1RICASSEE OF RABBIT
with Corn Cakes, Root Vegetables,
and Bell Pepper Cream
It is better to begin this dish one day in advance, so you have time to prepare the rabbit stock. If you prefer, you may serve the fricassee on pasta or polenta.
Serves 4 to 6
Two 2Ч2- to 3-pound rabbits, cut into leg and thigh portions and bin portions (chicken can be substituted, but it will have a less intense flavor)
'/4 cup cleaned and chopped basil leaves ¥4 cup cleaned and chopped oregano leaves
'/4 cup cleaned and chopped Italian parsley leaves Salt and pepper to taste
Ч4 cup flour % to 1 cup clarified butter (enough to saute the rabbit parts and cook the corn cakes) 8 tablespoons (1 stick) butter 1 carrot, cleaned and cut into 242-inch
julienne strips 1 leek, cleaned and cut into 2V2-inch julienne strips
THE DAY BEFORE
1 stalk celery, cleaned and cut into 242-inch julienne strips
1 parsnip, cleaned and cut into 242-inch julienne strips
4 cloves peeled garlic
2 bay leaves
Ч2 cup white wine
Ч4 cup herbes de Provence vinegar or
white wine vinegar 2 cups stock l/4 cup cream
4 bell peppers, roasted, stems and ribs
removed, cut into strips 1 tablespoon Dijon mustard Corn Cake batter (page 194) 1 tablespoon chopped shallots 1 tablespoon chopped garlic
1. Butcher the hind legs, thighs, and loins off the rabbit and clean. Roughly chop the carcass remains, including the forelegs. With them, prepare rabbit stock, following the Duck Stock recipe (page 242). Chill the finished stock overnight.
ON THE DAY OF SERVING
2. Preheat the oven to 400 degrees. Remove the stock from the refrigerator and skim off and discard any fat that has collected and hardened on the top. Reduce 1 quart of stock to 2 cups to intensify the flavor. Set aside. Save remaining stock for another purpose.
3. Mix the chopped basil, oregano, and parsley in a small bowl. Rub the rabbit meat with the chopped herbs and salt and pepper and allow to rest Vi hour.
4. Lightly dust the rabbit with flour.
5. Get a large, heavy skillet moderately hot and add Уз to Vz cup of the clarified butter. Now lay the rabbit legs and thighs in the pan, being careful not to overcrowd them. When they are lightly brown, towel off any excess butter and put the pan in the oven. Roast about 10 minutes and remove from the oven. Take the thighs and legs out of the pan, add 2 to 3 tablespoons clarified butter, and saute the tiny loins on top of the stove. This will only take a minute. Remove them to a plate. Remove excess butter.
6. Mix 6 tablespoons (% stick) butter in the same pan and add the prepared root vegetables. Scrape the bottom of the pan with a wooden spoon. Add the garlic cloves and bay leaves and stew the vegetables a few minutes. Dab off excess butter again. Add the wine and herbs de Provence or wine vinegar and cook until liquid has almost evaporated.
7. Meanwhile, cut the loin and leg meat into delicate, bite-sized pieces and reserve. You will need to cut the meat off the bone in the leg. Add the bone to your stock reduction, simmer, and strain.
8. Add the 2 cups strained stock to the vegetable mixture and cook down to Vi cup. Add the heavy cream and reduce until it is thick enough to coat the back of a spoon. (When your root vegetables begin to soften, remove them from the reducing liquid and reserve in a cool place until later.)
9. Add the roasted pepper strips and mustard to the reduced cream mixture and puree. Strain the puree into a clean pan.
10. Fry the com cakes as in Step 5 on page 194, using in all about lA cup clarified butter instead of peanut oil. Allow 3 cakes per serving. Remove them to an ovenproof plate and cover with a towel. Keep warm.
11. Wipe out the pan and add the remaining 2 tablespoons unclarified butter. Add the chopped shallots and garlic and stew a moment. Add the reserved root vegetables, the sliced rabbit, and just enough of the roasted pepper and mustard cream to moisten
the dish. Allow to simmer until just heated through.
12. Arrange the fricassee over the com cakes. Serve.
This rich stew begs for a sturdy red like a Gigondas. If you prefer white, I would select one from the same area such as a white Chdteauneuf-du-Pape.