Rabbit Three Ways
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Rabbit Three Ways

By October 2, 2015

This entree brings rabbit to new heights. The complete preparation is outlined, from making a veal stock to dividing the rabbit to the crawfish rice and turnip greens which accompany the rabbit. The back legs hold a sweet surprise: dried fruit marinated in Grand Marnier. The plate is sauced with a flavorful reduction prepared from rabbit stock enriched with veal stock.

Ingredients

Instructions

To prepare the veal stock: Preheat the oven to 450 F. Roast the veal shank bones and trimmings, carrots and shallots for 1 hour, or until browned. Deglaze the pan with water. In a large stockpot, placed the cooked veal shank bones, water, carrots and shallots; add thyme and tomato puree. Bring to a boil, skimming the surface of scum as it rises, and simmer over low heat, uncovered, for 4 hours. Strain, pressing to remove all bones, degrease by hand, then allow to cool and degrease again. Reduce the stock by boiling over medium high heat until only 3 quarts remain. Set aside.

To prepare the rabbit: Cut down the rabbit into two hind legs, two fore legs, two loins, and two flanks. Reserve the bones and trimmings for the stock. Reserve the meat in the refrigerator, wrapped in plastic wrap, until ready to use.

To prepare the rabbit stock: Preheat the oven to 450 F. Roast the rabbit carcass and trimmings, carrot and shallots for thirty minutes, or until browned. Add the red wine and stir to bring up the browned bits from the bottom of the pan. In a large stockpot, place the cooked rabbit carcass and trimmings, wine, carrots, and shallots; add veal stock, thyme and tomato puree. Bring to a boil, skimming the surface of scum as it rises, and simmer over low heat, uncovered, for 4 hours. Strain, pressing to remove all bones. Degrease by skimming all visible fat, then drawing a bread slice across the top to blot up grease. Allow to cool and degrease again. Reduce the stock by boiling over medium heat until only 2 cups remain. Set aside.

Foreleg preparation: In a medium mixing bowl, combine salt, pepper, rosemary, thyme, garlic, and ginger. Place forelegs in marinade and refrigerate for 24 hours. When ready, remove forelegs from marinade. In a large skillet, place forelegs in duck fat and bring to a boil; remove from heat. Place skillet into a preheated 200 degree F oven and cook fore legs for one and one half hours, or until very tender. Remove from oven and let cool to room temperature, leaving the legs in the duck fat.

Hind leg preparation: Marinate the dried fruit in the Grand Marnier for one hour at room temperature. Preheat the oven to 400 F. Remove the thigh bone from each leg; flatten each leg with a mallet. Season with salt and pepper. Remove fruit from marinade and place in flattened rabbit legs; roll each leg and tie with butcher’s twine to hold the fruit inside. Combine the flour, salt, pepper, and thyme. Dredge each leg in the seasoned flour. In a large ovenproof saute pan over medium high heat, saute the legs in olive oil until golden brown, 3 to 4 minutes, turning often. Place saute pan in the oven to finish legs; cook to medium doneness. Remove from oven and set aside to keep warm.

Loin preparation: In a medium mixing bowl, prepare a marinade from bourbon, teriyaki sauce, and rosemary. Place the loins in the marinade and let stand for 10 minutes. Prepare a smoker: light a small amount of charcoal in a charcoal grill. When the coals are lightly covered with white ash, move them to one side. Put about a half a cup of wood chips in a small metal pan or pan made of heavy foil and set over the coals. Place a rack over the fire and wood pan. When ready, remove loins from marinade and place in the prepared smoker, away from direct heat. Close the top, leaving the vents open. Smoke for 30 seconds to 1 minute. Brush with Dijon mustard. In a medium skillet over high heat, saute loins in olive oil to medium rare, 1 to 2 minutes per side.

To prepare the sauce: Cut the rabbit flanks in half and season with salt and pepper. In a large skillet over medium high heat, heat the olive oil until very hot, but not smoking. Add the flanks, carrots, celery, and shallots. Saute the flanks until golden brown; deglaze each flank with Grand Marnier reserved from the fruit marinade used in preparation of back legs. Reduce this mixture until nearly dry, then add rabbit stock and reduce by one quarter. Strain; keep warm and set aside.

To prepare the crawfish rice: In a medium saucepan over medium-high heat, heat half of the olive oil; saute shallots until translucent, 2 to 3 minutes. Add rice; saute for one minute. Add chicken stock, salt and pepper, and stir. Simmer until all liquid is removed. In a medium saute pan over medium-high heat, saute diced peppers; add to cooked rice. In a large skillet over medium heat, heat butter; briefly saute crawfish tails just until firmed; season with salt and pepper. Set aside.

To prepare the mustard greens: In a small saucepan, heat duck fat for the mustard greens. Add mustard greens and toss with the fat; saute just until wilted. Stir in the chicken stock and stir up any bits from the bottom of the pan. Season with salt and pepper.

To serve: Place mustard greens in the center of each heatproof serving plate. Using a 3-inch ring mold in the center of the mustard greens, fill with rice, pressing gently to compact slightly. Remove ring; carefully place crawfish tails on top of rice. Repeat on the other plate. Slice and fan loins, placing on the right sides of plates. Slice and fan hind legs, standing legs up on opposite side of plates. Remove the reserved forelegs from the skillet of duck fat; damp-dry and place each one at the top of each plate. Place plates in the oven until warm. Remove from the oven and sauce each plate.

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