Rabbit Loin With Bitter Greens Food

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.

WHOLE ROASTED RABBIT WITH GUANCIALE, WILTED GREENS AND PAN DRIPPINGS

Steps:

• Preheat oven to 500 degrees.
• Season rabbits on all sides and inside the cavity with salt and freshly ground black pepper. Set aside.
• Trim the watercress and dandelion greens, removing the woodiest stems. Cut the Treviso into halves the long way, then cut each half into thirds, and trim away any especially tough white stalky interior core.
• Lay sliced guanciale on a sheet pan large enough to hold the rabbits. (You can use 2 separate pans if necessary.) Scatter the dandelion greens, watercress and Treviso on top of the guanciale, and then place the rabbit on top, back side facing up. Drizzle the rabbit and greens with the wine and extra-virgin olive oil.
• Roast rabbits for 20 minutes. After 20 minutes, check rabbits, and rotate the pans to ensure that they are cooking and browning evenly. Return to the oven to continue roasting until rabbit legs are just cooked through, about 15 more minutes.
• Let rabbit rest for 10 minutes, then cut into 8 pieces each; two hindquarters, two forequarters and four loin pieces. Transfer the guanciale and greens to a serving platter. Place the rabbit pieces on top and drizzle with the pan-drippings left on the sheet tray and a healthy drizzle of olive oil.

RABBIT LOIN WITH BITTER GREENS

Steps:

• 1. Sprinkle rabbit saddles with salt and pepper. If possible, do this the night before cooking and refrigerate. 2. In a small bowl, combine mustard and vinegar. Whisk in 1/4 C. olive oil and season with salt and pepper. May be covered and refrigerated up to 24 hours. 3. 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. 4. 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° 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. 5. 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.