Best Snowshoe Hare And Shiitake Recipes

Snowshoe Hare and Shiitake image

Provided by Robert Irvine : Food Network

Time 3h5m

Yield 16 hors d'oeuvres size servings

Number Of Ingredients 18

2 tablespoons balsamic vinegar
2 shallots, quartered
1/2 cup fresh tarragon, leaves stripped from the stems (from about a 3-ounce bunch- save some for garnish)
1/4 cup fresh rosemary, leaves stripped from the stems (from about 6 large sprigs)
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1/2 cup olive oil plus 2 tablespoons
2 pounds wild rabbit loin
16 mini potato rolls
1 tablespoon olive oil
1/2 pound shiitake mushrooms, cleaned and trimmed
1 large red onion, chopped
2 cloves garlic, lightly crushed with the side of a knife blade and quartered
1/4 cup demi-glace
2 teaspoons balsamic vinegar
1/2 cup sour cream (thinned into a "sauce" with 1 tablespoon water)
1 tablespoon chopped fresh tarragon leaves
1 fresh orange, peeled, pith removed and segments cut into 1/2-inch pieces

Steps:

Through the feed opening of a running blender add, 1 at a time, the vinegar, shallots, tarragon, rosemary, kosher salt, black pepper, and olive oil to form a paste. Rub this into the rabbit loin and let sit for 2 hours.
Preheat oven to 375 degrees F.
Heat 2 tablespoons olive oil over medium heat in a saute pan with oven safe handles, and sear marinated rabbit on all sides. Transfer to oven, cover and let cook until it reaches an internal temperature of 135 degrees F, about 20 minutes. Remove and bring to room temperature, then chill.
Using a 2-inch circle cutter or biscuit cutter, cut the mini potato rolls into rounds and lay out on a utility platter.
Heat oil over medium heat in a saute pan and add the shiitakes, onions and garlic. Saute until shiitakes are tender and onions are translucent. Add demi-glace and balsamic vinegar, and stir to combine. Transfer to a food processor and pulse to make a coarse hash.
Slice rabbit into thin slices. Spread some hash on each potato roll and top with thin slices rabbit. Drizzle sour cream sauce over, then garnish with chopped tarragon and orange segments.

Edamame with Shiitake image

Provided by Sandra Lee

Categories appetizer

Time 23m

Yield 6 servings

Number Of Ingredients 7

1 (16-ounce) bag frozen shelled edamame
2 tablespoons water
2 tablespoons vegetable oil
4 shiitake mushrooms, sliced
2 tablespoons soy sauce
1 teaspoon minced garlic
1 tablespoon fried rice seasoning mix

Steps:

Place frozen shelled edamame in a microwave-safe bowl with 2 tablespoons of water. Cover and cook on high for 6 to 8 minutes, stirring halfway through cooking time. Let stand covered 1 minute.
Meanwhile heat oil in large skillet on medium-high heat. Add sliced mushrooms and saute for 5 minutes. Add soy sauce, garlic, fried rice seasoning, and cooked and drained edamame. Stir to combine. Serve hot.

Snowshoe Hare with Onions image

Provided by Aroostook

Categories Rabbit

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

2 snowshoe hares or 2 rabbits, each cut into 7 pieces
seasoned flour, for dredging
3 tablespoons bacon drippings
3 large onions, sliced
1 cup water
1 cup sour cream
1/4 teaspoon thyme
1/4 teaspoon pepper
1/4 teaspoon salt

Steps:

Skin, clean and cut into pieces the rabbit[s].
Dredge with seasoned flour.
Melt the bacon drippings in a skillet or oven proof casserole and saute the rabbit until brown.
Cover with the onion slices, sprinkle on the seasonings, add one cup water and one c.
sour cream.
Cover and simmer very gently or slow bake in a 300 F oven for an hour.