Ingredients: rabbit, salt and pepper, rosemary, thyme, garlic · 225 min cook time · 650kcal · $34.70
Ingredients
1whole rabbit, to taste salt and pepper, 4sprigs rosemary, 4sprigs thyme, 2heads garlic, 1tbsp whole peppercorns, 2leaves bay leaves, cup extra virgin olive oil, 0.5lb Hen of the Woods mushrooms, 1small shallot, 2tbsp dry sherry, 4large carrots, drizzle neutral flavored oil, 1tsp white vinegar, 1tbsp brown sugar, 0.5cup chicken stock, 1tbsp maple syrup, 1tbsp red wine vinegar, 1tsp Dijon mustard, 1handful green beans, 1handful tri-color cherry tomatoes, 1bag field greens
Instructions
1. Butcher the rabbit by removing the legs and arms, then separate the loins from the rack and french the ribs.
2. Season the rib roasts with salt and pepper and let sit in the fridge uncovered for at least an hour up to overnight.
3. Place the rabbit legs and hindquarters into a heavy Dutch oven with rosemary, thyme, garlic, peppercorns, bay leaves, and submerge in olive oil. Bake at 225 degrees Fahrenheit for 2 to 4 hours until tender.
4. Finely chop mushrooms, garlic, thyme, and shallot to make the mushroom duxelles stuffing.
5. Sauté shallot in a pan, add mushrooms and cook until browned, then add garlic and thyme. Deglaze with dry sherry and cook until liquid evaporates, then cool.
6. Pack the duxelles mixture between the rabbit loins, roll into a cylinder, and tie with butcher's twine.
7. Roast a whole head of garlic wrapped in foil with olive oil, salt, and pepper at 400 degrees Fahrenheit for 40 minutes.
8. Peel and chop carrots, toss with neutral oil and salt, and roast at 400 degrees Fahrenheit for 20-25 minutes.
9. Blend roasted carrots with white vinegar, brown sugar, olive oil, chicken stock, roasted garlic, and maple syrup to make carrot puree.
10. Make vinaigrette by whisking minced shallot, olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
11. Parboil green beans for 3 minutes, then cool under running water.
12. Sear the confit rabbit legs, stuffed saddle, and miniature rib roasts in a cast-iron skillet, then finish in the oven.
13. Char the parcooked green beans and tri-color cherry tomatoes in a skillet.
14. Dress field greens with vinaigrette just before serving and plate with carrot puree, confit rabbit leg, rib roast, stuffed saddle, green beans, and tomatoes.