Rabbit and Carrots

Components

  • Rabbit legs confit/ Herb Crust

  • Rabbit Jus

  • Rabbit loin Sous Vide/ Carrot Gel

  • Baby carrots

  • Carrot puree

  • Chanterelles

 

Rabbit legs confit/ Herb Crust

  • Yield: 2 portions

 

Ingredients

  • 1 whole rabbit

  • Rabbit Cure:

    • 1 cup Kosher salt

    • ¼ cup sugar

    • 2 Tbs juniper

    • 1 Tbs black peppercorns

    • 2 sprigs thyme

    • 2 cloves garlic, peeled

    • 2 sprigs thyme

    • 1 sprig rosemary

    • 2 oz chicken fat

    • 2 oz duck fat

  • Herb Crust:

    • Kosher salt

    • 1 bunch parsley, picked

    • 4 sprigs tarragon, picked

    • ¼ cup lemon juice

    • ½ # unsalted butter, softened

    • ¼ cup Panko breadcrumbs

 

Method

 

Fabricate the rabbit with a boning knife and separate into 2 hind legs, 2 tenderloins, with the remaining carcass to be used for the jus. Mix the cure ingredients together in a mixing bowl and completely cover the hind legs. Wrap in plastic and refrigerate for four hours to cure. Set an immersion circulator to 150 degrees Fahrenheit in a water bath. Rinse the legs and pat dry. Place the legs in a vacuum seal bag with the garlic, thyme, rosemary, chicken and duck fat, and seal. Sous vide for one hour until the legs are tender. Remove from the bag and carve out the inner thigh bones. Refrigerate the legs.

 

Herb crust

 

Bring a large pot of water with 1 cup of salt per gallon to a boil. Blanch the parsley and tarragon for 1 minute and place in ice water. Drain the herbs and place in a blender with lemon juice and 1 Tbs of salt. Blend until smooth. Transfer the puree to a food processor with the softened butter and Panko. Spin until smooth and spread evenly between two sheets of parchment paper with a rolling pin, about 1/8th inch thick. Refrigerate to set. Trace the herb crust around the legs and cut around—leaving extra room for wrapping—the natural shape to obtain portions that will perfectly envelop the legs.

 

Rabbit Jus

  • Yield: ½ gallon

 

Ingredients

  • Rabbit carcass and offal from butchering the rabbit

  • ¼ canola oil

  • 1 onion, quartered

  • 1 carrot, large chunks

  • 1 stalk celery, large chunks

  • 1 head garlic, halved horizontally

  • 3 bay leaves

  • 1 bunch thyme

  • 2 Tbs unsalted butter, diced

Method

 

Preheat oven to 400 degrees Fahrenheit. Arrange the rabbit carcass and offal on a rack over a sheet pan and roast to brown evenly. Heat a saucepot over medium heat, add oil and sweat the onion, carrot, and celery until translucent. Add the garlic, bay leaves, thyme, and browned rabbit carcass, cover with cold water, and bring to a simmer. Simmer for 1 hour, strain the jus, and reserve ¼ cup for the cooking of the loin. Also reserve ½ cup for the carrot puree. Reduce the remaining jus until reaching a nappe consistency. Whisk in the butter when ready to plate.

Rabbit loin Sous Vide/ Carrot Gel

  • Yield: 2 loins

 

Ingredients

  • 2 rabbit loins

  • 1 Tbs kosher salt

  • ¼ cup rabbit jus

  • 2 garlic cloves, peeled

  • 1 sprig thyme

  • Carrot Gel:

    • 1 cup carrot juice

    • 1 Tbs kosher salt

    • 3 grams agar agar

    • 3 sheets gelatin, bloomed

Method

 

Set an immersion circulator to 140 degrees Fahrenheit. Season the loins with salt, place in a vacuum seal bag with the jus, garlic, and thyme, and seal. Submerge in the water bath and cook for 35 minutes. Submerge in an ice water bath after cooking.

 

 Whisk the carrot juice, salt, and agar together in a small saucepot. Heat the pot over medium-high heat while whisking. Once the mixture reaches a boil for five minutes, remove from the heat and whisk in the gelatin. Strain the mixture through a chinois directly onto a flat stainless steel or plastic tray to set and place in the refrigerator. Once the loins are cool, remove from the bag, dry off completely and place on the carrot gel sheet. Trace around the loin to extract a piece of the gel that will neatly surround the loin and set aside for plating.

Carrot Puree

  • Yield: 1 cup

 

Ingredients

  • ¼ cup canola oil

  • 3 large carrots, peeled and large dice

  • 1 onion, sliced

  • Kosher salt

  • ½ cup rabbit jus

  • 1 cup carrot juice

  • 4 Tbs unsalted butter, cubed

 

Method

 

Heat oil in a saucepot over medium heat. Sweat the onion and carrots with 2 Tbs salt until the onions are translucent. Add the carrot jus and rabbit jus, bring to a simmer, and cover with a parchment paper cartouche. Simmer the carrots until they are very tender, about 30 minutes. Place the carrots and onion in a blender and blend until smooth, only adding the cooking liquid if necessary to make a puree. Blend in the butter to emulsify, taste for seasoning, and pass the puree through a chinois.

 

Baby Carrots

  • Yield: 2 portions

 

Ingredients

  • 2 Tbs canola oil

  • 8 baby carrots, peeled

  • Kosher salt

  • 1 cup carrot juice

  • 1 Tbs unsalted butter

 

Method

 

Heat oil in a sauté pan over medium heat. Add carrots, season with 2 Tb of salt. Once the carrots begin releasing moisture, cover with the carrot juice, bring to a simmer, and place a cartouche on top. Gently simmer the carrots until fork tender, turn off the heat, and swirl in the butter to emulsify and glaze the carrots. Cut off the bottom halves of the carrots so they will stand upright on the plate.

 

Chanterelles

  • Yield: 2 portions

 

Ingredients

  • ½ # Chanterelle mushrooms

  • 1 cup Kosher salt

  • 1 ounce canola oil

  • 1 Tbs unsalted butter

  • 1 sprig thyme

  • 1 tsp Maldon salt

 

Method

 

Use a paring knife to carefully peel the outer layer of skin from the stems of the mushrooms. Use a small brush to remove the dirt from the gill area of the mushrooms. Mix the kosher salt with 4 cups of cold water and very quickly dip the chanterelles in the water, while vigorously moving with your hands. Immediately dry on a clean towel, ensuring all surface moisture is absorbed. Heat a sauté pan over medium- high heat, add the oil, and sauté the chanterelles until golden brown. Add the butter and thyme to the pan and stir until completely melted and bubbling. Drain the mushrooms on a paper towel and season with the Maldon salt.

 

Plating

 

Heat the carrot puree and spread an even rectangle in the center of the plate. Heat the baby carrots in the oven briefly and place upright, standing in the puree. Heat wrapped loins and legs in the oven to seal the crust and gel onto their respective proteins. Place the leg at an angle in the center, with the loin slightly offset to the right. Scatter the chanterelles whimsically throughout and sauce with the rabbit jus.