Rabbit Poached in Wild Carrot Broth with Chanterelles
Course: Main Course
Keyword: Rabbit, Wild Carrot
4rabbit hind legs
2cupscarrotspreferably heirloom, peeled and cut into similar shapes, peelings reserved
4ouncesfresh chanterelles wiped if very cleanor quickly rinsed and laid out to dry on towels if dirty
Kosher saltto taste
1tspapple cider vinegar
1recipe wild carrot brothfollows
Virgin sunflower or extra virgin olive oilfor garnishing (optional)
Carrot leavesfor garnishing (optional)
Preheat the oven to 275 degrees. Place the rabbit legs in a wide pan with a lid add the wild carrot broth. Season the broth to taste lightly with salt, then bring the mixture to a simmer, cover, and place in the oven for 2-2.5 hours, or until very tender and the meat moves freely from the bone.
Blanch the carrots in lightly boiling salted water until just cooked through, then refresh in an ice bath and reserve.
Finishing and plating
When it's time to serve, gently remove the rabbit legs from the poaching liquid and keep warm for moment. Heat the carrots and chanterelles in the broth until the chanterelles are cooked through. Check the seasoning of the broth for salt. Just before serving, add the vinegar to taste.
Divide the carrots between four large preheated bowls, place a rabbit leg on top of each, then pour in 1/2 cup of broth, garnish with the chanterelles, carrot leaves, a drizzle of the sunflower oil and serve immediately.
As a side note, I clarified this broth to make it crystal clear, I'm not including that in the recipe though since it makes it a bit complicated. This recipe won't give you a perfectly clear broth like the picture, but it will be great nonetheless.