Rabbit, Chanterelle, and Fingerling Stew

rabbit, chanterelle, and fingerling stew

serves: 10
cost per serving: $7.70

1 rabbit (2-3 lb)
ghee
corn meal
sprouted wheat flour
4 c chicken stock
1 bottle red wine
6-8 shallots
1 head garlic
1 leek
4 celery stalks
6 carrots
.4 lb yellowfoot chanterelle mushrooms
1 bunch of rainbow chard
1.5 lb  ruby crescent fingerling potatoes
rosemary
marjoram
thyme
parsley
salt
pepper

rinse rabbit and pat dry with paper towels. salt rabbit with a tsp of salt on all sides. let sit in the fridge for 24 hours. take rabbit out of the fridge and let come to room temperature for about an hour. peel shallots and garlic. chop shallots, garlic, celery, and leek into decent sized chunks. chop the rabbit into 6 pieces and dust on all sides with cornmeal. light a large cast iron pan over a medium high heat, add some ghee. when the ghee has melted add the rabbit and let it brown quickly on all sides. set rabbit aside on a plate. remove bits of corn meal from pan. pull out another large pan (you will need two to make this dish) warm both pans over a medium heat, add some ghee, once melted divide the chopped vegetables among them and saute until clear, add the rabbit back to the pan with chicken stock and red wine. bring to a boil, lower the heat to a simmer, cover and let cook for 1.5-2 hours. dust dirt from mushrooms using a small brush. wash and chop carrots and potatoes into large circles. steam potatoes (in another pan) for 30 min. remove stems from herbs and chop until they are in little pieces. mix a little water with whole wheat flour and add to stew to thicken. add carrots and mushrooms and cook for another 20 minutes. remove center stem from chard and slice into ribbons. add potatoes, chard and herbs let sit in the covered pot with the flame off to wilt slightly, try to avoid cooking the greens too much.

Devil’s Gulch Ranch rabbit

leek, garlic, shallots, celery, and rainbow carrots

chop shallots, garlic, celery, and leek into decent sized chunks

chop the rabbit into 6 pieces

Tierra Vegetables oaxacan green cornmeal

put some cornmeal on a plate

dust rabbit on all sides with cornmeal

light a large cast iron pan over a medium high heat, add some ghee, when the ghee has melted add the rabbit and let it brown quickly on all sides

set rabbit aside on a plate, remove bits of corn meal from pan, pull out another large pan (you will need two to make this dish) warm both pans over a medium heat, add some ghee, once melted divide the chopped vegetables among them and saute until clear

add the rabbit back to the pan

add red wine, bring to a boil, lower the heat to a simmer, cover and let cook for 1.5-2 hours

yellowfoot chanterelle mushrooms

dust dirt from mushrooms using a small brush

chop carrots into large circles

ruby crescent fingerling potatoes

fresh herbs

remove stems from herbs and chop until they are in little pieces

sprouted whole wheat flour

mix a little water with whole wheat flour and add to stew to thicken, it should look more like a liquid than this when finished

remove center stem from chard and slice into ribbons

add potatoes, chard and herbs let sit in the covered pot with the flame off to wilt slightly, try to avoid cooking the greens too much

nutritional value:

rabbit:
low in sodium. a good source of niacin, iron, and phosphorus. a very good source of protein and vitamin B12.

ghee:
this is butter from which the water and milk solids have been removed. aids in digestion by stimulating the secretion of digestive juices. when used with herbs, it carries their medicinal properties to the tissues. does not increase cholesterol as many other oils do, but promotes the healing of wounds.

corn meal:
yellow corn helps to build bone and muscle and is excellent food for the brain and nervous system. prevents cancer. lowers risk of heart disease and dental cavaties.

wheat:
stimulates the liver to cleanse itself of toxins. good for the heart. when prepared properly, is a cancer inhibitor.

chicken stock:
aids digestion. acts as a protein sparer, allowing the body to more fully utilize the complete proteins that are taken in. helps prevent and mitigate infectious disease.

shallot, leek:
fights infection. antibiotic. keeps blood vessels free of clots. relaxes bronchial muscle. contains the potent anticancer bioflavonoid quercetin, which is not destroyed by cooking. helps to remove heavy metals and parasites from the gastrointestinal tract. cleanses the system of urea and sodium. prevents tooth decay.

garlic:
one of the most beneficial foods for the digestive system. aids in the elimination of noxious waste matter and toxic heavy metals from the body. boosts immunological functions. purifies the bloodstream by removing sticky inorganic deposits in the blood vessels. regularizes the action of the liver and gallbladder.

celery:
blood cleanser. reduces blood pressure. enhances blood flow. cancer preventative. strongly alkaline. aids in digestion. nourishes blood cells. eliminates accumulated waste. good souce of vitamin A.

carrot:
one of the best detoxifiers. alkalizing, cleansing, nourishing, and stimulating to almost every system in the body. sloughs off morbid wastes. rebuilds healthy cells. one of the best foods for the liver and digestive tract. good for the eyes and vision. it’s pectin reduces blood cholesterol levels.

mushrooms:
many minerals and vitamins. among the few rich organic sources of geranium, which increases oxygen efficiency, counteracts the effects of pollutants, and increases resistance to disease. rich in zinc, which regulates the prostate gland function, and helps in the metabolism of animal and plant proteins.

swiss chard:
has a high oxalic acid content, which is beneficial in the uncooked state, but harmful when cooked because it becomes harmful when cooked and is destructive of calcium. good for the digestive system.

potatoes:
raw potatoes, contain a sugary carbohydrate that is readily digested and enters the bloodstream slowly to provide the constant energy we need. when potatoes are cooked in any manner except steaming, the value of the mineral elements and most of the vitamins are lost, and the sugars are converted into starchy carbohydrates, which leave and acid end product in the process of digestion. steamed potatoes retain the most vitamins and minerals and are still strongly alkaline. fried in fat, potatoes are not only indigestible, but also have a tendency to reek havoc on the liver and gallbladder.

rosemary:
helps alleviate nervous conditions, headaches, and respiratory troubles. corrects and improves the function of the liver and gallbladder. strengthens and tones the muscles of the stomach. high in easily assimilable calcium and benefits the nervous system. alleviates depression, eases headaches, preserves good humor, and eliminates negativity of all kinds.

marjoram:
benefits a sour stomach. corrects loss of appetite. increases white blood corpuscles and improves circulation. relieves abdominal cramps.

thyme:
beneficial in supporting immunological functions and overcoming fatigue and physical weakness after illness.

parsley:
facilitates oxygen metabolism. cleanses the blood. dissolves sticky deposits in the veins. maintains elasticity of blood vessels. helps to remove kidney stones and gall stones. stimulates adrenal sections.

salt:
rids the body of carbon dioxide. aids in digestion. balances body’s acid-alkaline level. stimulates the liver. critical for preserving the serotonin and melatonin levels in the brain. vital for sleep regulation and bone structure.

pepper:
aids in digestion and relieves gas. anti-inflammatory. protects the liver. antioxidant and antibacterial.

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