Ingredients

  • 3 whole rabbit
  • Rabbit Stock
  • 55 milliliters olive oil
  • 160 grams onion chopped
  • 110 grams carrot chopped
  • 1 tablespoon tomato paste
  • 110 milliliters red wine
  • 120 grams celery chopped
  • 2 bay leaves
  • 6 sprigs parsley fresh
  • 2 tablespoons black peppercorns whole
  • 2 sprigs thyme fresh
  • 1 tomato concassed
  • Braising Rabbit Legs
  • salt & pepper
  • 12 slices Parma Ham
  • 55 milliliters olive oil
  • 80 grams onion chopped finely
  • 55 grams carrots chopped finely
  • 60 grams celery chopped finely
  • 170 milliliters apple cider
  • 2 bay leaves
  • 4 sprigs parsley fresh
  • 1 tablespoon black peppercorns whole
  • 90 grams tomato concassed
  • 900 milliliters chicken stock
  • 570 milliliters rabbit stock
  • Rabbit Loins
  • salt & pepper
  • 45 milliliters olive oil
  • 35 grams mushrooms, shiitake sliced
  • 35 grams mushrooms, oyster sliced
  • 45 grams tomato concassed
  • 35 grams black currants dried
  • 18 pearl onions blanched & peeled
  • 55 milliliters apple cider
  • 110 milliliters Calvados
  • 30 grams butter, unsalted

Directions

1. Make Stock 24 hours ahead: Remove hind legs and loins from rabbits. (To remove loins start from butt end and work towards head.) Wrap and refrigerate. Chop remaining carcasse. Roast until deep brown. Meanwhile, sauté carrot and celery, then onion until brown. Add tomato paste, red wine, bay leaves, parsley, peppercorns, thyme, and tomato. Add browned rabbit bones. Deglaze roasting pan with 1 cup water. Add to stockpot. Add enough water to cover bones by 1". Simmer for 4 hours. De pouile frequently. Refrigerate overnight.
2. Braise Legs: Season legs with salt & pepper. Wrap with parma ham. Brown in olive oil. Remove legs and keep warm. Add carrot and celery and start to brown. Add onion and brown. Add cider, bay leaves, parsley, peppercorns, and tomato. Place rabbit legs on top of vegetables and cover with chicken stock. Cover pan with aluminum foil and bake about 30-35 minutes until almost done. Remove from pan, keep warm. Strain braising liquid and combine with rabbit stock. Reduce by one-half.
3. To cook Loins: Season with salt & pepper. Fold loin in half and wrap with Parma ham. Sauté loins quickly in oil until lightly browned. Remove from pan. Caramelize onions. Add mushrooms, tomato, and currants. Add cider and brandy, do not ignite. Add loins and enough of the reduced braising liquid to cover loins. Simmer until loins are done, 1-2 minutes. Remove loins from pan, keep warm. Reduce liquid until coating consistency. Mount with butter, check for seasoning.
4. To Serve: Slice loins. Place Garlic Mashed Potatoes in center with 2 sage "ears". Arrange leg and one sliced loin around potatoes. Knappé sauce over rabbit. Divide vegetables among plates.

Notes
Notes:Makes a lot of stock. Freeze remaining.
Serving Ideas:Original serves 6. with garlic Mashed Potatoes


Categories
Game, main course
Keywords
Game, main course
MacGourmet downloadRabbit Braised in Apple Cider. To import, drag image to your MacGourmet recipe box.