Rabbit in Balsamic Vinegar Recipe

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Rabbit in Balsamic Vinegar
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Ingredients
21
Count
Nutrition
1668
Calories
Total time
165
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 400 degrees F. Preheat the grill.
  2. Debone the rabbit into separate breasts and legs, reserving the fat. Set aside the bones, meat, meat scraps, and fat in 3 separate piles.
  3. In a small pot, combine the bones, celery, carrot, onion, rosemary, and thyme. Cover with water and bring to a simmer and cook for 30 minutes to make the rabbit jus. Strain and set aside.
  4. In a food processor, combine the meat scraps, heavy cream, and egg whites to make a mousse for the quenelles. Slightly crush the pistachios and fold into the quenelle mixture. Form the quenelles with two teaspoons.
  5. Grill the liver, kidneys, and fat. Cook the legs separately in the oven for 20 minutes. Saute the rest of the rabbit in a heavy skillet. Remove and set aside. Add the quenelles to the same pan and cook. Remove the rabbit quenelles and set aside and add the bacon and cook until crisp. Once the bacon is crisp, remove from the pan, and cut into small pieces to make bacon chips. Set all aside and keep warm.
  6. Mashed potatoes: In a small pot over low heat, combine the olive oil and vegetable broth. Add the steamed potatoes, and whisk until smooth. Add the salt and pepper, and the rosemary-infused olive oil.
  7. Parsley Foam: Blanch the garlic cloves by boiling them in water 3 times for 20 seconds each time. Bring the milk to a boil in a separate pot. Dry the garlic cloves and add them to the boiling milk and cook until very tender and smooth. Blanch the parsley in boiling water and put it in the food processor to obtain a liquid juice. Add the garlic and make a puree. Add the gelatin. Strain the mixture and allow to cool.
  8. Balsamic vinegar film: Heat the vinegar in a small saucepan, and add the agar-agar. When the mixture is smooth, pour it on a cookie sheet, and let cool. Cut into pieces/
  9. To serve the rabbit, make a quenelle of mashed potatoes out of tablespoons and place on plate. Place all the rabbit parts and the rabbit quenelle in different positions on the plate. Add the bacon chips, the foam, and the vinegar film to give volume to the dish. Finish with rabbit juice, and serve.
  10. 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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1667.84 Kcal (6983 kJ)
Calories from fat 1013.86 Kcal
% Daily Value*
Total Fat 112.65g 173%
Cholesterol 190.56mg 64%
Sodium 1044.1mg 44%
Potassium 2707.98mg 58%
Total Carbs 101.51g 34%
Sugars 38.63g 155%
Dietary Fiber 15.22g 61%
Protein 68.51g 137%
Vitamin C 83.8mg 140%
Vitamin A 1.9mg 64%
Iron 12.7mg 71%
Calcium 397mg 40%
Amount Per 100 g
Calories 191.36 Kcal (801 kJ)
Calories from fat 116.33 Kcal
% Daily Value*
Total Fat 12.93g 173%
Cholesterol 21.86mg 64%
Sodium 119.79mg 44%
Potassium 310.7mg 58%
Total Carbs 11.65g 34%
Sugars 4.43g 155%
Dietary Fiber 1.75g 61%
Protein 7.86g 137%
Vitamin C 9.6mg 140%
Vitamin A 0.2mg 64%
Iron 1.5mg 71%
Calcium 45.5mg 40%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 41.9
    Points
  • 45
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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