Stone Fruit Mostarda and Young Radishes
Mark Liberman, chef/owner Black Sheep Butchery
Serves 10
Rabbit Porchetta
| 1 |
4-lb. rabbit, loins, legs and shoulder removed |
2 |
rabbit loins with flank attached |
1 tsp. |
fennel pollen |
|
kosher salt and freshly ground black pepper |
1 lb. |
rabbit meat from leg and shoulder |
1/4 lb. |
applewood smoked bacon |
1 tsp. |
nutmeg |
2 tsp. |
fennel seeds, toasted |
3 cloves |
garlic, minced to a paste |
1 T. |
kosher salt |
1 tsp. |
black pepper |
½ c. |
Cakebread Chardonnay |
As needed |
caul fat |
As needed |
rice bran oil for frying |
Rabbit Liver Mousse
| 5 each |
rabbit livers |
|
kosher salt |
3 T. |
canola oil |
1 clove |
garlic, crushed |
2 |
thyme sprigs |
2 |
shallots, minced |
4 T. |
butter |
4 oz. |
Cakebread Chardonnay |
2 oz. |
crème fraîche |
Stone Fruit
| 6 oz. |
black plums |
6 oz. |
peaches |
2 c. |
granulated sugar |
2 c. |
water |
3-4 drops |
mustard oil |
1 c. |
white wine vinegar |
2 T. |
yellow mustard seeds |
6 |
French breakfast radish with tops |
16 leaves |
anise hyssop |
16 fronds |
fennel |
1 tsp. |
fennel pollen |
Rabbit Porchetta
Separate the loin from the saddle, keeping the flank attached. Season with salt, pepper and fennel pollen and set aside.
Using rabbit leg and shoulder meat, add bacon, nutmeg, fennel seeds, garlic, salt and pepper. Place in cooler to chill thoroughly. Using a meat grinder, grind all ingredients though the small setting once. Divide in half, and grind one half. Add back to reserved half. In mixer with a paddle, mix ground rabbit with Chardonnay until combined.
Lay out caul fat and lay the loins side by side with loin lying on flank. Place rabbit farce and roll up into a tight cylinder. Lay out food-safe plastic wrap and roll up to form a tight, compact cylinder. Tie the ends of plastic, refrigerate and place in vacuum bag, pack on medium high. Cook in a water bath at 145°F for 2 hours. Remove from bag, dry well and deep fry until slightly crisp. If you don’t have a circulator, you can slow roast in oven at 300°F for approximately 45 minutes or until 145°F is reached. Chill for at least 4 hours prior to serving.
Rabbit Liver Mousse
Dry the rabbit livers very well, season with salt. In medium sauté pan, heat canola oil over high heat. Add the livers and cook for about 1 minute per side, add garlic and thyme. Cook for another 3-4 minutes, cook till medium and remove thyme and garlic. Place livers in Vita Prep.
Add butter to sauté pan and add shallots and cook until soft, add the white wine and reduce by half. Add wine and shallots to liver in Vita Prep and puree with crème fraîche. Push puree through fine-mesh strainer and chill mousse until cold.
Stone Fruit
Wash the plums and peaches and cut into quarters to extract the pits. Add the sugar and allow to sit overnight. In the meantime, heat the water and add the mustard seeds, mustard oil and vinegar, cook for 5 minutes then let the mixture cool.
The next day, remove the sugary syrup from the fruit, add to vinegar/mustard seed mixture and bring to a simmer, cook by half and pour over peaches and plums. Transfer the fruit from the syrup to sterile jars with a slotted spoon. Pour the resulting sauce over the fruit, seal the jars, and store them in a cool dry place.
Service
Slice rabbit porchetta into 10 slices. Shave radish on mandolin lengthwise, very thin. Place in ice water for 10 minutes to crisp up, then remove, set aside with fennel and anise hyssop. Remove stone fruit from syrup, take off skin and cut into medium dice, combine with a few tablespoons of mustard syrup. Spread thin layer of rabbit liver mousse on plate, place rabbit porchetta off center and garnish with 2-3 pieces of stone fruit, shaved radish and 2 leaves of anise hyssop and fennel fronds. Garnish with dusting of fennel pollen.
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