This text is part of the special Pleasures notebook
For Easter, the magazine Caribou suggests exploring the rabbit in a way other than chocolate! Why not in its true nature as white meat, soft and versatile, here cooked gently to shred easily? The result, very fragrant, can be enjoyed as is with vegetable puree or as a garnish on fresh pasta, such as carrot ravioli, a new Easter classic!
Servings: 4
Ingredients
A little unbleached flour
2 tbsp. tablespoon (30 ml) butter
2 tbsp. tbsp (30 ml) local oil
1 rabbit (approximately 1.2 kg) cut into 6 pieces
Salt
1 cup (250 ml) chopped French shallots
2 cloves of garlic, roughly chopped
¼ cup (60 ml) nduja (see preparation note)
½ cup (125 ml) white wine
1 C. teaspoon (5 ml) dried thyme
1 cup (250 ml) chicken broth
½ cup (125 ml) 35% cream
1 C. tbsp (15 ml) local vinegar
Glazed vegetables
2 tbsp. tablespoon (30 ml) butter
1 cup (250 ml) parsnips, peeled and cut into 1 cm cubes
1 cup (250 ml) celery root, peeled and cut into 1 cm dice
1 cup (250 ml) Jerusalem artichokes, peeled and cut into 1 cm cubes
A little chicken broth or water
Preparation
1. Season and flour the pieces of rabbit.
2. In a large saucepan, heat the butter and oil. Brown the pieces of rabbit over medium-high heat, watching carefully. Reserve on a plate.
3. Add the shallots and garlic to the pan. Cook for a few minutes to sweat the vegetables (reduce the heat if necessary).
4. Add the nduja, mix well and deglaze with white wine. Let reduce by half and return the pieces of rabbit to the pan.
5. Add the thyme and chicken stock (it should come halfway up the meat), bring to the boil, reduce the heat to a gentle simmer. Cover and cook for approximately 1 hour 30 minutes.
6. About 30 minutes before the end of cooking, glaze the vegetables: in a large skillet, melt the butter and add the vegetables. Salt and add the broth or water halfway up. Bring to a boil, then reduce the heat to a slight simmer. Cook covered until vegetables are al dente (about 10 minutes). Remove the lid, turn up the heat to evaporate most of the liquid. The liquid will thicken and glaze the vegetables. When this happens, mix well and it’s ready. Keep warm.
7. When the rabbit is finished cooking, remove the pieces and let them cool so that you can handle them. Remove the bones and shred the meat. (Meanwhile, if the sauce is not thick enough for your liking, let it reduce for a few more minutes.)
8. Place the shredded rabbit in the sauce, then add the cream, vinegar and glazed vegetables. Taste and adjust seasoning.
Note : Nduja, of Calabrian origin in Italy, is a spreadable charcuterie made from pork and flavored with chili pepper. It is increasingly easy to find and it gives a lot of personality to sauces. You won’t regret trying it!
Variant :It is possible to replace the rabbit with the equivalent weight of bone-in chicken (e.g. thighs). When you don’t have nduja, or simply for the pleasure of variation, it is possible to replace it with whole-grain mustard. Obviously, don’t hesitate to make the recipe even if you don’t have the three types of winter vegetables suggested, as long as you have around 3 cups (750 ml) of small dice!
Trick :There is some left ? Perfect ! This pulled meat also makes delicious sandwiches.
This content was produced by the Special Publications team at Duty, relating to marketing. The writing of the Duty did not take part.