Hare Royale Recipe

Inspired by Corner Kitchen

Time3h

Serves4

Local Rabbit and Foie Gras Torchon with Kale Mushroom Cocoa and Rabbit Demi

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Ingredients

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Main Ingredients

3 1/3 lb (1.5 kg) Local rabbit, cut into pieces

7.05 oz (200 g) Foie gras

7.05 oz (200 g) Kale, chopped

5.29 oz (150 g) Mushrooms, diced

1 tbs Cocoa powder

1.06 cup (250 ml) Red wine

2 1/8 cup (500 ml) Rabbit stock

1 3/4 oz (50 g) Butter

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1 tbs Fresh thyme, chopped

Method

Preparation Steps

Prepare the Foie Gras Torchon

In a bowl, mix the foie gras with salt, pepper, and thyme. Roll into a log shape in cheesecloth and refrigerate for at least 12 hours.

Sear the Rabbit

Season the rabbit pieces with salt and pepper. In a large pan, heat olive oil and sear the rabbit on all sides until golden brown. Remove and set aside.

Cook the Vegetables

In the same pan, add butter, kale, and mushrooms. Sauté until the kale is wilted and mushrooms are tender.

Deglaze the Pan

Pour in the red wine to deglaze the pan, scraping up any brown bits. Reduce by half.

Make the Rabbit Demi

Add rabbit stock and cocoa powder to the pan. Simmer until thickened and reduced, about 20 minutes.

Finish Cooking the Rabbit

Return the seared rabbit to the pan with the demi. Cover and cook for another 30 minutes until tender.

Serve

Slice the foie gras torchon, plate with the rabbit, and drizzle with the rabbit demi. Serve the sautéed kale and mushrooms on the side.