Whole Roasted Rabbit With Guanciale Wilted Greens And Pan Drippings Food

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.

SWORDFISH PICCATA

Steps:

• Season the swordfish gently but evenly on both sides with salt and pepper.
• Dredge the fish in the flour, patting off any excess.
• In a cast-iron or nonstick skillet, heat grapeseed oil until just smoking over medium-high heat. Add in 2 tablespoons of the butter until melted and bubbling, about 30 seconds.
• Place the swordfish in the pan and cook, turning once, until browned on both sides, about 3-4 minutes each side. Work in batches if necessary to avoid overcrowding the pan.
• Transfer the swordfish to a warm plate, and remove any excess fat from the sauté pan.
• While the pan is still hot, melt 1 tablespoon of butter, sweat the shallots and cook until soft and cooked through, being careful not to brown. About 30 seconds.
• Deglaze the pan with the white wine, and reduce by half.
• Add the capers and lemon juice, and cook for 1 minute.
• Take the pan off the heat, and add in the remaining 6 tablespoons of butter, 1 tablespoon at a time, swirling the pan continuously to emulsify the butter.
• Add in the minced parsley, and season to taste.
• Spoon the sauce over the fish, and garnish with a lemon cheek and a parsley stem.

ILLINOIS RABBIT WITH WILTED ARUGULA, GOAT CHEESE, NUTS, AND ARUGULA PUREE

Steps:

• In a large skillet, heat the grapeseed oil over medium heat. Season the rabbit loins with salt and pepper, and add the rabbit loins to the pan. Saute the rabbit to desired degree of doneness. With tongs, remove the meat from the heat and season with additional salt and pepper, if desired. Let the meat rest for 90 seconds before thinly slicing on the bias.
• Evenly divide the Wilted Arugula Salad among 4 dinner plates, arranging it in the center of each plate. Place the rabbit slices in a pinwheel manner over the salad. Spoon the arugula sauce around the plate. Place a goat cheese quenelle on each plate, and sprinkle with the chopped walnuts. Top with freshly ground black pepper and spoon the reserved cooking juices around the plate.
• Heat the olive oil in a medium saute pan over medium-high heat. Add the shallot and garlic, and saute for 1 minute. Add the eggplant and cook for 2 minutes. Add the vinegar, wine, pear, roasted onion and arugula. Cook for 2 more minutes, or until the arugula is just wilted. Season, to taste, with salt and pepper. Reserve any cooking juices that remain in the pan.
• In a small bowl, combine all the ingredients with a wooden spoon. Season, to taste, with salt and pepper. Using a small metal spoon and the palm of your hand, form quenelles of the goat cheese mixture.
• In a food processor or blender, puree all of the ingredients together with just enough water to puree smoothly. Pass the puree through a fine mesh sieve. Season to taste with salt and pepper. Warm the puree slightly in a heatproof bowl over simmering water just prior to serving.

ROAST RABBIT WITH THYME

Steps:

• Ask your butcher to joint the rabbit, cutting the legs into two pieces, the saddle into three and the shoulders and front into two. Heat oven to 220C/200C fan/gas 7.
• Put the rabbit in a large roasting tin, season and add 1 tbsp of the thyme leaves. Add the oil and toss until the rabbit is well coated. Roast for 20 mins.
• Add the onions or shallots and the garlic, then stir well and roast for another 15 mins, stirring again halfway through. Sprinkle over the remaining thyme before serving.

SLOW ROASTED RABBIT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season the rabbit with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the rabbit pieces and brown on all sides. Place in a 9x13 inch baking dish. In a medium bowl, combine the sugar, onion, ketchup, garlic, paprika, Worcestershire sauce and water; pour over the rabbit.
• Bake uncovered for 90 minutes in the preheated oven, basting frequently. Meat should be very tender when done.

WHOLE ROASTED RABBIT WITH GARLIC, ROSEMARY AND CORIANDER

Steps:

• Line a sheet pan with parchment paper.
• Spread rabbit out as flat as possible and place it on prepared pan.
• Season both sides with salt and pepper.
• Combine oil, garlic, rosemary, coriander, peppercorns and chili powder in a small bowl.
• Rub mixture over both sides of rabbit.
• Cover and refrigerate 2-3 hours.
• Preheat oven to 475°F.
• Uncover rabbit.
• Roast until tender and cooked through, 30-35 minutes.