Racoonfricassee Food

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HARVEST VEGETABLE FRICASSéE



Harvest Vegetable Fricassée image

Categories     Soup/Stew     Sauté     Low Fat     Vegetarian     Carrot     Parsnip     Butternut Squash     Healthy     Simmer     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

1 1/2 tablespoons olive oil
3 large carrots, peeled, cut into 1/2 -inch pieces
3 large parsnips, peeled, cut into 1/2-inch pieces
3 cups 1/2-inch pieces peeled butternut squash (about 1 pound)
1 1/2 cups chopped onion
3 large garlic cloves, minced
1 bay leaf
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 1/2 cups canned vegetable broth

Steps:

  • Heat oil in large saucepan over medium-high heat. Add next 6 ingredients; sauté 4 minutes. Reduce heat to medium-low. Cover; cook until vegetables are almost tender, stirring often, about 15 minutes.
  • Melt butter in large skillet over medium heat. Add flour; whisk 1 minute. Gradually add broth; bring to boil, whisking until slightly thickened, about 3 minutes.
  • Add vegetables to skillet. Reduce heat to low, cover and simmer gently until vegetables are tender, about 10 minutes. Season with salt and pepper. Discard bay leaf.

RACOON FRICASSEE



Racoon Fricassee image

Make and share this Racoon Fricassee recipe from Food.com.

Provided by Cookin In Texas

Categories     Wild Game

Time 3h

Yield 8-10 serving(s)

Number Of Ingredients 7

1 raccoon
2 tablespoons salt
1/2 teaspoon pepper
1 cup flour
1/4 cup fat
2 cups broth
1 tablespoon hot sauce

Steps:

  • Clean raccoon and remove all fat.
  • Cut into 8 to 10 pieces, rub with salt and pepper and roll in flour.
  • Cook in hot fat until brown,.
  • Add the broth and hot sauce, cover and.
  • simmer for 2 hours or until tender.

Nutrition Facts : Calories 120, Fat 6.8, SaturatedFat 3.3, Cholesterol 7.2, Sodium 2130.7, Carbohydrate 12.5, Fiber 0.5, Sugar 0.4, Protein 2

SEAFOOD FRICASSEE



Seafood Fricassee image

Provided by Bryan Miller

Categories     dinner, easy, quick, weekday, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

3 shallots (1 1/2 ounces), peeled and thinly sliced
3/4 cup dry white wine
2 tablespoons minced celery
4 medium-size shrimp, peeled and deveined
8 medium-size scallops (or larger ones sliced in half lengthwise)
3/4 cup squid, cleaned
2 tablespoons cored and minced sweet red pepper
2 ripe medium-size tomatoes, cored, seeded and chopped
4 1/2 tablespoons butter
1 kaffir lime leaf, available in Asian groceries (or 1 teaspoon lime zest)
1 Thai hot chili pepper (or any hot chili pepper), halved and seeded
2 tablespoons chopped parsley
Salt and pepper to taste

Steps:

  • In a saucepan over medium heat, cook the shallots with the white wine for 2 minutes.
  • Add the celery and cook for 1 minute, then the shrimp, and cook for another minute. Add the scallops and cook for 1 minute, stirring gently.
  • Turn up heat to high, and add the squid, red pepper and tomato. Cook, stirring, for 30 seconds.
  • Add the butter, kaffir lime leaf, chili and parsley, and salt and pepper to taste. Remove from the heat and set aside for 1 minute to allow flavors to meld.
  • Distribute the fricassee into 4 warm serving bowls. Serve with toasted sourdough bread.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 546 milligrams, Sugar 4 grams, TransFat 1 gram

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