Bobby Flay Grilled Rabbit Food

GRILLED RATATOUILLE

Steps:

• Preheat grill to medium-high.
• Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature.

GRILLED GARLIC RABBIT

Steps:

• Wash and pat dry the rabbit pieces; place into a large resealable plastic bag. Pour in marinade and seal the bag. Turn the bag over several times to coat rabbit with marinade and allow to marinate in refrigerator 2 to 8 hours or overnight, turning occasionally.
• Preheat an outdoor grill for high heat and lightly oil the grate. Reduce to low. Remove rabbit from marinade and shake off excess liquid; discard the used marinade.
• Lay the rabbit pieces onto lower rack of grill. Grill until the rabbit shows good grill marks, the meat is no longer pink inside, and the juices run clear, 12 to 15 minutes per side. An instant-read meat thermometer inserted into the thickest part of a piece should read at least 160 degrees F (70 degrees C).

FETTUCCINI WITH RABBIT AND CURRANT-PORT GLAZE

Steps:

• Heat 1-tablespoon butter in a skillet until very hot, but not brown. Add diced rabbit meat and season lightly with salt and pepper. Saute until lightly golden. Add shallots. Deglaze pan with port wine and simmer for 1 to 2 minutes. Add currants and rabbit demi-glace. Cook slowly until rabbit is cooked through, about 3 to 4 minutes.
• Melt remaining butter in a saute pan. Add fettuccini and a dash of truffle oil and toss to heat through. Divide onto 4 plates. Spoon equal amounts of rabbit and sauce over each portion of pasta. Drizzle lightly with more truffle oil.
• Preheat oven to 375 degrees F.
• Bone out rabbit and cut meat into 1-inch cubes. Reserve meat and bones.
• Roast rabbit bones until nicely browned, about 30 minutes. Remove from oven and break up into pieces. Place bones in an 8-quart or larger stockpot. Add vegetables, garlic, seasonings, and stock. Bring to a simmer and let simmer for 45 minutes. Drain stock. Let stand and skim off any fat or residue on top. Return to stove and reduce until a demi-glace consistency, 1 to 1 1/2 cups.

GRILLED RABBIT AND VEGETABLES

Steps:

• Prepare a grill or heat up a grill pan. If available, place a piece of slate on the grill and heat for at least 5 minutes.
• Meanwhile, place the rabbit on a platter and season with salt and pepper. Drizzle 3 tablespoons of olive oil over and scatter garlic slices from 3 cloves, 8 sprigs of thyme and 4 sprigs of rosemary (halved to make 8). Allow it to marinate while the grill is heating.
• When the slate is hot, place the rabbit pieces on the slate. Cook on each side until the rabbit is nicely seared and cooked through, about 5 to 7 minutes per side. Remove the garlic cloves and discard if they begin to burn, they will give a harsh flavor to the rabbit.
• Season the vegetables with salt and pepper and drizzle with olive oil. Halfway into cooking the rabbit, place the vegetables on the slate and place a sprig of thyme and rosemary and a few slices of garlic on each. Cook on each side until nicely browned and softened, about 2 to 3 minutes per side. Serve hot or room temperature.