Filet of Rabbit Salad ▶
Slices of rabbit loin, browned on the outside and rare in the center, are displayed on a bed of baby greens and sauteed mushrooms. The warm salad is dressed with a mixture of pan juices and balsamic vinegar, accented with tomatoes and herbs. A thin slice of rabbit liver tops the salad.
- Rabbit Loin - 4
- Salt and freshly ground pepper to taste
- Unsalted Butter - 2 ounces (1/2 stick)
- Shiitake Mushrooms - 1/4 pound, stemmed
- White Button Mushrooms - 1/4 pound, stemmed
- Rabbit Liver - 1
- Shallot - 1, minced
- Vegetable Oil - 2 ounces
- Balsamic Vinegar - 1/2 ounce
- Tomato - 1, peeled, seeded, and diced small
- Mixture of fresh herbs (dill, rosemary, chervil, parsley)
- Mixed baby greens - 2 cups
Remove the silverskin from the loins. Season with salt and pepper. Melt the butter in a large saute pan or skillet over medium-high heat and saute the loins for 3 minutes, turning to brown each side. Remove from the pan and set aside, keeping warm. Put the pan back over medium heat.
Slice the mushrooms and saute until softened in the same butter used for the rabbit. Season with salt and pepper. Remove from the pan and set aside to cool.
Put the pan back over medium-high heat. Quickly sear the rabbit liver, turning to brown both sides, about 30 seconds per side. Remove and set aside. Add the shallots to the pan and saute until softened, 30 to 45 seconds. Add the vegetable oil, vinegar, diced tomato, and chopped herbs. Saute over low heat for 30 seconds. Adjust seasoning to taste with salt.
To serve: Cut the liver into four small slices. Spread each salad plate with baby greens. Arrange mushroom slices over the greens. Slice one loin into thin medallions and arrange the medallions, overlapping slightly, on top of the mushrooms on one plate. Repeat with the other plates. Drizzle warm pan dressing over the greens and rabbit. Garnish each with a sprig of chervil and slice of rabbit liver.