Oh you know, since the other day my friend Thomas decided it was going to take center stage at our dinner party- No biggie.
We were a few blocks from Bi-Rite market brainstorming ideas when we became fixated on the idea of rabbit...and then, remarkably, Bi-Rite had whole rabbits as if they were waiting there for us in the glass case, traveling all the way from Devils Gulch Ranch. Not cheap, mind you...unique game comes at a special price. Mainly because it's special but also because it's not in high demand. (but we can change that, right?)
I did go to culinary school and was exposed to all sorts of game but I honestly only saw rabbit a few times, most notably in paella. All I remember is it being dry and reminding me of my pet rabbit growing up, Benji. Benji was smaller though, if that makes any sort of difference at all.
When Thomas suggested a roulade preparation I perked up thinking if it was stuffed and wrapped it would have less of a chance of drying out. Saveur provided us with great visuals for how to de-bone the rabbit- such an awesome magazine! They also gave us inspiration and focus for what to stuff it with.
All this to say, I'm completely sold on the idea of rabbit- I want to make a roulade again soon and then I want to take my French co-workers advice by roasting the rabbit whole, basting with Dijon mustard and using the liver to make liver stuffed mushrooms. Anyone interested??
I know this post is incomplete without a picture of our finished product. We served the roulade with a reduction sauce made from the stock and Brandy soaked cherries, next to Parmesan risotto and sauteed collard greens, topped off with an apple tart with caramel sauce for dessert. Next time, I'll try to pull myself away from the excitement of eating to take the final shot...
first proscuitto, then blanched cabbage, then the rabbit
mousse along with bits of leg meat for the center...
after poaching it in plastic wrap we trussed it and then seared it...
and then we devoured it! it fed exactly 7 of us
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