Fricasseed Rabbit Polonaise |
potrawka z krolika po polsku
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When boiling resumes, reduce heat and cook covered until meat is tender. Remove rabbit and transfer to heat-proof dish. In saucepan, melt 5 Tablespoons butter, stir in 5 Tablespoons flour, and brown slightly. Add enough of the rabbit-vegetable stock to get a nice, pourable sauce, stir until lump-free, simmer several minutes and season to taste with salt, pepper, and sugar.
Add the soup vegetables and simmer under cover 10 minutes. Then switch off heat and let stand. Beat 1 raw egg yolk and stir into sauce until fully blended. Sprinkle rabbit with chopped parsley, drench with vegetable sauce, and bake 15 minutes in 375 degree Fahrenheit oven.
Goose Stewed with Sauerkraut
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Ges duszona z kiszona kapusta
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Salt & pepper goose 1 hour before roasting, then roast on rack in 325-350 degree Fahrenheit oven 2 1/2 to 3 1/2 hours or until tender, basting occasionally with water, wine or beer and pricking with fork to release excess fat.
Soak 1 ounce dried Polish mushrooms in 3 cups water 2 hours then cook in same water until tender. Chop and return to mushroom water. Drain 1 quart sauerkraut, reserving liquid. Rinse in cold water; drain well, pressing out moisture by hand. Chop coarsely, place in pot, scald with boiling water to cover, and cook uncovered 30 minutes, adding more water if too much evaporates. Add mushrooms and mushroom water, season with a little pepper, and cook on low heat under cover another 30 minutes.In 3 Tablespoons goose drippings from roaster saute 1 large finely chopped onion until tender and add to sauerkraut. When goose is nearly tender, remove from roaster and cut into portions. Remove some of the larger bones if you like. Place 1/2 the sauerkraut in a clean baking dish, sprinkle with 1/4 teaspoon caraway, add the goose, top with remaining sauerkraut, sprinkle with another 1/4 teaspoon caraway, cover, and bake in moderate oven 30-45 minutes. Serve with boiled potatoes.
Poached Rabbit & Vegetables
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krolik z wody z jarzynami
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Add 1 sliced onion, 1 thick slice diced celery, 1 small diced kohlrabi, and 1 teaspoon salt, and cook another 10 minutes or until all vegetables are fork-tender.
With slotted spoon remove meat and vegetables to serving platter, dot with unsalted butter, and garnish with chopped dill. Serve with boiled potatoes or rice.
Rabbit Rollups
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zrazy zawijane z krolika
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The marination method: Rinse 5-10 young horseradish leaves under running water. Shake off excess moisture and use them to wrap the rabbit. Soak a clean linen dish towel in mixture of 1/2 cup water and 1/2 cup vinegar. Squeeze out excess moisture until towel is damp but not dripping and wrap the rabbit in it. Place in crockery bowl, cover with plate and refrigerate 24-48 hours.
After removing from marinade, pound the meat slices well on both sides with meat mallet, sprinkle with salt & pepper. Refrigerate 15 minutes. Run 2 quartered onions, 6-8 fresh washed mushrooms and any scraps of rabbit meat left over from slicing through meat grinder. Add 1 whole egg to ground mixture, salt & pepper to taste, and add enough bread crumbs to get a filling that is spreadably soft but not mushy.
Spread meat with filling and roll up tightly, tying with strong thread. Brown on all sides in hot fat, then reduce heat, add 1 1/2 cups meat stock, cover and simmer 45-60 minutes or until tender. Sprinkle with 1 Tablespoon or so flour, stirring gently, and add enough hot water to get a nice, pourable sauce.
Simmer briefly and serve with rice and lettuce & sour cream.
Roast Duck Hunter's Style
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kaczka na dziko
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When cool, pour mixture over duck, cover, and refrigerate overnight. Turn duck several times so that top, bottom, and both sides get the full benefit of marinade.
Remove duck from marinade, dry, and rub with salt inside and out. Let stand 1 hour. Place on rack in roasting pan, surround with drained soup greens from marinade, and roast at 350 degrees Fahrenheit for about 25 minutes per pound.
Sprinkle with a little marinade at the start, then baste occasionally with pan drippings that form. Meanwhile, cook the duck heart and gizzard in 3 cups water until tender, adding liver the last few minutes, since it cooks in a short time. Chop giblets and return to stock.
When duck is done, fork-blend 1/4 cup pan drippings with 3 Tablespoons flour, combine with giblet stock and simmer 10 minutes. Add 1/2 teaspoon sugar, a little of the marinade, and salt & pepper to taste. Cut up duck, place on serving platter, and drench with the sauce.
Serve with potatoes, Brussels sprouts or red cabbage salad.
Roast Duck with Apples
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kaczka pieczona z jablkami
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Peel, core, and cut into quarters 2-2 1/2 pounds apples or enough to fill the duck's cavity. Sew up. Place duck on rack in roasting pan and roast in pre-heated 450 degree Fahrenheit oven 10 minutes. Reduce to 350 degrees Fahrenheit and roast 80 minutes to 2 hours or until fork tender.
Sprinkle with about 1 Tablespoon water at start of roasting and puncture with fork at intervals to release fat. Baste occasionally with pan drippings. Serve with mashed or boiled potatoes. Stewed red or white cabbage or braised beets are typical accompaniments.
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Roast Duck with Cherries
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kaczka z wisniama
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During roasting, baste with 1/2 cup dry red wine and later with the pan drippings that form. When duck is cool enough to handle, cut into portions and place in clean pot. Top with 1 pound sour cherries with pits left in or removed, as you prefer.
Add 1-2 Tablespoons sugar to 1/2 cup pan drippings and pour over cherries and duck. Cover and simmer 15-20 minutes or until cherries are fully cooked. The rich, full-bodied flavor of duck is beautifully complemented by the delicately tart tang of the fruit.
Roast Pigeons
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golebie pieczone
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Lard the meaty portions of bird with sticks of very cold or frozen salt pork. Place pigeons in roasting pan lined with thin slices of salt pork, cover birds with additional salt pork slices, and roast in 350 degree Fahrenheit oven 45-60 minutes or until tender.
Baste frequently with butter and pan drippings. Split the pigeons lengthwise and serve with mashed potatoes, sprinkled with pan drippings, and a crunchy, grated salad containing horseradish.
Roast Rabbit Silesian Style
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krolik pieczony po slasku
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Squeeze out excess moisture until towel is damp but not dripping and wrap the rabbit in it. Place in crockery bowl, cover with plate, and refrigerate 24-48 hours.
Remove rabbit from horseradish-leaf and towel wrapping, sprinkle all over with thyme and nutmeg, cover, and set aside.
In skillet, fry 4 thick strips of bacon until partially browned but still not crumbly. Place rabbit in roasting pan, pour bacon drippings over it, and cover with bacon strips. Brown in pre-heated 400 degree Fahrenheit oven 15 minutes, then reduce heat to 350 degrees, sprinkle with a little water, cover and bake about an hour or until tender, basting occasionally.
When rabbit is done, remove from baking pan and allow to set 15 minutes at room temperature. Meanwhile, bring pan drippings to boil, thicken with a little flour and add some water as needed to get a medium thick gravy. Salt & pepper to taste and simmer briefly. Slice the rabbit and place on heat-proof platter, drench with gravy, and bake in oven 15 minutes.
Serve with potato dumplings and stewed sauerkraut.
Roast Turkey with Mushrooms
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indyk z nadzieniem pieczarkowym
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In 3 Tablespoons butter simmer 12 ounces fresh, chopped mushrooms and 2 chopped onions until tender. Combine with ground mixture, add 2 beaten egg yolks, the leftover milk if any, several Tablespoons bread crumbs, 2 beaten egg whites, 2 Tablespoons each chopped fresh dill and parsley and salt & pepper to taste. A heaping Tablespoon of sour cream may also be added.
Fill turkey, sew up, and roast in 350 degree fahrenheit oven, allowing 25 minutes cooking time per pound. Baste alternately with melted butter and a little water (about 1 cup) and later with the pan drippings. During last 1/2 hour of roasting, add another 12 ounces or more chopped or thinly sliced fresh mushrooms to pan drippings and let them simmer.
Pour the pan drippings and mushrooms over the sliced turkey and stuffing on a platter or thicken with a little flour and sour cream, simmer briefly, season to taste, and serve in gravy boat.
Roast Stuffed Chicken Polonaise
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kurcze z nadzieniem po polsku
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Separately, cream 2-3 Tablespoons soft butter, adding 2-3 raw egg yolks one at a time and mixing constantly until smooth and creamy. Combine bread & liver mixture with yolk & butter mixture and fold in 2-3 egg whites beaten to a froth. Add 3 teaspoons finely chopped fresh dill (or 2 Tablespoons dill and 1 Tablespoon parsley), season to taste with salt, pepper, and a dash or 2 of nutmeg.
You may increase or decrease the amount of stuffing, depending on the size of your chicken. Fill cavity no more than 1/2 to 3/4 full, since the stuffing will expand during roasting. Don't worry if the dressing is much wetter and mushier than the typical American-style bread stuffing, because that's how it's supposed to be.
During roasting it will become light and fluffy. If you like this traditional Polish dressing, make a little extra and also force a thin layer of it with a teaspoon under the skin of the chicken's breast and legs. Sew up chicken.
Place chicken on rack in roasting pan, brush with butter, and roast in pre-heated 375 degree Fahrenheit oven covered about 1 1/2 hours or until tender. Baste frequently with butter and then with the pan drippings that form.
Serve it with tiny, boiled new potatoes and cucumber & sour cream salad.
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