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Rabbit Baked in Clay With Wild Mushrooms and Sour Cream (Pecheny

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)138.0036
Energy (kCal)1920.2176
Carbohydrates (g)89.4185
Total fats (g)114.1517
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak the dried mushrooms in ½ cup water for 1 hour. Drain, pat dry with paper towels, chop fine, and set aside. Reserve the soaking liquid for another use. | 2. In a large skillet, fry the bacon over medium heat for about 5 minutes. When it has rendered its fat, remove the bacon with a slotted spoon and set aside to drain on paper towels. | 3. Add the rabbit, a few pieces at a time, to the bacon drippings and brown on all sides over medium heat. Transfer the browned pieces as they are done to a large unglazed earthenware casserole with a lid. | 4. Wipe out the skillet and melt 4 Tablespoons of the butter in it over medium heat. Add the onions, parsnip, and dried mushrooms, and sauté, stirring occasionally, until the vegetables are softened and lightly colored, about 10 minutes. | 5. Meanwhile, preheat the oven to 350 degrees F. | 6. Combine the ingredients for the bouquet garni in a cheesecloth bag and add the bouquet garni and the stock to the skillet. Bring to a boil, and boil for 1 to 2 minutes. | 7. Add the sautéed vegetables and stock, the reserved bacon, and salt and pepper to the casserole with the rabbit. Bake uncovered, for 45 minutes. | 8. Wipe the fresh mushrooms clean with a damp paper towel. Separate the stems from the caps, if the mushrooms are large, and slice both not too thin. | 9. Wipe out the skillet again and melt the remaining 2 Tablespoons butter in it over medium heat. Add the mushrooms and sauté until they throw off and reabsorb their liquid, about 12 minutes. | 10. Check the rabbit and, if it’s tender, remove the pieces to a heated platter with a slotted spoon. Do not turn off the oven. | 11. Remove the bouquet garni from the sauce and discard. Press the sauce through a sieve or pass through a food mill. Transfer to a saucepan and heat over medium low heat for 2 minutes. Combine the heavy cream and the sour cream in a small bowl. Whisk a little of the sauce into the cream mixture, then whisk the cream mixture into the sauce in the pan. Whisk in the vermouth and cook for 5 minutes more, without allowing it to boil. | 12. Return the rabbit to the casserole and stir in the sautéed mushrooms and the sauce. Bake, uncovered, for 7 minutes more. | 13. Serve the rabbit directly from the casserole, sprinkled with a little parsley. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    wild mushroom choice 6 rinsed 403.4676 0.0 89.7602 2.2667
    bacon 4 slices diced 467.04 1.4336 14.1344 44.4528
    rabbit 2 cut - - - -
    butter 6 tablespoons unsalted 513.0 23.570999999999998 16.029 43.2
    onion 2 chopped 88.0 20.548000000000002 2.42 0.22
    parsnip 1 peeled cut 99.75 23.9267 1.5959999999999999 0.39899999999999997
    chicken stock 2 cups 172.8 16.944000000000003 12.095999999999998 5.76
    parsley 8 sprigs 2.88 0.5064 0.2376 0.0632
    bay leaf 2 - - - -
    black peppercorn 6 403.4676 0.0 89.7602 2.2667
    salt black pepper ground 403.4676 0.0 89.7602 2.2667
    wild mushroom bolete 1 lb 403.4676 0.0 89.7602 2.2667
    heavy cream 1/4 cup 102.0 0.8220000000000001 0.852 10.824000000000002
    cream 3 tablespoons sour 71.28 1.6668 0.8784 6.966
    vermouth 1/4 cup 403.4676 0.0 89.7602 2.2667
    parsley chopped 2.88 0.5064 0.2376 0.0632

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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