SOUTHFIELD, Mich. (MyFoxDetroit) -
These
recipes come from Chef Chuck "Rocky" Rachwitz of Rocky's in Northville.
Roasted Saddle of Rabbit
1
Trimmed Saddle of Rabbit. (The saddle is the loins that are attached to
the back bone.)
Salt
& Pepper
1/3
cup Pineapple Juice
2/3
cup Buttermilk
1/2
cup Rich Chicken Stock, slightly thickened
1/3 cup
Clarified Butter
Procedure:
Marinate
rabbit in buttermilk & pineapple juice for 2 hours.
Remove
rabbit & pat dry with paper towel.
Heat
Saute Pan until hot.
Add
clarified butter.
Season
rabbit well with salt & pepper.
Place
meat, side down, into Saute Pan. Brown well. About 4-5 minutes.
Place on
Baking Tray. Put into pre-heated 350 degree oven until cooked medium rare.
About 5 minutes maximum.
Remove
from oven & let rest for 5 minutes.
Meanwhile,
reduce stock by ½.
Remove
loins from saddle & cut on a bias about 5 slices each.
Pour
stock over loins and serve.
Saute Venison Medallions with Dried Michigan Cherries
Yields 4 servings
1 1/2-2
lbs. Venison Loins, cut into 2-3 oz. Medallions
¼ cup
Clarified Butter
¼ cup
Dried Michigan Cherries
¼ cup
Rich Chicken or Beef Stock
2
Shots of Brandy
Salt
& Pepper
Procedure:
Lightly
pound medallions of venison between Saran Wrap to about ¼ inch thick.
Heat
Saute Pan until hot & add clarified butter.
Season
venison & add to hot pan.
Brown
on both sides. About 30-40 seconds each side. This will give you a nice
medium rare.
Remove
medallions & place on platter.
Add
brandy, reduce to ½. Add stock & cherries. Reduce in ½. Pour over
medallions of venison.
Spaetzle
1 cup
Semolina Flour
1 cup
All Purpose Flour
¼ tsp.
White Pepper
¼ tsp.
Nutmeg
1 tsp.
Salt
3 Eggs
¾ cup
Milk
Procedure:
*Bring a large
pot of water to a boil.
In
Stainless Steel Mixing bowl mix flours, salt, pepper & nutmeg.
Mix in
eggs & milk to make a thick batter. Let rest 10 minutes.
Bring
water to a simmer.
Push
batter a little at a time through a large slotted spoon or a colander with
large holes.
Cook
until Spaetzle floats. Stir gently.
Strain
Spaetzle & rinse with cold water.
Serving:
* ¼ cup Clarified Butter & ½ cup
Diced Onions.
Heat
Saute Pan. When hot, add clarified butter & diced onions. Cook for 1
minute. Add spaetzle & cook until lightly browned.
If you
like blue cheese, add a little just before service.
Braised Red Cabbage
1
Small Head Red Cabbage, core removed. Cit into quarters sliced ½ inch
thick.
1
Small Spanish Onion, core removed. Cut in half-Julienned ¼ inch thick.
6
Strips of Bacon, chopped fine.
1 TBL.
Garlic, chopped very fine.
1 TBL.
Dried Marjoram
½ cup
Rich Chicken Stock
½ cup
Red Wine
¼ cup
Sugar
2 TBL.
Arrowroot or Cornstarch mixed with 2 TBL. Water
Salt
& Pepper to taste.
Procedure:
Heat a
large Heavy Bottom Saute Pan. Add bacon & cook until brown.
Add
onions & cook until limp.
Add garlic,
red cabbage & marjoram, cook for 1 minute.
Add
wine & chicken stock & cover. Cook on medium heat 8-10 minutes or
until cabbage is tender.
Add a
little more stock if pan is dry.
Add
arrowroot & water very little at a time until liquid just starts to get
like coffee cream.
Season
to taste.
