RABBIT LOIN WITH BITTER GREENS
Provided by Kim Severson
Categories dinner, easy, one pot, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
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.
BABY FRISéE WITH POACHED EGG AND PANCETTA
Make and share this Baby Frisée With Poached Egg and Pancetta recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Add 2 tablespoons olive oil and pancetta to a skillet; cook over medium heat until pancetta is crisp.
- Using a slotted spoon, remove pancetta to paper towels to drain; set aside.
- Make salad dressing: combine the olive oil, vinegars, garlic, shallot, salt, and pepper in a small bowl; set aside.
- Poach the eggs: use your preferred method or as follows-bring enough water to cover whole (unshelled) eggs to boil in a small saucepan; gently lower eggs into boiling water.
- Let them boil only for 30 seconds, then carefully remove them (this preliminary cooking serves to set the whites a bit and makes the eggs much easier to handle).
- Bring the 5 cups water and cider vinegar to a simmer in a deep skillet.
- Gently crack each egg and open it directly over the simmering water.
- Let the egg gently slide into the water; spoon simmering water over the eggs if they are not completely submerged.
- Remove the skillet from the heat and cover for 4-5 minutes; assemble salad during this time.
- To make 6 individual servings: place 1 head of frisée on each plate and spoon the dressing on top.
- When poached eggs are ready, with a slotted spoon lift them out of the water and onto a kitchen towel to drain.
- Carefully place the drained eggs on the dressed frisées.
- Season to taste with salt and pepper; scatter pancetta over the eggs.
- Garnish each plate with freshly made crostini; serve immediately.
Nutrition Facts : Calories 222.9, Fat 21.5, SaturatedFat 3.8, Cholesterol 211.5, Sodium 74.9, Carbohydrate 1.1, Sugar 0.4, Protein 6.4
SEARED RABBIT WITH LEMONGRASS RISOTTO
This is a great recipe when you are looking to present something that is at once homey as well as a little exotic. I like using wild hare loin or leg, which I get from my local organic supermarket; I would imagine pork tenderloin, turkey, or even boneless chicken would also work just fine.
Provided by liz.tarquin
Categories One Dish Meal
Time 1h15m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Heat butter and olive oil in a large pot.
- Cut rabbit loin or leg into strips and salt and pepper liberally.
- Saute rabbit over medium heat until nicely browned; remove and deglaze pan with dry sherry.
- Add onion, garlic, and lemongrass and saute until the onions are translucent and your kitchen starts to smell like lemongrass.
- Add rice and saute a few minutes, coating the rice with the fat in the pan.
- One cup at a time, add the chicken broth, allowing the rice to absorb the liquid before adding more. Once the rice has reached the 'al dente' stage, remove from heat and stir in the cream, thyme, and reserved rabbit strips.
- Taste for seasoning and serve, adding lots of fresh cheese to each portion.
- Yum!
Nutrition Facts : Calories 751, Fat 41.7, SaturatedFat 19.8, Cholesterol 141.3, Sodium 1707.5, Carbohydrate 47.6, Fiber 0.5, Sugar 3.2, Protein 36.8
SEARED RABBIT LOIN WITH FRISéE AND PANCETTA
This is a very grown-up salad and my idea of a fantastic lunch. It also happens to be a great way to use loins left over when you've braised or stewed the richer, darker pieces of your rabbit. Like pork tenderloin or filet mignon, rabbit loin can't take that sort of cooking. Give it a quick sear instead, and toss it with crisp pancetta and frisée in a Chianti vinaigrette. You'll find yourself making rabbit more often just to end up with spare loins.
Yield serves 4
Number Of Ingredients 8
Steps:
- To prepare the frisée, remove the outer green leaves, reserving only the soft yellow inner part of each head. Separate the leaves, rinse well, and dry.
- Cook the pancetta in a sauté pan over medium heat until it crisps and the fat renders, 3 to 4 minutes. Drain and reserve.
- Trim the loins of any connective tissue. Heat 3 tablespoons of the olive oil in a sauté pan over high heat. Add the loins and brown well on all sides. Transfer the loins to a plate to rest, then slice 1/2 inch thick.
- Combine the vinegar, the remaining 4 tablespoons olive oil, the olives, and the shallot in a bowl. Add the frisée, sliced rabbit loin, and pancetta. Toss gently to combine and season with salt and pepper. Divide among 4 small plates and serve.
More about "seared rabbit loin with frisée and pancetta recipes"
RABBIT LOIN RECIPE WITH FETTUCCINE & PROSCIUTTO
From greatbritishchefs.com
RABBIT WRAPPED WITH PANCETTA ON PUY LENTILS RECIPE
From deliciousmagazine.co.uk
RABBIT LOIN RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
SCALLOPS WITH PANCETTA RECIPE | LAURA VITALE | COOKING …
From cookingchanneltv.com
10 BEST RABBIT LOIN RECIPES | YUMMLY
From yummly.com
GAME ON! MAKE THIS ROAST RABBIT WITH PANCETTA - FOOD …
From foodrepublic.com
RABBIT RAGù RECIPE WITH TAGLIATELLE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
HOW TO COOK RABBIT IN WINE SAUCE - WHATSINTHEPAN
From whatsinthepan.com
ROASTED RABBIT WITH PANCETTA AND MUSHROOMS | RICARDO
From ricardocuisine.com
5/5 (8)Category Main DishesServings 6Total Time 1 hr 40 mins
BEST PANCETTA WRAPPED RABBIT LOIN RECIPES | FOOD …
From foodnetwork.ca
3/5 (3)Category Dinner,Italian,Main,Roast,WinterServings 4
PAN ROASTED RABBIT LOIN WITH FRISéE - TASTINGTABLE.COM
From tastingtable.com
Servings 2Category Main Course
PAN-SEARED RABBIT LOIN SALAD WITH SMOKED PANCETTA
From elizabethskitchendiary.co.uk
Reviews 23Estimated Reading Time 6 minsServings 6Total Time 3 hrs 20 mins
RABBIT LOIN WITH BITTER GREENS RECIPE - EASY RECIPES
From recipegoulash.cc
FRISEE SALAD WITH PAN-SEARED GOAT CHEESE AND BACON VINAIGRETTE
From foodnetwork.ca
SEARED RABBIT LOIN WITH BRAISED LEGUMES AND CUMIN-INFUSED SWEET …
From eatyourbooks.com
LOIN OF RABBIT WITH PANCETTA, PORCINI AND WILD ONIONS - EDIBLE ARIA
From ediblearia.com
FRISEE, PANCETTA AND WARM WILD MUSHROOM SALAD WITH BLACK …
From recipenet.org
SEARED SCALLOP RECIPE WITH SALAD OF BEANS AND FRISEE | WRIGHTFOOD ...
From pinterest.ca
SEARED CHICKEN BREAST WITH PANCETTA, VIDALIA® ONION AND FENNEL …
From kentuckyderby.com
BACON WRAPPED RABBIT LOIN WITH BACON STRAWBERRY DRESSING
From civilizedcaveman.com
RABBIT LOIN, LOIN OF RABBIT RECIPES | THE NIBBLE WEBZINE OF FOOD ...
From blog.thenibble.com
PAN ROASTED RABBIT RECIPE - THE RELUCTANT GOURMET
From reluctantgourmet.com
SAUTEED RABBIT LOIN WITH BRAISED FENNEL AND B RECIPE
From recipeland.com
WILTED FRISéE WITH PANCETTA AND CHESTNUTS RECIPE | MYRECIPES
From myrecipes.com
ROAST RABBIT LOIN WITH MOROCCAN-STYLE COUSCOUS AND CALAMARI …
From bbc.co.uk
PAN-SEARED ASPARAGUS SALAD WITH FRISéE AND FRIED EGG: RECIPE
From nytimes.com
PANCETTA WRAPPED RABBIT WITH GARLIC - SERVING DUMPLINGS
From servingdumplings.com
10 BEST RABBIT LOIN RECIPES | YUMMLY
From yummly.co.uk
TUSCAN RABBIT WITH PANCETTA AND ROSEMARY - UNASSAGGIO
From unassaggio.com
WILTED FRISéE WITH PANCETTA AND CHESTNUTS RECIPE -SUNSET MAGAZINE
SEARED RABBIT LOIN WITH SUNCHOKES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SEARED RABBIT WITH CREOLE MUSTARD CREAM SAUCE RECIPE
From gameandfishmag.com
PAN-SEARED RABBIT LOIN SALAD WITH SMOKED PANCETTA | RECIPE
From pinterest.co.uk
PAN SEARED SCALLOPS, BEANS, FRISéE AND CHILLI | SCALLOP RECIPES ...
From pinterest.ca
SEARED RABBIT WITH OLIVES AND ROSEMARY RECIPE | EAT SMARTER USA
From eatsmarter.com
RABBIT BRAISED WITH WINE, OLIVES AND SAGE - THE ITALIAN CHEF
From italianchef.com
COD LOIN AND PANCETTA RECIPES | DEPORECIPE.CO
From deporecipe.co
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love