Rabbit Loin Cigars Recipes

RABBIT LOIN WITH BITTER GREENS

Rabbit Loin With Bitter Greens image

Provided by Kim Severson

Categories dinner, easy, one pot, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 large bone-in rabbit saddles (bodies from 3- to 4-pound rabbits, all legs removed)
Salt
Black pepper
2 tablespoons whole grain mustard
2 tablespoons white-wine vinegar or cider vinegar
1/4 cup plus 2 tablespoons extra virgin olive oil
1/4 cup dried cranberries, prunes or other dried fruit
1/2 cup dry white wine or Armagnac, or as needed
1 head frisée or 8 ounces dandelion or mustard greens
1/4 cup almonds, toasted and chopped

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.

RABBIT LOIN CIGARS

RABBIT LOIN CIGARS image

Categories Vegetable

Yield 1 plate

Number Of Ingredients 9

Ingredients

3 oz. Morel Mushrooms
1 pc. Puff Pastry (4" by 4")
1 tsp. Shallots (Minced)
3 ea. White Asparagus
4 oz. Demi- Glaze
1 tbsp. Butter
6 oz. Rabbit Loin
1 ea. Egg Yolk
TT Salt/ Pepper

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 ON A BEAN STEW

Rabbit loin on a bean stew image

tender rabbit meat, low in fats and great for a dinner party

Provided by mataraz

Time 2h15m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Sear the liver on high heat, and leave rare. Set aside and start the rabbit preparation.
Place the Parma ham slices on a sheet of grease proof paper. Top with the slices of the lardo and set the boned loin on top. Season the loin with salt and pepper, and spread the garlic, rosemary leaves, sun dried tomatoes and the liver. Roll tightly and secure in alufoil.
Boil the beans separately. SautÃƒÂƒÃ‚ÂƒÃƒÂ‚Ã‚ÂƒÃƒÂƒÃ‚Â‚ÃƒÂ‚Ã‚Â© the shallots add the carrot and cook with some white wine and half the rabbit stock. Let it reduce by one third and add the cooked beans, check seasoning and simmer until cooked.
In a sauce pan put the balsamic vinegar and remaining rabbit stock and reduce by half, add the meat jus and simmer until it becomes like thick syrup.
Seal the rabbit loin on a hot flat grill or a dry pan. Cook in a fairly hot oven (170ÃƒÂƒÃ‚ÂƒÃƒÂ‚Ã‚Â‚ÃƒÂƒÃ‚Â‚ÃƒÂ‚Ã‚Â°C) for about 20 minutes. Check by inserting a metal skewer in the centre and see that a clear juice comes out. Serve as per picture or to your style.

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