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Stuffed Rabbit

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Ingredients

Rabbit Stuffing

3 sprigs thyme, finely chopped

3 sprigs rosemary, finely chopped

2 sprigs parsley, finely chopped

½ bunch chives, finely chopped

Rabbit heart and liver

2 onions, minced

Pinch salt

1 garlic clove, minced to paste

⅓ cup white wine

2 rabbit thighs, diced in 1-inch pieces

1 ½ cups breadcrumbs

1 egg

¼ cup raisins, soaked in warm water for one hour

Roulade

1 pound Pancetta, thinly sliced

Whole rabbit, boned

Rabbit stuffing

Braised Cabbage

1 head garlic

2 tablespoons extra virgin olive oil, divided

1 cup rye breadcrumbs

1 head savoy cabbage

2 tablespoon butter

2 tablespoons white miso

1 cup dry white wine

½ cup water

6 ounces Parmesan rinds (can find in Whole Foods cheese section)

Directions

Rabbit Stuffing

  1. Mix chopped herbs in bowl and set aside.
  2. Season rabbit heart and liver. Sear in pan over medium-high heat until golden brown, about 1 minute. Set aside and let cool.
  3. Sweat onion with pinch of salt until soft, about 3 minutes. Stir in garlic and continue to sweat about 1 minute. Add wine and reduce until very dry, about 3 minutes. Remove from heat and let cool.
  4. In medium-sized mixing bowl, combine thigh meat, breadcrumbs, and egg. Mix in onions and garlic.
  5. Drain raisins and stir them into meat mixture. Then add half of the chopped herbs and mix to combine.

Roast the Rabbit Roulade

  1. Mix chopped herbs in bowl and set aside.
  2. Season rabbit heart and liver. Sear in pan over medium-high heat until golden brown, about 1 minute. Set aside and let cool.
  3. Sweat onion with pinch of salt until soft, about 3 minutes. Stir in garlic and continue to sweat about 1 minute. Add wine and reduce until very dry, about 3 minutes. Remove from heat and let cool.
  4. In medium-sized mixing bowl, combine thigh meat, breadcrumbs, and egg. Mix in onions and garlic.
  5. Drain raisins and stir them into meat mixture. Then add half of the chopped herbs and mix to combine.

Cabbage

  1.  To roast garlic: Preheat oven to 350 degrees. Lay a flat peace of aluminum foil onto work surface and place garlic in center. Drizzle 1 tablespoon of olive oil on garlic and wrap entire head in foil. Place package in oven and roast until soft (30 minutes). Unwrap and let cool. Once cool, squeeze garlic into clean bowl. Make sure to remove any pieces of skin that may get in garlic.
  2. For rye breadcrumbs:Heat a sauté pan over medium heat with 1 tablespoon of olive oil. Add breadcrumbs, stirring to distribute oil evenly. Cook in pan, mixing continuously until golden brown. Once browned, remove from heat and place on paper towel-lined plate to cool.
  3. Clean savoy cabbage by removing dark outer leaves until you get into the dense compact leaves. Cut cabbage into 2-inch strips.
  4. Heat pan on stove over medium heat. Add butter and melt. Add roasted garlic puree and miso. Cook, stirring constantly, for 2 minutes.
  5. Add sliced cabbage to pan, tossing to coat in miso-garlic-butter mixture. Once cabbage begins to wilt add 1 cup white wine, ½ cup water, and Parmesan rinds.
  6. Bring mixture to a simmer and cook, stirring often until liquid has thickened and cabbage is tender, approximately 30 minutes. Taste and adjust seasoning. Sprinkle with rye breadcrumbs and a drizzle of olive oil to serve.
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