recipes come from Chef Chuck "Rocky" Rachwitz of Rocky's in Northville.
Roasted Saddle of Rabbit
Trimmed Saddle of Rabbit. (The saddle is the loins that are attached to
the back bone.)
& Pepper 1/3
cup Pineapple Juice 2/3
cup Buttermilk 1/2
cup Rich Chicken Stock, slightly thickened 1/3 cup
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.
stock over loins and serve.
Saute Venison Medallions with Dried Michigan Cherries
Yields 4 servings
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
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.
Semolina Flour 1 cup
All Purpose Flour ¼ tsp.
White Pepper ¼ tsp.
Nutmeg 1 tsp.
Salt 3 Eggs ¾ cup
Procedure: *Bring a large
pot of water to a boil.
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.
* ¼ cup Clarified Butter & ½ cup
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
Small Head Red Cabbage, core removed. Cit into quarters sliced ½ inch
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.
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