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Happy Easter everyone!
In honor of this joyous holiday and Chef Jennifer Carroll, we cooked him….yes we made your Easter Bunny.
You too can cook your Easter Bunny!
Half a pound of diced salted pork (Pro Tip: If you semi-freeze, it will make it easier to cut).
Salted pork = delicious fat/flavor
Make sure you get fresh wabbit (ours was from southern Ohio). I don’t advocate frozen wabbits.
- Fresh not frozen
Lay your wabbit out. Position it on your cutting board…make funny Cadburry bunny noises.
- Hippity hip hip hop…rabbit!
Chop the legs and “wings” from your rabbit. Separate the side from the bones. There isn’t alot of meat on wabbits, so be careful.
- Get some rabbit meat
Keep the sides thinner to roll
- Sides of rabbit
With your leftover carcass, chop up into chunks and make some stock (Ruhlman should be so proud).
- Rabbit carcas
Before you throw in your water, don’t forget to brown the rabbit x3 minutes per side. More browning gives you more flavor.
Brown your carcass/bones
BTW-If some bits fall off, place into the sides and use in your roll.
Sautee your salted pork.
Salty pork
Salt/pepper your rabbit.
salt and pepper your rabbit
After your salted pork gets slightly brown and releases some of its oil goodness, add your rabbit in one layer.
Rabbit and pork
Let sit for 2-3 minutes per side or till it gets slightly GBD. Slightly.
Just slightly GBD
Remember to put fresh rosemary in your rolled pieces of rabbit. Embrace your inner herbies.
Fresh rosemary in the rolled pieces
Once rabbit is browned remove rabbit and salted pork pieces. Let rabbit rest on covered plate.
rabbit resting
Feed your salted pork chunks to your hungry patrons…tell them its French.
Now that's an app (kidding)
Into the pool goes your mirepoix (2 onions, 1 celery, 1 carrots).
MirePoix in the pool
Mixamixa 11 minutes on medium. Try to get some of the browned bits from the bottom.
Add a bunch of gaaaaarlick.
garlic in
Mixamixa 1 minute.
Add 1 cup dry white wine and really scrap the bits from the bottom. Mixamixa 1 minute.
Take your wabbit stock.
stock bubbling
Add 2 cups rabbit stock and really really scrap the bits from the bottom. Mixamixa 1 minute.
Add fresh rosemary, fresh thyme, one bay leaf to pan.
fresh herbies
Lightly dust your rabbit with flour.
light EVEN flouring (Pro Tip: Bourbon while dusting = not a good idea)
Rabbit pieces back into the pool. Cover and simmer x30 minutes. In the last 5 minutes, add 1 tsp of tomato paste and a generous dollop of whole grain mustard to the party. mixamixa.
For the plating:
Pan sauces on the bottom. Place rabbit pieces on top of sauce. Top rabbit with arugula tossed with olive oil, and thin navel orange slices. Light pinch of truffle salt on top to finish.
- Rabbit
Of course we opted to serve with 2 scoops rice.
plate it and send it
Expedite immediately.
The sweet citrus and slightly bitter arugula is a great contrast to the savory/salty rabbit.
You can now order rabbit on our menu – you can eat the Easter Bunny too. Tell the kids.
From our staff to your families – Happy Easter everyone!
Reporting live from QuarryLaneFarms…
Check off another goal from our 2011 line staff and goals (reference the 2011 list here)
Little bunny Fufu....on the menu
How about dem apples…I mean…rabbit.
Almost as awesome as The Sitch and Top Chef 10 Arts’ Jennifer Carroll’s Rabbit Paillard here.
Have a great week everyone.
Reporting live from QuarryLaneFarms….
Alright, our entire line and staff have set some goals for 2011.
Aloha inspiration
And thanks to the 50th state Hawaii for helping us clear our minds and inspiring us with this view (Sandy’s).
Our goals for 2011:
1. Peking Duck: Because it’s Peking frickin duck!
2. Dol Sot Bi Bim Bapp: Because it sizzles when served.
3. A logo: People are getting tired of looking at our Cantankerous clams.
4. Banh Mi: Because we want to pickle carrots and dikon and find some perfect baguettes.
5. Rabbit: Because we rarely get to eat little bunny Fufu.
6. A kick ass pot pie: Because pot pie is straight-up pajama bottoms sexy.
7. A real website: Kacy’s getting tired of answering the same questions.
8. Bacon: Awww yeah, I said bacon.
9. More loud food: Because food is more than just taste.
10. Lau lau in Cleveland: This might be the toughest one since luau leaves, salted butterfish and ti leaves are tough to find here in Cleveland. No worries brah!
So, any thoughts? Insight? Words of wisdom?
Reporting live from QuarryLaneFarms…
