Illinois Rabbit with Wilted Arugula, Goat Cheese, Nuts, and Arugula Puree |
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Prep Time: 50 Minutes Cook Time: 15 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
2 teaspoons grapeseed oil |
4 rabbit loins |
kosher salt |
freshly ground black pepper |
wilted arugula salad, recipe follows |
goat cheese quenelles, recipe follows |
arugula puree, recipe follows |
1/4 cup walnuts, toasted and chopped, for garnish |
Directions:
1. In a large skillet, heat the grapeseed oil over medium heat. Season the rabbit loins with salt and pepper, and add the rabbit loins to the pan. Saute the rabbit to desired degree of doneness. With tongs, remove the meat from the heat and season with additional salt and pepper, if desired. Let the meat rest for 90 seconds before thinly slicing on the bias.
2. Assembly:
3. Evenly divide the Wilted Arugula Salad among 4 dinner plates, arranging it in the center of each plate. Place the rabbit slices in a pinwheel manner over the salad. Spoon the arugula sauce around the plate. Place a goat cheese quenelle on each plate, and sprinkle with the chopped walnuts. Top with freshly ground black pepper and spoon the reserved cooking juices around the plate.
4. Wilted Arugula Salad:
5. 3 tablespoons extra-virgin olive oil
6. 1 tablespoon minced shallot
7. 1/8 teaspoon minced garlic
8. 1 Japanese eggplant, thinly sliced
9. 1 tablespoon balsamic vinegar
10. 2 tablespoons white wine
11. 1 Bosc pear, julienned
12. 1/4 cup roasted yellow onion, julienned
13. 2 cups arugula
14. Kosher salt
15. Freshly ground black pepper
16. Heat the olive oil in a medium saute pan over medium-high heat. Add the shallot and garlic, and saute for 1 minute. Add the eggplant and cook for 2 minutes. Add the vinegar, wine, pear, roasted onion and arugula. Cook for 2 more minutes, or until the arugula is just wilted. Season, to taste, with salt and pepper. Reserve any cooking juices that remain in the pan.
17. Goat Cheese Quenelles:
18. 1/2 cup goat cheese
19. 1 tablespoon minced shallots
20. 1 tablespoon chopped chives
21. 1 tablespoon chopped chervil
22. 3 tablespoons heavy cream
23. In a small bowl, combine all the ingredients with a wooden spoon. Season, to taste, with salt and pepper. Using a small metal spoon and the palm of your hand, form quenelles of the goat cheese mixture.
24. Arugula Puree:
25. 2 cups arugula, loosely packed
26. 1/2 cup spinach
27. 2 tablespoons extra-virgin olive oil
28. 2 to 3 tablespoons water
29. Kosher salt and freshly ground pepper
30. In a food processor or blender, puree all of the ingredients together with just enough water to puree smoothly. Pass the puree through a fine mesh sieve. Season to taste with salt and pepper. Warm the puree slightly in a heatproof bowl over simmering water just prior to serving.
31. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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