Rabbit Loin Cigars Food

RABBIT LOIN CIGARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Heat the oil in a small skillet over medium-high heat. Add the mushrooms, shallot , salt, and pepper. Cook and stir until the mushrooms break down into a paste, 5 to 10 minutes. Remove from the heat and allow to cool slightly.
• Lay the sheet of puff pastry out on a clean work surface and roll out to fit the length of your rabbit loin. Spread the mushroom paste over the surface. Place the rabbit loin on the center and arrange the asparagus alongside the rabbit. Roll the pastry around the rabbit and asparagus into a tight closed cylinder, pinching the ends to seal. Place on prepared baking sheet, and brush the top of the pastry with egg yolk.
• Bake in preheated oven until the pastry is a deep golden brown, for 10 to 13 minutes. Remove from the oven and let rest for 5 minutes. The meat should reach an internal temperature of at least 145 degrees F (65 degrees C).
• While the rabbit is cooking, heat the demiglace in a small skillet over medium heat. When melted and hot, stir in the butter until melted and remove from the heat.
• To serve, cut the pastry in half crosswise, and set in the center of a serving plate. Drizzle the sauce around the plate.

RABBIT LOIN CIGARS

Steps:

• -in a medium size saute pan, add the shallots, mushrooms, salt, pepper and saute until it turns into a paste. Remove and reserve, next lay the pastry down and rub the mushroom mixture covering the entire pastry and spread the rabbit loin on top; add the Asparagus and start to roll the pastry until it forms a tight closed cylinder and whisk the yolk smooth then brush the pastry with it. Place the roll into a 350 degree oven for 7 to 13 min. until golden brown, while that is going start to heat the demi glaze in a small sauce pot finish with butter; remove the rabbit loin from the oven and let rest for 5 min. cut on a bias and align in the middle of the plate; drizzle the sauce around the plate.

RABBIT LOIN WITH BITTER GREENS

Steps:

• Sprinkle rabbit saddles with salt and pepper. If possible, do this the night before cooking and refrigerate.
• In a small bowl, combine mustard and vinegar. Whisk in 1/4 cup olive oil and season with salt and pepper. May be covered and refrigerated up to 24 hours.
• Place dried fruit in a small saucepan with a pinch of salt and pepper, and add enough wine or Armagnac to just cover. Bring to a boil and immediately remove from heat. Drain when cool, remove any pits and cut larger fruits into chunks.
• Place a large, heavy sauté pan with a lid over high heat with remaining 2 tablespoons olive oil until oil shimmers. Add rabbit saddles and sear well on all sides. Reduce heat to medium low, cover, and cook until interior is slightly pink, 145 degrees on an instant-read thermometer (about 20 minutes). Allow to rest several minutes, then use a sharp knife to remove loins and tenderloins from bone. Slice meat thinly on the bias while still warm.
• In a wide, shallow serving bowl, combine frisée or other greens, almonds and fruit. Add mustard dressing to taste, warmed slightly or at room temperature, season with salt and pepper, and toss well. Add rabbit and toss again.