Illinois Rabbit With Wilted Arugula, Goat Cheese, Nuts, And Arugula Puree
Serves: 6
Halle Leffler
1 January 1970
Based on User reviews:
42
Spice
51
Sweetness
40
Sourness
44
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tsps
Grapeseed Oil2 tbsps
Extra-Virgin Olive Oil1 tbsp
Shallot (minced)1 tsp
Garlic (minced)1 tbsp
Balsamic Vinegar2 tbsps
White Wine2 cups
Arugula (loosely packed)1 cup
Goat Cheese1 tbsp
Shallot (minced)1 tbsp
Chives (chopped)1 tbsp
Chervil (chopped 3 tbsps)1 cup
Spinach3 tbsps
WaterDirections:
1
In a large skillet, heat the grapeseed oil over medium heat
2
Season the rabbit loins with salt and pepper, and add the rabbit loins to the pan
3
Saute the rabbit to desired degree of doneness
4
With tongs, remove the meat from the heat and season with additional salt and pepper, if desired
5
Let the meat rest for 90 seconds before thinly slicing on the bias
6
Evenly divide the Wilted Arugula Salad among 4 dinner plates, arranging it in the center of each plate
7
Place the rabbit slices in a pinwheel manner over the salad
8
Spoon the arugula sauce around the plate
9
Place a goat cheese quenelle on each plate, and sprinkle with the chopped walnuts
10
Top with freshly ground black pepper and spoon the reserved cooking juices around the plate
11
Heat the olive oil in a medium saute pan over medium-high heat
12
Add the shallot and garlic, and saute for 1 minute
13
Add the eggplant and cook for 2 minutes
14
Add the vinegar, wine, pear, roasted onion and arugula
15
Cook for 2 more minutes, or until the arugula is just wilted
16
Season, to taste, with salt and pepper
17
Reserve any cooking juices that remain in the pan
18
In a small bowl, combine all the ingredients with a wooden spoon
19
Season, to taste, with salt and pepper
20
Using a small metal spoon and the palm of your hand, form quenelles of the goat cheese mixture
21
In a food processor or blender, puree all of the ingredients together with just enough water to puree smoothly
22
Pass the puree through a fine mesh sieve
23
Season to taste with salt and pepper
24
Warm the puree slightly in a heatproof bowl over simmering water just prior to serving