Grey Poupon® Dijon Mustard and Rabbit Ravioli with Mustard Greens and Pancetta Wrapped Rabbit Tenderloin

Submitted by Jaime Perry, Kendall College and courtesy of the Chefs of Grey Poupon

Yield: 4-6 servings

Method:
Combine the flour, mustard, wine, parsley and salt in a robot coupe.
Pulse until combined and mixture resembles coarse crumbs.
Kneed until combined and allow to rest for 20 minutes.

Cut into quarters and keep unused dough tightly wrapped.
Fold ¼ of the dough into thirds, and pass through the pasta machine on the largest setting.
Repeat this process four more times.
Keep rolling the dough through the pasta machine changing the settings to one notch smaller each time.
Repeat this until the last setting is reached, or until the pasta sheet is paper thin.
Using a knife cut the prepared pasta sheet in half vertically.

To Assemble the Ravioli:
Place filling 2 inches apart on one of the pasta sheets.
Using water trace the outer edged of each filled square and cover with the remaining pasta sheet.
Press firmly and cut to separate the ravioli into 8 pieces.
Place on a lightly floured sheet pan in the freezer.

Method:
Preheat oven to 375° F
Season the legs with salt and pepper.
In a heated roasting pan add enough vegetable oil to coat the bottom.
Once the pan is smoking hot place the legs in and allow them to brown on all sides.
Once browned, remove the legs and reserve. Add the onions, carrots, and celery. Continue to cook over medium heat for 15 minutes or until golden brown.
Add the white wine and deglaze the pan.
Put the legs back into the pan and add just enough stock to come up halfway.
Cover and braise them in the oven for an hour, turning them after 30 minutes.
Once done, remove the meat from the bone and fold in the Sauce Robert (recipe follows).
Cooking the Ravioli:
Heat a large pot of water with 1 tablespoon of salt.
Once boiling, drop ravioli one by one into water, making sure they don’t stick to each other.
Allow to boil until they float to the surface.
Using a slotted spoon, remove them and toss with a little jus before serving.

In a hot sauté pan, cook the onion in butter until translucent.
On medium low heat, add the white wine and reduce by 2/3.
Add the demi glace and simmer for 10 minutes.
Strain through a fine mesh sieve.
Finish the sauce with the Grey Poupon® Dijon Mustard, and the sugar.
Season with salt and pepper.

Method:
In a heated pot add enough vegetable oil to coat the bottom.
Once the pan is smoking hot place the rabbit bones in and allow them to brown on all sides.
Once browned, add the onions, carrots, and celery. Continue to cook over medium heat for 15 minutes or until golden brown.
Add the thyme, bay leaf, and the water.
Bring to a boil, and then turn down to a simmer.
Simmer for at least 45 minutes.
When done, strain, and season with salt and pepper.

Method:
Preheat oven to 350°F.
Spread Grey Poupon® Dijon mustard on the tenderloins, and season evenly with salt and pepper.
Wrap the prepared tenderloin tightly in pancetta, and place in refrigerator until ready to cook.
Prior to serving, add the oil to a preheated sauté pan and sear the loins for 1-2 minutes on each side.
Finish cooking the tenderloins in the oven until an internal temperature of 155° F is reached.
Remove from the oven and allow to rest.
Slice each loin on a bias into 5 equal pieces.

Method:
Rinse out the leaves thoroughly.
Remove the stems and chop into inch-wide strips.
Heat a saucepan on a medium heat, add olive oil.
When hot, add garlic and the crushed red pepper. Sauté for about a minute.
Add the chopped mustard greens and the rabbit stock, cover.
Check after about 5 minutes. Add more liquid if necessary.
Check for doneness after another 5 minutes
Season with salt and pepper.

Plate Assembly:
Hold plates in a warm oven until ready for service.
*Garnishes
1 tablespoon Grey Poupon® Dijon Mustard
½ bunch Parsley, minced and washed

Assembly:

1. Place ½ cup of the mustard greens in the center of each plate.
2. Top with 3 ravioli, make sure they are touching.
3. Fan the rabbit tenderloin in front of the ravioli.
4. Using a spoon, drizzle the rabbit jus on top of the ravioli.
5. On the plate, in front of the fanned tenderloin, drizzle more of the jus, be sure to drizzle some directly on top of the tenderloin as well.
6. Garnish with droplets of Grey Poupon® Dijon Mustard, and a tiny sprinkling of parsley.