News The Morning News
posted by October 17 at 7:20 AMon
On Notice: Chicago Tribune drops AP after rate increase.
The children are our future: Anti-drug rally gets students fired up, chanting “Just Say No.”
Reassessing: Saint Petraeus says Afghanistan will be “the longest campaign of the long war.”
No Charges: Secret Service says no one yelled “kill him” at Palin rally in Scranton.
Chicago Transit: The most expensive in the US, survey says.
Don’t Mess With Mommy: Parents protest mandatory flu vaccinations in New Jersey
Dealing With the Economy: Yet another thing some study says women are doing wrong.
Sen. Stevens: Takes the stand.
Firing Back: Lobbyist sues Gregoire supporters for including him in anti-Rossi ad.
Heavy: Taken together, humans and our domestic animals now outweigh all other animals on earth.
Carnivorous, Leek-Free Recipe of the Day: Rabbit, Mushroom and Tarragon Stew (Recipe and photo via We Are Never Full)
3 rashers of bacon, cut into pieces
1 small onion, diced finely
3 cloves garlic, minced
8 oz button mushrooms, cleaned and sliced lengthwise
1 whole rabbit, cut into pieces (have your butcher do this)
3 sprigs of tarragon - 2 with tarragon leaves removed and chopped and 1 left whole, bruised by back of a chef’s knife
2 1/2 cups of white wine
2 heaping tablespoons of dijon mustard
1 1/2 cups of chicken stock
1/2 cup light cream
Heat heavy-bottomed pan/pot to medium-high and cook bacon pieces until almost crispy. Remove with a slotted spoon and set aside.
Pour bacon fat into a bowl and, starting with one tablespoon, add the fat back to the pot. Cook onion, garlic and mushroom in the bacon fat until medium-soft (about 5-6 minutes). Remove and set aside in the bowl with the bacon.
Season the rabbit pieces with salt and pepper. Add a bit more bacon fat (or butter if you’d prefer) back to the heavy-bottomed pan and add your rabbit pieces. Sear the outside on all sides of each piece until they are nice and golden brown (about 6 to 8 minutes). Remove to a plate for a moment.
Deglaze the bottom of your pan with wine - keep heat up to medium and scrape all the bits from the bottom of the pan. After about a minute or so, add your chicken stock, tarragon, bruised tarragon sprig and mustard. Stir.
Now, add back everything - rabbit, mushrooms, bacon, onions, garlic, etc. - to the pan. Bring to a boil and then lower to medium/medium-low and simmer, covered for 30 minutes. After that, continue to simmer the dish uncovered for another 20 to 30 minutes. It will cook down to a thicker sauce.
Finish by stirring in the cream and fishing out the loose tarragon sprig.