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RABBIT INSPIRED BY THE LAST OF US
989,927 views If Bill can whip up this delicious meal during a planet-wide zombie apocalypse, then what’s your excuse? Try out this decadent rabbit dinner next time you want to impress your special someone. Just don’t forget the wine pairing!
4 servings
US
original
metric
INGREDIENTS
For the Rabbit Rack
1 whole rabbit rack, trimmed
As needed kosher salt
As needed freshly ground black pepper
1 ½ tbsp neutral oil
For the Stuffed Rabbit Saddle
1 boneless rabbit saddle
As needed kosher salt
As needed freshly ground black pepper
Duxelle (see recipe below)
1 ½ tbsp neutral oil
For the Duxelle
2 tbsp cooking olive oil
0.5 small shallot, minced
6 oz mushrooms of choice, finely chopped
½ tsp kosher salt + more to taste
1 clove garlic, crushed or minced
2 tsp fresh thyme, finely chopped
2 tbsp dry sherry
To taste freshly ground black pepper
For the Rabbit Leg Confit
2 in bone skinless rabbit legs
As needed kosher salt
As needed freshly ground black pepper
2 sprigs rosemary
4.5 sprigs thyme
5 garlic cloves, peeled
2 bay leaves
1 tsp black peppercorns
4 ½ cup extra virgin olive oil
1 ½ tbsp neutral oil
For the Blistered Tomatoes
2 tbsp olive oil
2 cups cherry tomatoes
For the Carrot Puree
1 small head garlic
1 tbsp neutral oil
2 lb carrots, peeled + sliced
1 tbsp (packed) brown sugar
2 tsp maple syrup
1 tsp white wine vinegar
⅓ cup vegetable stock, warm
2 tbsp extra virgin olive oil
To taste kosher salt
To taste freshly ground black pepper
For the Green Beans
1 tbsp kosher salt + more to taste
8 oz green beans, trimmed + washed
1 tbsp neutral oil
To taste freshly ground black pepper
For the Salad
1 tbsp shallot, minced
1 tsp dijon mustard
1 tbsp red wine vinegar
2 tbsp extra virgin olive oil
To taste kosher salt
To taste freshly ground black pepper
4 cup mixed salad greens, rinsed + dried
DIRECTIONS
1.
For the Rabbit Rack
1.
If necessary, slice away the cartilage binding the two halves of the ribcage together.
1 whole rabbit rack, trimmed
2.
Move the membrane from the bottom half of the ribs, leaving only the meat on the base of each half rack.
3.
Season the rabbit meat with salt and pepper, then transfer to a plate or small sheet tray.
As needed kosher salt
As needed freshly ground black pepper
4.
Refrigerate the rabbit overnight uncovered.
5.
When ready to cook, add the oil to a large skillet over medium-high heat and and preheat the oven to 400 °F.
1 ½ tbsp neutral oil
6.
When the oil is preheated, add the rack to the skillet. Cooking the rabbit until golden brown, about 2-4 minutes.
7.
Transfer the rabbit to a grill rack placed in a quarter sheet tray. Bake the rabbit in the preheat oven until the internal temperature reaches 160 °F.
8.
Serve immediately.
9.
For the Stuffed Rabbit Saddle
1.
Season the rabbit saddle all over in salt and pepper.
1 boneless rabbit saddle
As needed kosher salt
As needed freshly ground black pepper
2.
Add about ½ Cup of room temperature Duxelle to the center of between the two rabbit loins. Roll the saddle horizontally to encase the filling.
Duxelle (see recipe below)
3.
Secure the rolled rabbit saddle with tooth picks, skewers, and/or butchers twine.
4.
Refrigerate overnight or until ready to cook, up to 3 days.
5.
When ready to cook, remove the rabbit from the refrigerator and preheat the oven to 400 °F.
6.
Add the oil to a large skillet over medium high heat.
1 ½ tbsp neutral oil
7.
When the oil has preheated, add the rabbit to the skillet and cook until browned on all sides, about 4-6 minutes.
8.
Transfer the rabbit to a grill rack placed in a quarter sheet tray. Bake the rabbit in the preheat oven until the internal temperature reaches 160 °F.
9.
Remove the rabbit from the oven and slice into ¾ inch rounds, then serve immediately.
10.
For the Duxelle
1.
Heat the oil in a large skillet over medium heat.
2 tbsp cooking olive oil
2.
Add the shallot the to skillet and cook for 2-3 minutes or until translucent. Add the garlic and thyme cook for 1-2 minutes or until fragrant.
0.5 small shallot, minced
1 clove garlic, crushed or minced
2 tsp fresh thyme, finely chopped
3.
Add the chopped mushrooms to the skillet and season with the salt. Continue cooking the mushrooms for 3-5 minutes or until they have browned.
6 oz mushrooms of choice, finely chopped
½ tsp kosher salt + more to taste
4.
Deglaze the pan with the sherry and continue cooking until the alcohol smell has dissipated and most of the liquid has evaporated, about 1-2 minutes.
2 tbsp dry sherry
5.
Turn off the heat and season the mixture to taste with more salt and pepper.
To taste freshly ground black pepper
kosher salt + more to taste
6.
Allow the mixture to cool to room temperature before using.
7.
For the Rabbit Leg Confit
1.
Preheat the oven to 225 °F.
2.
Season the rabbit legs all over with salt and pepper.
2 in bone skinless rabbit legs
As needed kosher salt
As needed freshly ground black pepper
3.
In a small dutch oven, add the rabbit legs, herbs, garlic, bay leaves, and peppercorns to the dutch oven. Cover the contents will just enough oil to submerge the rabbit legs.
2 sprigs rosemary
4.5 sprigs thyme
5 garlic cloves, peeled
2 bay leaves
1 tsp black peppercorns
4 ½ cup extra virgin olive oil
4.
Partially cover the pot with a lid or aluminum foil, then transfer the pot to the preheated oven.
5.
Allow the rabbit legs to confit for 4-5 hours.
6.
Remove the pot from the oven and allow the contents to cool to room temperature.
7.
Remove the rabbit from the oil and refrigerate, separately, overnight.
8.
When ready to serve, preheat the oven to 400 °F.
9.
Heat the neutral oil in a large skillet over medium-high heat. Sear the rabbit legs until golden brown, about 3-5 minutes per side.
1 ½ tbsp neutral oil
10.
Transfer the rabbit to a grill rack placed in a quarter sheet tray. Bake the rabbit in the preheat oven until the internal temperature reaches 160 °F.
11.
Serve immediately.
12.
For the Blistered Tomatoes
1.
Heat the oil in a large skillet over high heat.
2 tbsp olive oil
2.
Add the tomatoes and cook on one side until the bottoms are starting to brown, about 5 minutes.
2 cups cherry tomatoes
3.
Turn off the heat and keep warm until ready to serve.
4.
For the Carrot Puree
1.
Preheat the oven to 400 °F.
2.
In a small bowl, coat the garlic in oil. Transfer the garlic to a piece of aluminum foil, wrap the foil around the garlic.
1 small head garlic
1 tsp neutral oil
3.
Add the carrots to a large sheet tray. Drizzle the oil over the carrots and toss to combine.
2 lb carrots, peeled + sliced
1 tbsp neutral oil
4.
Roast the garlic and the carrots in the preheated oven for 35-40 minutes or until completely tender.
5.
Transfer the cooked carrots to a blender. Add the garlic, brown sugar, maple syrup, vinegar, and vegetable stock. While blending, stream in the olive oil. Continue blending until the mixture is completely smooth, add more stock if necessary.
1 tbsp (packed) brown sugar
2 tsp maple syrup
1 tsp white wine vinegar
⅓ cup vegetable stock, warm
2 tbsp extra virgin olive oil
6.
Season the puree to taste with salt and pepper. Keep warm until ready to serve.
To taste kosher salt
To taste freshly ground black pepper
7.
For the Green Beans
1.
Bring a medium pot of water to a boil. Prepare an ice bath in a large bowl.
2.
Season the water with salt, then add in the green beans. Cook the beans until just beginning to turn tender, about 2 minutes. Transfer the par-cooked green beans to the prepared ice bath.
1 tbsp kosher salt + more to taste
8 oz green beans, trimmed + washed
3.
Meanwhile, head the oil in a large skillet over medium heat.
1 tbsp neutral oil
4.
Using tongs or a metal spider, transfer the par-cooked green beans from ice bath to the skillet.
5.
Toss to combine the green beans in the oil and continue to cook the green beans until al dente, about 1-2 minutes.
6.
Season to taste with more salt and pepper. Keep warm until ready to serve.
1 tbsp kosher salt + more to taste
To taste freshly ground black pepper
7.
For the Salad
1.
Combine the shallot, mustard, red wine vinegar, and olive oil in a small bowl. Whisk to combine, then season to taste with salt and pepper.
1 tbsp shallot, minced
1 tsp dijon mustard
1 tbsp red wine vinegar
2 tbsp extra virgin olive oil
To taste freshly ground black pepper
To taste kosher salt
2.
When ready to serve, drizzle the dressing over the salad greens and toss to combine.
4 cup mixed salad greens, rinsed + dried
3.
Serve immediately.
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