Posts Tagged ‘garlic’

Snowshoe Hare Stew

Ingredients: (Serves 6)
1 Snowshoe Hare cut in pieces (Marinated in a coarse red wine overnight)
6 Carrots cut into pieces
6 Medium sized potatoes peeled and cut in pieces
5 Slices of bacon
15 Sliced Mushrooms
1 Minced onion
3 Cloves of garlic
3 Bay leaves
3 Cloves

1. Pre-heat the oven at 350 Fahrenheit
2. Cook onion in canola oil until translucent then add the pieces of hare to sear until brown.
3. Put the hare pieces in a cast iron roasting pot with the garlic and onions.
4. Add carrots and potatoes to the cast iron roasting pot.
5. Brown bacon with mushroom slices, and then add them to the pot.
6. Add Bay leaves and cloves to the pot also and mix everything together.
7. Add two cups of the same wine used to marinate the meat.
8. Cook in the oven for two and half hours.


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Ingredients: (Serves 4)
3 tbsp soy sauce
¼ tsp Chinese five-spice powder
¼ tsp pepper and pinch of salt
4 duck legs or breasts cut into pieces
3 tbsp vegetable oil
1 tsp dark sesame oil
1 tsp finely chopped ginger root
1 garlic clove, finely chopped
4 scallions, white part thinly sliced, green part shredded
2 tbsp rice wine or dry sherry
1 tbsp oyster sauce
3 whole start anise
2 tsp black peppercorns
16-20 fl oz/450-600ml/2-2 ½ cups chicken stock or water
6 dried shiitake mushrooms soaked in warm water for 20 minutes
8 oz/225g canned water chestnuts, drained
2 tbsp cornstarch

1. Combine 1 tablespoon of soy sauce, the five-spice powder, pepper, and salt and rub over the duck pieces. Place 2 1/2 tablespoons of vegetable oil in a flameproof casserole, add the duck pieces and cook until browned, then transfer to a plate and set aside.
2. Drain the fat from the casserole and wipe out. Add the sesame oil and remaining vegetable oil and heat. Add the ginger root and garlic and cook for a few seconds. Add the sliced white scallions and cook for a few more seconds. Return the duck to the casserole.
Add the rice wine, oyster sauce, start anise, peppercorns, and remaining soy sauce. Pour in enough stock to just cover the duck. Bring to a boil, cover, and let simmer gently for 1 11/2 hours, adding more stock if necessary.
3. Drain the mushrooms and squeeze dry. Slice the caps; add to the duck with the water chestnuts, and let simmer for an additional 20 minutes.
4. Mix the cornstarch with 2 tablespoons of the cooking liquid to form a paste. Add to the remaining liquid, stirring, until thickened. To serve, garnish with green scallion shreds.

Designed by Terry Jeavons & Company. Perfect Chinese.Parragon Books Ltd 2007.
Page 84 –Main dishes

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