Roasted Rabbit Shoulder with Chestnut Vegetables
Classic French-style roasted rabbit shoulder served with sautéed rabbit liver, chestnuts, pearl onions, and fennel.
Ingredients
Rabbit shoulder (brushed with mustard, sprinkled with salt, pepper, and thyme)
to taste
Rabbit liver
to taste
Pearl onions
to taste
Bacon (cut into strips)
to taste
Fava beans (shelled, blanched, peeled)
to taste
Thyme (for cooking fava beans)
a pinch
Chestnuts (peeled)
to taste
Fennel (halved)
to taste
Butter (for cooking)
50 g+to taste
Mustard (for marinating rabbit)
to taste
Red wine vinegar (for deglazing)
to taste
Chicken stock (for braising)
to taste
Instructions
1
Prepare the rabbit shoulder
Brush both sides of the rabbit shoulder with mustard and season with salt, pepper, and thyme.
2
Sauté the pearl onions
Sauté the pearl onions in butter with a pinch of sugar and salt until golden.
3
Sear the rabbit shoulder
Sear the rabbit shoulder in a hot pan with peanut oil and butter until golden, then keep warm.
4
Make the rabbit sauce
Strain the rabbit stock and reduce it to 20 cl.
5
Sauté bacon and fava beans
Sauté the bacon until lightly golden, then add the fava beans and thyme and toss together.
6
Sear the rabbit liver
Sear the rabbit liver in a hot pan, keeping it rosy (about medium-rare).
7
Make the sauce
Deglaze the pan used for the liver with red wine vinegar and spoon the sauce over the liver.
8
Prepare the vegetables
Prepare the chestnuts, pearl onions, and fennel and set aside.
9
Cook the chestnut vegetables
Sauté the chestnuts in butter until lightly golden, add the vegetables and chicken stock, cover, and braise over low heat for 40 minutes.
10
Reduce the sauce
Reduce the cooking liquid until it coats the chestnuts and vegetables, then add the walnuts and cook for another 5 minutes.
11
Plate
Arrange the rabbit shoulder and liver alternately on a warm plate, surround with fava beans and pearl onions, and drizzle with the rabbit sauce.
