Rabbit Confit: Season Rabbit with Salt and Pepper. Place Rabbit in a pot and cover with Duck Fat, Thyme, Garlic, Peppercorns, and Salt. Bring to a gentle simmer, then cover and cook in a 275°F (135°C) oven for 3-4 hours, or until Rabbit is extremely tender.
Parsnip Purée: Boil Parsnips until tender. Drain and transfer to a food processor. Add Heavy Cream, Butter, and Nutmeg. Process until smooth and creamy. Season with Salt to taste.
Rosemary Dumplings: In a bowl, whisk together Flour, Baking Powder, and Salt. Cut in Cold Butter until mixture resembles coarse crumbs. Stir in Milk and Rosemary until just combined. Do not overmix.
Sauce: Melt Butter in a saucepan. Whisk in Flour and cook for 1 minute. Gradually whisk in Rabbit Stock and White Wine. Bring to a simmer and cook until thickened, about 5 minutes.
Gently shred the Rabbit Confit, discarding the bones and skin. Add the shredded Rabbit to the Sauce.
Drop Dumpling batter by spoonfuls onto the simmering sauce. Cover and cook for 15-20 minutes, or until Dumplings are cooked through.
Serve Rabbit & Dumplings over a bed of Parsnip Purée.
Ingredients
4
2 lbs900 gRabbit-cut into pieces
1 cup240 mLDuck Fat
2 sprigs10 gThyme
2 cloves6 gGarlic-smashed
1 tsp5 mLBlack Peppercorns
1 tsp5 mLSea Salt
1 lb450 gParsnips-peeled and chopped
1/2 cup120 mLHeavy Cream
2 tbsp30 mLButter
Pinch1 gNutmeg
Salt3 gTo taste
1 cup120 gAll-Purpose Flour
1 tsp5 mLBaking Powder
1/4 tsp1.25 mLSalt
1/2 cup120 mLMilk
1 tbsp15 mLCold Butter-cubed
1 tbsp15 mLFresh Rosemary-finely chopped
2 cups480 mLRabbit Stock
1/4 cup60 mLDry White Wine
1 tbsp15 mLButter
1 tbsp15 mLFlour
Equipment
Dutch oven or heavy pot
Food processor
Saucepan
Mixing bowl
Whisk
Instructions
Rabbit Confit: Season Rabbit with Salt and Pepper. Place Rabbit in a pot and cover with Duck Fat, Thyme, Garlic, Peppercorns, and Salt. Bring to a gentle simmer, then cover and cook in a 275°F (135°C) oven for 3-4 hours, or until Rabbit is extremely tender.
Parsnip Purée: Boil Parsnips until tender. Drain and transfer to a food processor. Add Heavy Cream, Butter, and Nutmeg. Process until smooth and creamy. Season with Salt to taste.
Rosemary Dumplings: In a bowl, whisk together Flour, Baking Powder, and Salt. Cut in Cold Butter until mixture resembles coarse crumbs. Stir in Milk and Rosemary until just combined. Do not overmix.
Sauce: Melt Butter in a saucepan. Whisk in Flour and cook for 1 minute. Gradually whisk in Rabbit Stock and White Wine. Bring to a simmer and cook until thickened, about 5 minutes.
Gently shred the Rabbit Confit, discarding the bones and skin. Add the shredded Rabbit to the Sauce.
Drop Dumpling batter by spoonfuls onto the simmering sauce. Cover and cook for 15-20 minutes, or until Dumplings are cooked through.
Serve Rabbit & Dumplings over a bed of Parsnip Purée.
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