rabbit carcass and bones
1/2 yellow onion, large dice
1 chopped leek
1 large carrot, peeled and large dice
1 large parsnip, peeled and large dice
Bouquet garni of 1 bay leaf, 4 peppercorns, 1 sprig thyme, and 1 sprig parsley
2 rabbit forelegs from a 3 ½ pound rabbit, separated at the shoulder and split at the elbow
1 teaspoon salt
2 cups buttermilk
rice bran oil
1 cup all-purpose flour
1 teaspoon freshly ground black pepper
1 1/2 teaspoon smoked sweet paprika
1/2 the kidney fat from the rabbit
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 pint reduced rabbit stock
1 teaspoon freshly ground black pepper
1/4 cup buttermilk
Chopped and sautéed rabbit liver (optional)
2 rabbit kidneys
2 hindlegs from a 3½ pound rabbit, separated at the hip, with the femur removed
1/2 of the kidney fat from the rabbit, cut into rough small dice
1 cup torn bread crumbs
1 tablespoon pancetta, cut into brunoise
1 whole egg
1 tablespoon sauteed minced leeks
1 teaspoon picked thyme
2 6-inch X 6-inch pieces of caul fat
2 large parsnips, roll-cut roughly ½-inch wide
6 ounces Austrian crescent fingerling potatoes, roll-cut roughly ½-inch wide
2 tablespoons melted butter
3 cups heavy cream
1/2 cup Gruyère cheese
4 thin slices prosciutto
1 tablespoon red wine vinegar
1 tablespoon minced shallots
3 teaspoon extra virgin olive oil
1 large handful arugula
For the Rabbit Stock:
Combine the rabbit carcass, rabbit bones, yellow onion, leek, carrot, parsnip, and bouquet garni in a large stock pot and cover with water. Gently bring the liquid to a boil over a high heat, then reduce the heat and simmer the stock very gently for 3 hours. Strain the stock and return it to the pot. Reserve some stock for poaching the kidneys later. Reduce the stock by ¾ and reserve. This should yield roughly 1 pint, after reduction.
For the Fried Rabbit Foreleg:
Season the forelegs with the salt and soak them in enough buttermilk to cover them for at least 12 hours. After 12 hours, preheat a large pot of rice bran oil to 330ºF. Combine all-purpose flour, ground black pepper, and smoked sweet paprika. Dredge the buttermilk-soaked forelegs in the flour mixture and fry them in the hot rice bran oil for 12 minutes. Remove them to a paper towel-lined sheet tray and allow the excess oil to drain off the rabbit legs.
For the Gravy:
Gently render the kidney fat in a sauté pan over a medium heat. Once sufficiently rendered, add the butter and melt it. Add the flour and gently cook the mixture into a blonde roux. Increase the heat to high, and add the rabbit stock. Whisk vigorously to combine and thicken. Once the gravy reaches a boil, reduce the heat and gently simmer for 5 minutes. Add the salt and pepper and thin the gravy with the buttermilk. Adjust seasoning as necessary once the buttermilk has been added. Add the rabbit liver to the gravy if desired.
For the Stuffed Rabbit Hindleg:
Preheat the oven to 425ºF. Poach the kidneys in rabbit stock, and cut them into thin cross-sections. Combine the kidney fat, breadcrumbs, pancetta, egg, leeks, thyme, and salt in a bowl and gently work them together with your hands. Allow the mixture to sit for 15 minutes. Stuff the mixture into the space in the rabbit hindlegs formerly occupied by the femurs. Wrap each leg with the caul fat, and reserve in the refrigerator. To serve, remove legs from refrigeration and allow to return to room temperature, for about 15 minutes. Salt the exterior of the legs and sear them in a sauté pan over high heat until they are brown on all sides. Finish the legs the oven, with the fan on, for 8 to 10 minutes. Remove the legs from the oven and allow them rest on a rack for at least 5 minutes. Once rested make 3 slightly biased cross cuts in each rabbit thigh.
For the Oven Dried Proscuitto:
Preheat the oven to 350ºF. Arrange prosciutto flat on a rack on a sheet tray. Bake the prosciutto with the fan off, for roughly 15 minutes, or until the prosciutto is crisp. Remove them from the oven and store at room temperature.
For the Twice-Baked Parsnips and Potatoes:
Preheat the oven to 400ºF. Toss the parsnips and potatoes separately in butter and arrange separately on a small sheet tray. Roast in the oven for 10 to15 minutes, or until tender and slightly brown. Remove the tray from the oven and store the vegetables at room temperature. Place the heavy cream in a saucepan and reduce gently over a low heat to ¾ of a cup. Once reduced, add the grated gruyère and whisk to incorporate. Season the cream mixture with a little salt and reserve. Combine the potatoes and parsnips in a bowl and cover them with the cheese mixture. Portion the potato mixture into 4 buttered ramekins and bake them until brown on top. To serve, free the sides of the baked parsnips from the ramekins with a palette knife. Invert the ramekins slightly off-center of each serving plate.
For the Rocket Salad:
Combine a pinch of salt and vinegar to dissolve. Add the shallots, then add oil and whisk to combine. Dress the rocket with the vinaigrette when you’re ready to serve.
To Assemble and Serve:
Plate the rocket salad, parsnips, and rabbit. Top wth the oven dried prosciutto and finish with the gravy.