We are headed to the kitchen is this week’s video of Farm to Table.
#farmtotable
#cooking
[Music] Hey everyone, welcome back. We are back with some more Farm to Table. I’m Tamara Schubert, your family consumer science educator for NMSU and Chavis County Cooperative Extension. And our head chef is here. I’m Drew Garnett. I’m the Chavis County Agent and here in Chavis County and we are going from farm to the table. So, we are breaking down a farmraised rabbit today. And Drew, what are we making? So, we’re actually going to be making and I can’t pronounce it correctly. Katator. Katatori. So, rabbit katatori. All right. So, we’re going to do a closeup as Drew starts here. So, the first thing that we’re going to do, you can look at all these nice pieces. We actually have two trays of them here with all of that meat. We’re going to start with just a simple salt. So, we’re going to go over the top of them with some salt. And then we’re going to come in with some fresh ground black pepper. And that’s really all the initial seasoning that we’re going to be doing. Um, as they braze, they’re going to get a lot more flavor from a lot of the other ingredients. But really, just here, we’re going to start just real simple. Salt and pepper. Cuz what we’re going to be doing is searing each piece and then we’ll end up putting them in the brazing liquid and that’s where they’ll really cook and just become fall off the bone tender and delicious. So there we’re going to make sure to get all sides. And so we’ve got that. Just pat it in. And if y’all have been with us for very long, you know me, make it to your taste. If there’s a certain season that you don’t like, don’t use it. If there’s certain seasons you do, use more of it. Make it to what you like it to be. Correct. Have fun with it because anything you can do with any other meal, you can generally do with rabbit, you can do it with duck, you can do it with goose. You can have a lot of fun. So, get creative and have fun with what you’re cooking. Uh, for example, when I cook ribs, I am usually throwing cumin in because I love cumin. Uh, I don’t know too many other people that do that, but I love it. And so, make sure you have some fun with your food and cook it how you want it and how you’re going to eat it. So, for us today, just salt and pepper here, but you could go in and make it a little bit spicier with some chili uh powder, with some cayenne. You could really do anything you want to this meat and season it up to your preference. Okay, as he’s flipping those over, these um right here are those front leg pieces. These over here are those back legs that we actually had cut in half. You can see our ribs over here. And these are those back pieces that I was like, wrap those, stuff those with something. That’d be way good. So, you can see the amount of meat over here. Yeah. I mean, really, we could stuff that with some cream cheese, some green chili, wrap it up, and then wrap that in bacon, throw that on the grill. And I think we may need to get another rabbit tail. Drew’s Drew’s thinking the way I was because I was thinking the same thing. Some green cheese and green chili. All right, we’re going to let those sit for just a minute. Let all that salt and pepper really absorb into that meat before we sear it. And we’re going to go ahead and get the pan warming up. And uh today we’re just using a little bit of olive oil, but you could use butter. You can use whatever oil you prefer. We’ve got some oil in a pan here. Again, you can use butter. You can use whatever you prefer. And we’re just going to go ahead set that in and let it start. You can hear it go ahead and start to sear. We don’t want to overcrowd the pan too much, but I am going to fill it up. Get as many of these portions in as we can. So, we’re just going to let them go about 3 minutes on each side. Just a nice little sear before they braze all together in one pan. So, after this, it’s going to cook for about an hour and a half. So, you’re not worried about getting this up to temperature or anything else. You just want that browning color flavor locked in. Correct. And you’re just getting that good sear on the outside. That’s all we’re doing here. Just a nice quick sear on them. So, I’m gonna go ahead and flip these over. All right, we’re going to do a close in here. And so, again, you can see we’re just getting a nice little sear on that. And obviously up underneath that rib cage on this rib piece, you’re probably not going to get that good sear. I’m not too worried about that at all. You don’t need to go here, push down, and break those ribs. There’s not a whole lot of meat on the inside. There’s a lot more out here on the back side. So, we just want to sear as much as we can on that. And you can see with some of these center pieces where you’ve got that good back strap, that loin, uh, we’ll probably going to turn it on its side to give a nice sear on the outer edges of it as well. Um, that way we’re just getting it browned all the way around. And then once they are done searing, we’re just going to go ahead and set them to the side on this pan. And then we’ll finish searing the rest. And then once that happens, we’ll start making our brazing liquid in that beautiful concoction. And with our onions right into the same pan. Get all that delicious. What else goes in with the onions? So, we’re going to let the onions go translucent. And then what we’ll add is celery and mushrooms. And again, if you don’t like mushrooms, don’t add mushrooms. A lot of these recipes call for um olives. I don’t like olives, so we’re not adding olives today. So, the onions are looking good. So, we’re going to go ahead and go in with some celery and mushrooms. And these aren’t exactly the right mushrooms that a recipe normally calls for, but this is what I had available at my local store. So, this is what we’re using. Just going to mix this all up. Let those the celery and the mushrooms get nice and soft. So, so this again, use what you want, right? Yeah, use what you have available. Especially in areas that may be considered a food desert where you don’t have access to everything or oddball ingredients that are listed in recipes. This is a great time just use what you have. Yeah, let’s go. So, now we’ve got everything that’s pretty dang soft. Looking good. We’re going to go ahead and add our garlic. And we’re going to add a nice healthy pinch of red chili flakes. Give it a little bit of a kick. Not too much though. So then we’re going to let this just once it starts really getting aromatic is when we’re going to add our wine. And so we’re just going to mix this all in nicely together. So it doesn’t take long for that garlic and that chili flake to really start imparting this flavor to it. So just half a minute to a minute here. And then the reason we’re going to be adding that wine is a couple different reasons. It’s going to add some body to the sauce and to the uh brazing liquid, but it’s also right here is a really important step to add it is because it’s going to all those little good burnt on bits of the rabbit or if you’re using chicken um will help kind of break that off the bottom of the pan. So, we’re just going to go ahead and mix that in. And we’re really going to take that spatula and scrape that bottom to try and get all those good flavorful bits off the pan and into our mix here. And we’re going to let that cook for just a few minutes to burn off the alcohol that’s inside. So, you’re not going to have alcohol in the dish. It is going to burn off relatively quickly. Like that. kind of marinate together real quick just for a minute. Now, we’ve done a good job scraping off that bottom one more time. We’re going to add our tomatoes in. And this is just a can of peeled tomatoes that we um mashed up. And we’re going to mix that right in. Got all of that. We’re going to mix this. And it is really coming together looking for good. And now we’re going to add a cup of of broth. This is just chicken broth, but you if you make your own homemade broth with that those leftover rabbits that we showed earlier, it is going to add so much more flavor. A homemade broth trumps a storebought broth every day. And so now all I’m going to do is add a little bit of salt to season it up. And we’re going to bring this to a simmer. And then we’re going to pour it right over our rabbit. And let that start brazing. All right. So we’ve got this pan just because it holds all of our rabbit. And we’re going to pour that all over on top of our rabbit there. Make sure we get all of the goodies out. And then we’re just going to spread that around over the top of it. Mix it in. Kind of shake the rabbits up so it gets that good brazing liquid all around it. Make sure to splash some on yourself because that’s just standard practice. And isn’t that looking absolutely delicious already? And we are going to throw a sprig of rosemary and just throw it right in there. Push that down. Throw it over here just cuz we have so much. Get that in that liquid so it’ll impart some of those flavors. And that’s it. We’re just going to let this simmer away. And so in about an hour and a half, we’ll come back and we’ll check it. And we’ll just make sure the meat’s tender. And you just want to make sure that that meat is just really easily falling off that bone whenever you pinch it with some tongs or just push down on it with a spatula. And so that is it for us right now. And we’ll be back in about an hour and a half. All right. So, we’ve got it ready to be plated up. And so, you can do this over a bed of anything you want. Uh, today we’re using pasta. Uh, but you can use palenta, whatever you want. You can throw it on top. That sauce is going to be good on a lot of different things. And then we are going to go ahead and grab some pieces of the rabbit. So, there’s a nice rib piece right there. This is one of the legs. Let me grab one of these. That is looking good. And then I’m going to scoop up some of this sauce. Just pour it right over the top. We’re going to get a little parsley. Add a little bit of color, a little bit of flavor over the top of it. We’re going to get some cheese. There we have it. All right, y’all. Join us next time. You never know what we’re cooking up.