Minnesota History Center cooking class goes wild with duck and rabbit
Next, Brian Crouch, a chef at La Belle Vie, showed the group how to butcher and prep a fresh duck.
Crouch then demonstrated a pan-seared cooking technique that was finished in the oven. Pan searing uses very high heat to crisp the skin and seal in the juices, Crouch explained, leaving you with tender, medium-rare duck. He also stressed the importance of using all the parts of the bird--many of the scraps are perfect for preparing stock.
|Mike DeCamp of La Belle Vie|
For those of you wanting to try a beginner's recipe for wild game at home, we will leave you with this recipe for rabbit stew.
Easy Rabbit Stew
1 frozen dressed rabbit
1 large onion, cut up
1-2 stalks celery, sliced
2 cloves garlic, shopped
Salt and pepper
1/2 tsp. oregano
1 Tbsp. dried parsley
1-2 carrots, cut up
3 Tbsp. catsup or tomato paste
cayenne pepper to taste
1 cup liquid (white wine, cider, tomato sauce or water)
1/2 cup vinegar, 2 Tbsp. salt, 2 cloves garlic--minced, and cold water to cover.
OR 1 cup dry vermouth, 1 bay leaf--crumbled, and 3 Tbsp. fresh lemon juice.
Defrost rabbit meat overnight in one of the marinades above. Brown rabbit with vegetables in hot skillet for 5-10 minutes. Place rabbit and other ingredients in crock pot. Cover and cook on low 8-10 hours. Serves 4-6.