Farm Rabbit Porchetta with Caramelized Onions

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Credit: Didier Loire
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Ingredients (4 people)

Rabbit

  • 5 1/2 ounces shallots (150 g)
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 5 sage leaves
  • 3 1/2 tablespoons white wine (5 cl)
  • 4 teaspoons olive oil (2 cl)

Stuffing

Stewed Rabbit

  • 2 rabbit forequarters
  • 10 1/2 ounces yellow onions (300 g)
  • 4 cloves garlic
  • 2 rabbit legs
  • 1 1/2 fluid ounces clear rabbit jus (5 cl)
  • 1 sprig rosemary
  • 4 teaspoons barolo vinegar (2 cl)
  • 3 3/4 tablespoons butter (15 g)

Vegetables

Finishing and Plating

  • 8 slices bread
  • 1 1/2 ounces melted San Daniele ham fat (40 g)

Instructions

Step 1: Rabbit

Cut open the rabbit from the 5th rib after the saddle. Bone the forequarters followed by the shoulders, the rib cage, and the rest of the rabbit. Be careful not to damage the meat. Reserve the heart, livers, sweetbreads, and kidneys.

Lay the rabbit pieces flat in a terra cotta dish. Cover with the marinade, and leave in a cool place overnight or longer.

Coarsely chop the meat from the forequarters.

Step 2: Stuffing

Grind the meat and weigh it. Add the same amount of each, by weight, to an earthenware dish.

Peel the cloves of garlic, split in two, and remove the sprout. Blanch twice, then cook in salted water. Reserve the garlic, whole, for stuffing the rabbit.

Finely chop the rosemary and the fennel seeds.

Chop the sage leaves.

Combine all of the ingredients together, and season with salt and pepper, bearing in mind that the pork belly and lardo are already quite salty.

Add the eggs, and mix well to obtain a homogenous stuffing.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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