Roast Saddle of Rabbit in Savoy Cabbage, Yukon Gold Potato Confit, Balsamic Vinegar Glaze, Baby Fennel and Beet Juices
Serves: 6
Ingredients
- 2 tablespoons extra-virgin olive oil
- 12 baby fennel bulbs, trimmed
- 2 cups chicken broth
- 1-1/4 cups balsamic vinegar
- 1 bay leaf
- 1 thyme sprig
- 1 clove garlic
- 6 tablespoons chicken glaze
- 6 tablespoons julienned fresh beets
- 1 tablespoon lemon juice
- 3/4 cup chicken broth
- 12 medium Yukon Gold potatoes
- 3/4 cup duck fat
- 1 clove garlic
- 1 bay leaf
- 1 thyme sprig
- 3/4 cup chicken glaze (for service)
- 1 cup chive sticks (for garnish)
Roast Saddle of Rabbit in Savoy Cabbage
- 2 pounds boneless loin of rabbit and tenderloin, free of sinew and silver membrane
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon chopped basil
- 1 teaspoon chopped thyme
- 1 teaspoon fresh juniper berries
- 6 tablespoons Dijon mustard
- 6 tablespoons Dijon mustard
- 1 egg yolk
- 8 heads savoy cabbage, leaves only, blanched
- sea salt and freshly ground white pepper
Directions
- Heat olive oil slowly in heavy-bottomed pot. Add fennel and saute slowly. Gradually add chicken broth until fennel is tender. Keep warm.
- In a heavy-bottomed pot, combine balsamic vinegar, bay leaf, thyme sprig and garlic clove. Reduce by 75 percent. Add chicken glaze. Reserve.
- In a heavy-bottomed pot, combine beets, lemon juice and chicken broth and cook over a low flame. Simmer for a moment, then liquify in a blender. Reserve.
- In a heavy-bottomed pot, combine potatoes, duck fat, garlic, bay leaf and thyme sprig. Simmer very slowly until potatoes are cooked. Remove potatoes from pot, slice and grill. Reserve.
Roast Saddle of Rabbit in Savoy Cabbage
- Preheat oven to 350°. Season rabbit with thyme, basil and salt and ground white pepper to taste. In an Oster® Electric Skillet, heat olive oil on high. Pan-sear rabbit, making sure that meat remains raw inside. Add juniper berries while cooking. Remove rabbit from skillet. Combine mustard with egg yolk and brush on rabbit. Place blanched cabbage leaves between sheets of plastic wrap and carefully flatten with a rolling pin. Place in a roasting pan and roast for 20 minutes. Keep warm.
- Using an Oster® electric knife, slice the rabbit with chive sticks and arrange in center of a hot dinner plate. Carefully place rabbit slices into potatoes. Place baby fennel in center and carefully drizzle balsamic vinegar glaze and beet juices. Serve at once.
