Trophy with rabbit ragout and scamorza
Christian Restaurant, Chef Christian Lorenzini
Ingredients:
- Homemade pasta trophy - 90 g
- Rabbit stew - 120 g
- Olive oil - 10 ml
- Vegetable broth - 0.5 l
- Smoked scamorza cheese - 30 g
- Fresh rosemary - 3 g
- Fresh herbs (optional) - 3 g
- Olive oil extrvirgin (before serving) - 2 ml
- Salt, pepper - to taste
Rabbit stew:
- Rabbit mince - 450 g
- Olive oil - 20 ml
- Fresh carrots - 180 g
- Garlic - 30 g
- Celery - 100 g
- White onion - 80 g
- Peeled tomatoes in their own juice - 250 g
- Juniper berries - 20 g
- Thyme - 10 g
- Rosemary - 10 g
- Salt, pepper to taste
Cooking method:
Rabbit stew:
Wash vegetables, peel and chop finely. Pour oil into a preheated deep frying pan, add vegetables and fry until golden brown. Rinse the rabbit meat thoroughly under cold water, boil until tender, remove, but do not drain the broth. The meat should be tender, easy to break down into fibers. Then cut the meat into small pieces or mince it, but do not bring it to the state of a paste. Add minced meat, juniper berries, thyme, rosemary, peeled tomatoes in their own juice and broth to the vegetables. Simmer over low heat for 1.5 hours.
Trophy with rabbit ragout and scamorza:
Pour olive oil into a preheated frying pan, put rabbit stew, add vegetable broth and rosemary. Simmer until the broth is completely evaporated. In a separate saucepan, boil the trophy paste until al dente. Cut the scamorza cheese into small cubes. Send boiled trophy paste and chopped cheese to the pan for the stew. Add extrvirgin olive oil, stir. Serve hot, garnished with a sprig of rosemary and herbs (optional).
Rabbit legs in parmesan sauce with artichokes
THE TOY MOSCOW restaurant, chef Stanislav Balaev
Ingredients (for the main course):
- Rabbit leg - 250 g
- Thyme - 5 g
- Shallots - 20 g
- Sage - 2 g
- White wine - 50 g
Potato gratin:
- Potatoes - 500 g
- Cream - 200 ml
- Parmesan - 50 g
- Egg - 2 pcs.
- Nutmeg - 5 g
- Oregano - 2 g
- Pepper, salt to taste
Sauce:
- Cream - 100 ml
- Parmesan - 20 g
- Thyme - 2 g
- Rosemary - 1 g
- Parsley - 2g
- White wine - 30 ml
- Sage - 1 g
- Artichokes - 100 g
Cooking method:
Mix all the ingredients for the main course, marinate for 24 hours. Place the rabbit leg in a vacuum bag, cook the meat in the oven at low temperature for 4 hours. Fry the ingredients for the sauce, pour in the wine and evaporate it. Then add the cream and simmer for 40 minutes over low heat. Fry the rabbit meat in butter and pour over the sauce. For garnish, thinly chop the potatoes, mix with the rest of the gratin ingredients, place in a mold and bake under foil for 50 minutes. Fry separately and add artichokes, arugula and parmesan to the dish.
Rabbit walnut pate with port jelly
Voskhod Restaurant, Chef Maxim Tarusin
Ingredients:
- Pate - 160 g
- Port jelly - 50 g
- Walnut - 10 g
- Celery stalk - 20 g
- Bread - 40 g
Ingredients (for the pate):
- Rabbit - 600 g
- Rabbit liver - 300 g
- Cream 33% - 75 g
- Butter - 20 g
- Fried onions - 100 g
Cooking method:
Pate:
Cut rabbit meat into slices, fry in vegetable oil until golden brown. Fry the rabbit liver until tender, add salt. Grind everything in a blender until smooth with the addition of butter, cream and onions.
Boil off the port with added sugar. Soak gelatin separately in cold water for 30 minutes. Mix port and gelatin, warm over low heat, not letting it boil. Then lay out 2/3 of the pate, put the walnut on top. Pour the port jelly to the brim. Refrigerate for 8 hours. Serve with toasted croutons and garnish with a stalk of fresh celery.
Papardelle with a rabbit
Accenti restaurant, chef Igor Shurupov
Ingredients:
- Porcini mushrooms - 25 g
- Hot water - 200 ml
- Onion - 1 pc.
- Carrots - 1 pc.
- Celery stalk - 1 pc.
- Bay leaf - 2 pcs.
- Butter - 25 g
- Olive oil - 1 tbsp l
- Bacon or dry-cured ham - 50 g
- Chopped parsley - 15 g
- Boneless rabbit meat - 250 g
- Dry white wine - 100 ml
- Tomatoes in their own juice - 200 g
- Dry papardelle - 200 g
- Sea salt and freshly ground black pepper to taste
Cooking method:
Cover the dried mushrooms with hot water for at least 15 minutes. Chop vegetables with a knife or in a blender. Heat olive oil and butter in a wide frying pan, add chopped vegetables, chopped bacon and parsley, cook over medium heat for several minutes. Then add rabbit meat and fry it on all sides, add wine, evaporate, and then tomatoes and water from dried mushrooms.
Chop the mushrooms and add to the sauce. Also add bay leaves, salt and pepper to taste, stir, cover and simmer for about 30 minutes over low heat. Then remove the pan from heat, place the rabbit on a cutting board and cut it into small strips, return to the sauce. Remove the bay leaf from the sauce. Boil the pasta separately in salted water until al dente. It is important not to overcook, as the pasta will continue to cook in the sauce for a while.
Heat the sauce, if necessary, add the cooked pappardelle, mix thoroughly, shaking the pan. It should be borne in mind that the pasta absorbs a lot of sauce, if necessary, add a little water, in which the papardelle was cooked. Sprinkle with fresh parsley and serve.
Rabbit roll with morels and seasonal vegetables
Beluga restaurant, chef Anton Kovalkov
Ingredients:
- Rabbit
- Chopped greens (green onions, spinach, parsley) - 10 g
- Butter - 10 g
- Thyme - 1 g
- Salt - 1 g
- Fresh morels - 20 g
- Black chanterelles - 10 g
- Young carrots - 100 g
- Young green peas - 30
- Kale cabbage - 30
- Dill oil - 3 g
- Dill - 3 g
- Chopped onion - 1 g
Sauce:
- Sour cream - 30 g
- Cream - 30 g
- Mustard - 10 g
- Broth of your choice - 30 ml
- Starch
Cooking method:
Cut the rabbit, remove all bones. Wrap the chopped back, herbs and butter in the meat from the leg, salt. Wrap tightly with foil and tie. Boil in a small amount of medium temperature water (80-90 degrees) for 40 minutes. Then carefully remove, unwind and dry. Mix vegetables and mushrooms with butter, add thyme and salt.
Put meat and vegetables in a preheated pan, simmer slowly over medium heat. For the sauce, evaporate the broth in half to a volume of 100 ml. Dissolve the starch in water, add it to the hot broth, cook over low heat. Add cream, sour cream, mustard, salt, add herbs at the very end. When serving, put the sauce first, then the cut roll and vegetables.
Photo: Press Services Archives, Getty Images
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