Rabbit Two Ways Recipe
brown butter parsnip puree, mustard cabbage, roasted apple, bacon
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Ingredients
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Rabbit
Brown Butter Parsnip Puree
Mustard Cabbage
Roasted Apple
Bacon
Method
Rabbit Preparation
Sear the rabbit
Season rabbit legs with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear the rabbit legs on all sides until browned. Remove and set aside.
Brown Butter Parsnip Puree
Cook the parsnips
Peel and chop parsnips, then boil them in salted water until tender (about 15 minutes). Drain and set aside.
Make the puree
In a blender, combine boiled parsnips, brown butter, heavy cream, salt, and pepper. Blend until smooth and creamy. Adjust seasoning as needed.
Mustard Cabbage
Prepare the cabbage
Slice cabbage into thin strips. In a large skillet, heat olive oil over medium heat. Add cabbage and sauté until wilted (about 5-7 minutes).
Add flavors
Stir in Dijon mustard, apple cider vinegar, and salt. Cook for another 2-3 minutes until heated through.
Roasted Apple
Prepare the apples
Preheat oven to 375°F (190°C). Core and slice apples, placing them in a baking dish.
Roast the apples
Sprinkle brown sugar and cinnamon over the apples. Dot with butter and roast in the oven for 20-25 minutes until tender.
Bacon
Cook the bacon
In a skillet, cook bacon slices until crispy. Drain on paper towels.
Plating
Serve
On a plate, create a base with the parsnip puree. Top with rabbit legs, sautéed mustard cabbage, roasted apples, and crispy bacon.
