Braised Wild Hare Fennel Pollen Mousseline
and Grilled Fennel Flatbread

submitted by Chateau du Sureau

American Cuisine
Entrees

Serves: 8

Recipe Credit: From Erna's Elderberry House Kitchen

Ingredients :

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Chef Bio :

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Karsten Hart is the Executive Chef at the Elderberry House Restaurant in Oakhurst, California. The restaurant neighbors the fabulous Chateau du Sureau, both owned by Erna Kubin-Clanin.

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Instructions :

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For the Browned Rabbit Stock:

 

Remove hind legs, loins (reserve loins for mousseline recipe) and organ meats from rabbits.  Although the intestines have been removed, most rabbits will still have the kidneys, livers, and hearts inside.  Preheat oven to 500 degrees.  Preheat and lightly oil bottom of a large roasting pan.  Add rabbit carcasses.  Place in oven and roast, turning frequently until completely browned but not charred. Using a large stock pot caramelize vegetables.  Remove rabbit carcasses from oven and add to stock pot.  Deglaze roasting pan with red wine.  Add liquid and herbs to stock pot. Simmer for 3 to 4 hours.  Strain and reserve.

 

 

To Braise the Rabbit Legs:

Preheat oven to 400 degrees.

Preheat a rondeau over high heat.  Season rabbit with salt and pepper.  Add canola oil and sear until golden brown.  Remove rabbits and any excess oil.  Add onion, carrots, parsnips, celery and garlic.  Caramelize 5-8 minutes or until golden brown.  Deglaze pan with tomato and red wine.  Add rabbits, herbs, mustard stock and apples.  Bring to a simmer, cover with a lid and place in oven for 1 hour.  It is a good idea to check the rabbits for tenderness after 45 minutes to avoid overcooking.  Depending on how many rabbits you cook the time could range from 1-2 hours usually falling somewhere in between.  Once rabbits are soft to the touch, remove from braising liquid and strain through a fine chinois.  Reserve liquid and braised carrots for the sauce.  Remove thigh bone from the rabbit leg and reserve.

 

To Prepare Flatbread Dough:

 

In an electric mixer fitted with a dough hook incorporate 1 cup flour with yeast, salt, water, fennel and thyme.  Add ½ cup additional flour and continue mixing until fully incorporated.  Complete the dough by adding the last ½ cup of flour and 1/8 cup milk.  Place dough into an oiled bowl and cover with a damp cloth.  Let rise thirty minutes, punch down and allow to rise again for an additional hour.

 

To Prepare the Rabbit Mousseline:

 

Place rabbit, chicken, shallots, garlic and curing salt on a ½ sheet pan and place in freezer.  Remove once the meat is almost frozen.  It is important to keep the meat below 36 degrees to maintain a proper emulsification.  Using a food processor fitted with a sharp blade, blend half of the rabbit and chicken, shallots and garlic until completely ground.  Add ½ of the herbs, fennel pollen and 1/2 egg whites until fully incorporated.  Slowly pour in 1 cup of heavy cream until fully incorporated. Season with salt and pepper.  Repeat this process and reserve.

 

To Prepare the Grain Mustard-Caraway Jus:

 

In a vita prep blender combine braising liquid, carrots, mustard, caraway and puree.  Pass through a chinois.  Add chopped thyme and fresh black pepper. 

 

For the Spinach and Ramps:

 

In a medium pot over low heat add duck fat and shallots.  Sweat onions until translucent.  Add garlic and sweat an additional 2 minutes.  Add remaining ingredients.  Reduce to au sec.  Adjust with salt and pepper. 

 

For the Carrot Froth:

 

In a small sauce pot place carrot juice, milk and hibiscus flowers over low heat and simmer for 20 minutes.  Strain into a clean sauce pot. Add lecithin and rosewater and incorporate.  Reserve in the same sauce pot for later.

 

To Complete the Dish:

 

8 Rabbit Legs

2 cups Brown Chicken Stock

8 Rabbit Loins, wrapped in flatbread

Spinach and Ramp Saute

Polenta squares

Grain Mustard-Caraway Jus

Carrot Froth

Mustard Seed Sprouts and shaved Purple Carrots

 

Preheat oven and grill.

In a large sauté pan reheat rabbit legs with chicken stock.  Grill rabbit loins until all sides are marked.  Place in oven for 2 minutes or until cooked through.  In a medium sauté pan sear the polenta squares until golden brown.  Place one polenta square in the center of 8 warmed entrée plates.  Reheat spinach and place on top of polenta.  Place rabbit leg on top and the grilled rabbit loin across the leg.  Spoon sauce over the rabbit leg but not the rabbit loin as it will get soggy.  Using an emersion blender incorporate air into the carrot mixture to produce a froth.  Spoon over the braised rabbit. Garnish with mustard seed sprouts and shaved carrots.  Enjoy!