Wednesday, December 17, 2008

YAK TRACKS: Yak + Rabbit = Soup

Yak and Rabbit Soup

Created by Patricia Teague, Champlain College 2008 Holiday Dinner.


3 Tbs Olive Oil
2# Yak Sausage
2 ea. Leeks cleaned and thinly sliced white & pale green parts
1 Gallon beef stock
1 cup dry Red Wine
1 Carrot sliced into disks
2 Parsnip sliced into disks
2 15 oz. cans white beans
1 Tbs minced garlic
4 sprigs fresh Thyme
1 Bay Leaf
1 tsp. Kosher Salt
1 tsp. Crushed Black Pepper

2 ea. Rabbits
Separate the leg/thigh bones and get as much meat as you can from the breast. Dice the breast meat and add to soup at the same time as the yak. In a separate pot boil the legs in water or chicken stock for 1 hour until tender. Meanwhile make soup.

Place olive oil in soup pot and heat.
Add the Yak and Rabbit Meat and brown for 5 minutes.
Add the sliced Leeks cook until soft 3-5 min.
Add all the rest of ingredients in order.
Shred the Rabbit legs and add to soup
Simmer for at least ½ hour.

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