Roasted Rabbit With Ligurian Chickpea Cake And Chanterelles Recipes

KALBSNIERENTRANCHEN

Steps:

• Heat clarified butter in saucepan. Lightly dust kidneys with seasoned flour and fry in hot butter. Turn over as they turn red on outside; set aside to drain.
• Heat beef stock in saucepan and reduce by 1/2. Drain mushrooms and add mushroom liquid to beef stock.
• In a separate pan, cook pepper and shallots in clarified butter on low heat. Add kidneys and stir, then add mushrooms. Stir in tomato paste, increase heat, add brandy and flame. Add white wine and reduced beef-mushroom stock. Mix together well and cook over medium heat. Add mustards and lemon juice and simmer 12 minutes. Lastly, add cream and increase heat again to heat through.

RABBIT FRICASSEE: FRICASE DE CONEJO

Steps:

• In a large saucepan, heat the oil and brown the rabbit on both sides. Add onions, peppers, and garlic, and saute for 10 minutes. Add paprika, bay leaves, oregano, tomatoes, sherry, and chicken stock. Cook for 1 hour. Add potatoes, capers, and dried cherries. Cook for 1 more hour, or until potatoes are tender. Serve and garnish with sweet peas and parsley.

SADDLE OF RABBIT ROASTED IN TOBACCO LEAF WITH A SUBTLE GARLIC SAUCE

Steps:

• Heat a stockpot with 2 tablespoons of olive oil over medium-high heat, sear the rabbit shoulders until they are a dark golden brown. Add the carrot, onion, celery, and garlic. Sweat vegetables for 2 to 3 minutes. Add the juniper berry, thyme, rosemary, and cinnamon stick. Add water to cover the ingredients and simmer for 30 minutes.
• Heat a saute pan with 2 tablespoons of butter over medium heat, add the shallots and sweat until they are translucent. Add the wine and reduce by 1/2. Stir in the parsley and tarragon.
• Remove the rabbit shoulders from the stockpot. Remove the meat from the bone and chop fine. Strain the liquid in the stockpot through a fine sieve. Return sauce to stockpot. Simmer for 10 minutes and season with salt and black pepper.
• Heat a saute pan with 2 tablespoons of butter over medium heat, add the chanterelle mushrooms and saute until golden brown. Reserve warm on back of stovetop.
• Preheat oven to 350 degrees F.
• In a mixing bowl, combine the chopped meat and shallot mixture to form the filling. Season the rabbit loins with salt and black pepper. Fill the center of the loin with the filling. Roll the loin into a log shape. Wrap a tobacco leaf around each rabbit. Tie the rabbit with butcher's twine to keep its shape.
• Place rabbit onto a baking rack with a drip pan underneath. Roast in oven for 10 to 12 minutes or until internal temperature is 160 degrees F. Remove rabbit from oven. Let rest for 5 minutes. Remove tobacco leaves and slice. Serve with sauteed chanterelle mushrooms.

BRAISED WHOLE CHAR WITH ROSé COURT BOUILLON AND CHANTERELLES

Steps:

• Preheat the oven to 400 degrees F.
• Grease a baking dish with butter and lay the fish inside. Add the button mushrooms, garlic, yellow onions and rosé. Cover with parchment paper and braise in the oven for 40 minutes. Transfer the fish to a platter and carefully pour the liquid through a strainer into a saucepan. Reduce the cooking liquid for 5 minutes. (Reserve the button mushrooms and yellow onions for a salad.)
• Add the chanterelles, pearl onions, butter and the reduced cooking liquid to a sauté pan; cook for 5 minutes.
• Gently remove the fish bones, and then cover the fish with the chanterelle sauce. Serve hot.