Pan�ed Mississippi Rabbit
Source of Recipe
Palace Caf�
Recipe Introduction
with Brandy Cream Fettuccine)
Serves 2
Over the years we�ve cooked rabbit all kinds of different ways, but have found that pan�ed rabbit is by far the moistest and juiciest. To change the flavor of the dish, use smoked gouda or mozzarella instead of Gruy�re.
If you don�t like rabbit, or have a hard time finding it, try this recipe using chicken instead.
List of Ingredients
Brandy cream
1 T Butter
� C Onion, diced
� C Carrots, diced
� C Celery, diced
� C Mushroom stems
1 sprig Fresh thyme, picked
� t Fresh garlic, minced
� C Brandy
� C Veal demi-glace, (see recipe p.#) or purchase in a specialty food store
1 � C Heavy cream
� t Kosher salt
� t White pepper
Panned Rabbit
1 ea Rabbit, 3-4 lbs
1 T Creole seasoning
4 oz Tasso, sliced
2 oz Gruy�re cheese, sliced in 1 oz slices
� C Flour, seasoned with 1t Creole seasoning
2 ea Eggs
1 C Milk
1 C Breadcrumbs
� C Vegetable oil
Fettuccine
� C Carrots, small diced
� C Mushrooms, sliced
1 t Vegetable oil
1 T Butter
� C Leeks, sliced
� C English peas (frozen peas work well)
� C Brandy cream
� lb Fettuccine, cooked
1 T Creole mustard
2 T Romano cheese, freshly grated
2 T Red pepper, finely diced
2 T Fresh parsley, chopped
Kosher salt and cracked black pepper to taste
Recipe
Prepare rabbit: De-bone rabbit, removing tenderloin and cutting meat off legs to yield a total of 4 pieces of meat - one from each of the 2 back legs and 2 from the tenderloin. Lay each piece of meat on a piece of plastic wrap, place another piece of plastic wrap over each piece and lightly pound with a meat mallet. Season meat on both sides with Creole seasoning. Use more than 1 T Creole seasoning if necessary. Lay a slice of tasso and a slice of cheese on each of the two pieces of leg meat and top each with a piece of tenderloin meat. Set up a breading station (seasoned flour on one plate, lightly whisked eggs and milk in a small bowl and seasoned breadcrumbs on a second plate). Dust rabbit on each side with flour, then dip in egg wash and coat with breadcrumbs. Cover and refrigerate.
Make brandy cream: Melt butter in a small saucepot. Saut� onion, carrots, celery, thyme and garlic until tender. Add brandy and tilt pot to ignite. Cook until flame extinguishes. Add veal demi-glace and heavy cream. Stir well and bring to a boil, then reduce heat and simmer for 20 minutes, or until sauce thickens and will coat a spoon. Pour sauce through a fine strainer, pressing on vegetables to release juices. Season with kosher salt and white pepper.
Make fettuccine: Boil carrots for 10 minutes, or until slightly tender. Toss mushrooms with a little bit of salt, pepper and vegetable oil. Spread mushrooms evenly on a sheet pan and roast in a 350� oven for 10 minutes, or until they start to dry out. Melt butter in a large saut� pan and saut� carrots, leeks, mushrooms and peas until tender. Stir in brandy cream and cooked fettuccine. Cook for 5 minutes, or until pasta is hot. Adjust seasoning with salt and pepper to taste, then fold in Creole mustard.
Pan�e rabbit: Preheat oil in a large saut� pan over medium-high heat. Saut� breaded rabbit until golden brown on both sides, then finish cooking in a 350� oven for 10-20 minutes.
To serve: Place paneed rabbit on a bed of pasta and sprinkle with grated Romano cheese, red pepper and chopped parsley.
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