这些用培根油制成的面条状饺子是正宗的南方烹饪。它们很容易准备,也很美味,所以很容易理解为什么它们是主食(而且它们很好地利用了每个人以前都有的水槽下面的培根脂肪罐)。但这些鲜嫩的饺子最棒的地方在于,它们真的吸收了美味的炖汁,并带出了兔肉的味道。我发现整只兔子最容易炖,但如果你买的是预先准备好的,也没关系,它们会以同样的方式煮熟。当你从兔肉上取下鲜嫩的肉时,不要把它切得太细(大块的肉会让你看起来更漂亮),还要特别小心地挑出小骨头。我总是把肉挑两次,以确保每一块都吃到。
成分
供6至8人享用
炖:
饺子:
斯图:
步骤1
用盐和胡椒给兔子调味。在烹饪之前,在兔子身上撒上面粉,抖掉多余的。
步骤2
用中火加热一个大的铸铁煎锅。加入起酥油和培根,搅拌,直到起酥油融化,培根煮到一半,大部分脂肪都出来了。将熏肉油从煎锅中沥干(必要时过滤),冷藏至需要时使用(冷冻后的油将用于包饺子)。你应该有大约5汤匙的脂肪。(如果你没有足够的5汤匙,你可以加入猪油或蔬菜起酥油。)
步骤3
同时,在一个大的铸铁荷兰烤箱中用中高火加热植物油。当油很热的时候,加入兔子块,煮到均匀的棕色,必要时用钳子把兔子翻过来。当兔子变成褐色时,加入洋葱、芹菜、胡萝卜和大蒜,翻炒,直到蔬菜被脂肪覆盖,然后加入酒。将混合物煮沸,转小火炖至减少一半。加入鼠尾草、百里香和鸡汤,再次煮沸,关小火,盖上锅盖,小火炖(翻动兔子一到两次以便煮得均匀),直到肉很容易从骨头上脱落,大约需要1个半到2个小时。
步骤4
炖兔肉的时候,准备饺子。在柜台上或一个大碗里把干的材料搅拌在一起,然后加入冷冻的培根油。用你的手指将干的原料和脂肪混合,直到混合物像粗糙的鹅卵石。在混合物的中心打一个井,然后往井里加水。用手指在液体中揉成面团。稍微揉一揉,使其混合均匀,然后将混合物揉成球状。在轻轻撒上面粉的表面上,用擀面杖把面团擀成非常薄的形状(薄薄的馅饼面团,比意大利宽面条厚一点)。如果面团开始粘连,就把它翻过来。用刀将面团切成1 * 4英寸的小块,然后放在一边。
步骤5
将一大锅大量加盐的水煮沸。加入饺子,煮3到5分钟,直到变软,沥干水分。用少许油搅拌饺子,防止它们粘在一起,然后放在一边。
步骤6
当兔子煮好后,用钳子把它转移到烤盘上。把炖菜滤掉,保留肉汤。把肉汤里的脂肪撇去备用。用你的手指把兔肉和骨头分开,仔细地摸任何小骨头,然后放在一边。
步骤7
在荷兰烤箱中用中高火加热备用的植物油和植物油。加入洋葱,防风草,波布拉诺,胡萝卜,芹菜,大蒜,牛至,月桂叶,盐和胡椒粉,搅拌,直到变软,大约5到7分钟。加入芥末和葡萄酒,搅拌,直到锅脱釉,大部分葡萄酒蒸发。加入备用的高汤,刮掉所有棕色的部分。炖10分钟左右,然后加入备用的兔肉,再炖20分钟。
步骤8
为了完成这道菜,加入煮熟的饺子,搅拌在一起,直到热透,就可以吃了。如果你不打算一次把所有的菜都端上来,那就把饺子放在碗里,把热炖的汤舀在上面,这样饺子就不会煮得太久而变得糊状。
步骤9
- 当切墨西哥辣椒和其他辣椒时,从辣椒的内侧(肋骨侧)切,这样切得更干净。如果你要从皮厚的那一面切,刀就很容易滑倒。
留下评论
评论(5)
回到顶部我丈夫要兔肉做生日晚餐,所以我给他做了这个。这是我的看法:优点:——这是一道非常美味的菜!这些味道很好地融合在一起,做出了一道浓而丰盛的炖菜。芥末最后真的把它推到了顶部。我认为你可以用鸡肉做这个,同样会很好吃。我们买的兔子太贵了,所以我们可能不会再用兔子做这个了。缺点:——食谱中遗漏了步骤和配料。煮好的培根怎么办?我真的把它扔掉了,因为你真的是在煮培根,为饺子做培根油。把东西扔掉真让我难受…… The water you're supposed to add to the dumplings, which they DESPERATELY need, is not listed in the ingredients, but adding water is a step in the instructions. If you make the dumplings as indicated by the ingredients, you will not have a dumping at all - you'll basically dump a bunch of flour and bacon fat into the stew, and that's just not good. I added about a tablespoon and a half of water, but don't think that was enough. -- Honestly, just leave out the dumplings! You'll be happier. They don't work, they don't add anything extra to the dish (they don't taste that great and the texture is bad), and they are super gummy, as other people have indicated. -- This is a stew. It's not fancy and looks like pale mush when you're done. -- This is one super time consuming dish! It took three hours, and I honestly spent almost the whole time actively working. This is not an easy or quick dish. And then because the dumplings were a disaster, I had to pick them all back out before we stored the leftovers, so that was another 20 minutes after dinner. As tasty as this was, it just wasn't worth the time. My recommendations if you want to make this dish (because it really was delicious!) would be to skip the dumplings altogether and make this with chicken if rabbits cost a fortune where you live or are otherwise unavailable.
speak045972
北卡罗莱纳
6/7/2017
味道很好。我唯一的保留是它看起来不怎么样,但我肯定会再做一次,作为一顿丰盛的冬季大餐。这个食谱有几个问题:1)他们没有说明如何处理煮熟的培根。最后我把它和饺子面团混在一起,培根鼠尾草饺子非常好吃。2)饺子配方里说要加“水”,但没说加多少。最后我用了大约8汤匙。
Bostonbasedfoodie
波士顿马
12/28/2013
我喜欢这个来自南非Springfontein葡萄酒庄园的Jil's Dune单葡萄园白诗南的食谱,我将在这个复活节为客人做这道菜——下次我将使用更少的植物油:我喜欢瘦肉和酱汁,我会在酱汁中加入干西梅,给它一些甜味!爱Epic万博官网urious !
EatingEssen
德国埃森
4/4/2012
上面确实说了什么时候加培根.....用中火加热一个大的铸铁煎锅。加入起酥油和培根,搅拌,直到起酥油融化,培根煮到一半,大部分脂肪都出来了。将熏肉油从煎锅中捞出//m.fonts4kids.com/recipes/food/views万博官网/Braised-Ramanbetx苹果下载bbit-with-Bacon-Sage-Dumplings-363009#ixzz1bLDiyPVN
staceyfchef
10/20/2011
如果我能给这个食谱打2.5分,我就打了。我已经看了这个食谱好几个星期了,尽管它的指示很糟糕(它从来没有说熟培根该放在哪里,“一堆”鼠尾草对我来说太模糊了),但我还是试了一下。我把食谱切成两半——只有我们两个人。我把煮好的培根放进炖菜里(最后一道菜里没有培根块)。用5 ~1.5英寸的鼠尾草叶和6 ~1.5英寸长的百里香枝炖。肉的味道很好。在最后的炖菜中,我用韭菜代替了一些——不是全部——洋葱。这道菜总体味道不错。这是“sagey”,但味道并不强烈,我还会再做一次。然而,这道菜的缺点是它缺乏光泽的外观,和馅饼培根鼠尾草饺子。 As far as presentation, ok let's face it- it is a stew- but it really did not look as appealing as it smelled and I would not make this dish if your looking for a-WOW factor. Second, I was really disappointed in the dumplings. I chose to cook them right at the finish (really they would not have held oiled or not). I worked in two batches (even tested cooking time with a couple of noodles), and only held them long enough so that I could add all of the dumplings to the stew at one time. Honestly, I almost did not add them because I was worried they would ruin the dish, and in retrospect I probably should have left them out. They turned into mushy fatty paste (true taste of southern cooking or not-they were really kind of nasty). If I try to make the dumplings again, I'd back off on the fat and add an egg to make them into more of a noodle -or- make a potato dumpling that holds together more.
匿名
明尼阿波里斯市
12/31/2010