Rabbit Platter with Cured Rabbit, Pistachio-Crusted Rack of Rabbit,and Stuffed Rabbit Loin
Submitted by Benjamin Guaman, Executive Chef, Governors Club, Chapel Hill, N.C.
For the Cured Rabbit
Amt Ingredient
1 ea. whole rabbit, skinned and cut into 8 pieces
1 ½ ozs. salt
1 ½ ozs. garlic powder
2 ea. fresh bay leaves, ground
1 oz. coriander seeds, ground
1 oz. whole white peppercorns, ground
1.5 ea. juniper berries, ground
2 ozs. cardamom, ground
2 ozs. brown sugar
½ oz. TCM (curing salt)
4 cups duck fat
Preparation:
• Preheat oven to 250°F.
• Rinse the rabbit pieces under cold running water and pat dry with paper towels.
• Mix all curing ingredients together.
• In a large, heavy-lidded (oven-safe) pot, combine the rabbit with the curing spices.
• Add enough duck fat to cover the rabbit meat by about half an inch.
• Cut a piece of parchment paper to fit the pot and place on the surface of the duck fat.
• Place lid on pot and transfer to the oven.
• Cook until the meat is tender but not falling apart (about three hours). Check the contents of the pot occasionally; the duck fat should never come to a full simmer. You may need to reduce the heat.
• Remove the pot from the oven.
• Cool the rabbit to room temperature and refrigerate overnight or up to three days.
NOTE: You must slowly heat the pieces in confit fat in a warm oven before grilling or searing; otherwise the center will be cold.
For the Pistachio-Crusted Rack of Rabbit
Amt Ingredient
1 ea. rack of rabbit (eight ribs)
1 tbsp. oil
1/4 cup whole pistachios, shelled
1 tbsp. honey mustard
salt and pepper
Preparation:
• Preheat oven to 350°F.
• Place pistachios, salt and pepper into the food processor and process until crumbly. Drizzle one tablespoon of the oil over the pistachio mixture, and mix until well- combined.
• Season rabbit rack with salt and pepper.
• Warm a sauté pan over high heat. When the sauté pan is hot, add enough oil to coat the bottom of the pan.
• Add rabbit rack to the skillet, cooking for about 30 seconds on each side until brown.
• Brush the seared racks with honey mustard, then cover with pistachio mixture.
• Finish in the oven for about five minutes.
For the Sauce:
Amt Ingredient
bones from the rabbit, scraps
2 whole garlic cloves, chopped
6 ozs. mirepoix (50% onions, 25% celery, & 25% carrots)
3 ea. bay leaves, dried
1 tsp. tomato paste
¼ cup white wine or brandy (optional)
1 tsp. whole-grain mustard
1 cup chicken stock
salt and pepper
Procedure:
• Brown the bones in a heated sauté pan.
• Remove the roasted bones from the pan.
• In the same sauté pan, caramelize the onions, then add carrots, celery, garlic, and bay leaves, then cook for another 10 minutes.
• Add tomato paste (mix well)
• Deglaze the pan with white wine or brandy, cook until most of the liquid has evaporated, and repeat three times.
• Add chicken stock, reduce heat to simmer and continue to cook until the sauce is thick. Strain through a chinois.
• Add whole-grain mustard, and season with salt and pepper.
For the Stuffed Rabbit Loin
Amt Ingredient
2 boneless rabbit loins
1 oz. fresh spinach
4 ozs. wild mushrooms, minced
¼ cup white wine
2 tbsp. pine nuts
2 tbsp. onions, minced
2 tbsp. garlic, minced
1 sprig fresh rosemary, chopped
1 tbsp. butter
salt and pepper
Preparation:
• Melt the butter in a sauté pan.
• Sauté onions, garlic, and mushrooms in the melted butter.
• Deglaze with white wine; cook until liquid has evaporated.
• Season with salt, pepper and rosemary.
• Clean rabbit by removing traces of silver skin.
• Season rabbit with salt and pepper.
• Place equal parts of spinach leaves and mushroom mixture on each loin, and roll to form a cylinder.
• Refrigerate for one hour.
• Preheat oven to 350º F.
• Heat oil in a non-stick sauté pan.
• Place rabbit loins in the pan and sauté until loins are brown on all sides.
• Remove from the pan and finish in the oven for about 10 minutes.
• Remove from the oven and let rest for five minutes.
• Slice into rounds.
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