mz 21. shoshana_mz has sent you a recipe shoshana_mz 22. veggiehound has sent you a recipe veggiehound 23. veggiehound has sent you a recipe veggiehound 24. cathrineq has sent you a recipe cathrineq 25. shoshana_mz has sent you a recipe shoshana_mz ______________________ ______________________ Message: 1 11 Oct 2005 07:29:53 -0400 cathrineq cathrineq has sent you a recipe This Epicurious.com recipe BRAISED RABBIT WITH EGG NOODLES has been sent to you from cathrineq You can view the complete recipe online at: http://www.epicurious.com/recipes/recipe_views/views/108101 BRAISED RABBIT WITH EGG NOODLES 1 (2 1/2- to 3 1/2-lb) rabbit, cut into 8 serving pieces 1 teaspoon salt 1/2 teaspoon black pepper 1/4 cup extra-virgin olive oil 2 medium onions, halved lengthwise and then cut lengthwise into 1/4-inch slices 2 garlic cloves, finely chopped 2 (4- by 1-inch) strips fresh orange zest 1 (3- to 4-inch) cinnamon stick 2 Turkish bay leaves or 1 California 1/2 cup dry red wine 2 cups canned crushed tomatoes (from a 28-oz can) 1/2 cup water 8 oz dried egg tagliatelle or egg fettuccine 1 tablespoon chopped fresh flat-leaf parsley Special equipment: a deep 12-inch ovenproof skillet (preferably with a lid) or a 5-qt wide heavy pot Preheat oven to 350°F. Pat rabbit pieces dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 2 tablespoons oil in skillet over moderately high heat until hot but not smoking, then brown rabbit in 2 batches, turning over once, about 6 minutes per batch. Transfer as browned to a plate. Reduce heat to moderate and cook onions, garlic, zest, cinnamon stick, and bay leaves in remaining 2 tablespoons oil, stirring frequently, until onions are beginning to brown, 4 to 5 minutes. Add wine and deglaze skillet by boiling, stirring and scraping up any brown bits, until wine is reduced by about half, about 2 minutes. Stir in tomatoes, water, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Nestle rabbit pieces in sauce and bring to a simmer. Cover skillet tightly with lid or heavy-duty foil, then braise in middle of oven 30 minutes. Turn rabbit over and continue to braise, covered, until rabbit is tender, 25 to 30 minutes more. While rabbit is braising, cook pasta in a large pot of boiling salted water until al dente. Drain pasta well in a colander and transfer to a large platter. Discard zest, cinnamon stick, and bay leaf from sauce. Arrange rabbit over pasta, then spoon sauce over top and sprinkle with parsley. Cooks' note: • Rabbit can be braised 1 day ahead and cooled, uncovered, then chilled, covered. Reheat on top of stove until hot. Gourmet May 2003 For more information on preparing this recipe, go to http://www.epicurious.com/recipes/recipe_views/views/108101 Find the perfect companion for this recipe by searching over 17,000 other Bon Appetit- and Gourmet-tested recipes on Epicurious.com. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 11, 2005 Report Share Posted October 11, 2005 Relax... someone must have hacked the list - trust me, I still have nightmares about rabbit, aside from not eating meat in 17 years, I'd never get near a dead rabbit again, so it's funny the recipe " I " sent was for rabbit (blech.) Looks like it calmed down now. Not sure if the moderators have sorted it out, but it was an obvious hack - probably by some meat eater thinking s/he was making a joke. Hope you had a great Thanksgiving! Cathrine Quote Link to comment Share on other sites More sharing options...
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