Rabbit Confit
Cannelloni with Sweet English Peas, Morel Mushrooms and Black Winter
Truffle Sauce
Chef Willis Loughhead, Biscaya Grill, Ritz-Carlton, Coconut Grove-Miami,
FL
Adapted by StarChefs
Yield: 12 servings
Ingredients:
- 1 whole Rabbit
- 1 bottle white wine
- 4 cloves garlic
- 4 shallots
- 1 pound Cippiolini onions
- 1 pound white domestic mushrooms, sliced
- 1 cup water
- 1 pound dried morel mushrooms
- 1 pound fresh English peas, shucked
- 2 Tablespoons whole unsalted butter
- 8 Fresh square pasta sheets
- Kosher salt and cracked black pepper to taste
Black truffle sauce:
- 4 large canned black truffles
- 16 ounces chicken stock
- 2 cups red wine
- 2 tablespoons butter
- Maldon sea salt to taste
Garnish:
- Fresh basil
- Fresh chervil
- Fresh Italian parsley
- Fresh sage
- Maldon sea salt to taste
Method:
- To prepare rabbit confit cannellonni: Salt the
rabbit and place it in a small heavy braising pan with oil. Sear
until golden brown on all sides. Add the onions and garlic and
caramelize. Add the butter and sauté the mushrooms. Deglaze
with white wine and add enough olive oil to cover the rabbit ¾
of the way. Add salt, water and pepper to the liquid. Gently simmer
for about one hour, or until the rabbit meat is falling off of
the bone.
- Take the rabbit out of the liquid and allow it
to cool. Reduce the cooking liquid by 1/3 and then purée
it with an immersion blender. Reconstitute the morels and cook
the peas in this liquid, then strain.
- Pull all of the meat off of the rabbit and shred
loosely into a mixing bowl. Roughly chop the morels and add the
peas to the rabbit. Reduce the liquid to sauce consistency. Add
liquid to the rabbit mixture - add enough to suspend the mixture
to make a filling. Reserve the liquid.
- Place mixture on the pasta and roll to form the
cannelloni. Chill until ready to serve.
- Preheat oven to 350 F. Place one cannelloni per
person in a shallow baking pan and cover with the reserved braising
liquid. Cover and place in the oven for twenty minutes.
- To prepare black truffle sauce: Combine chicken
stock and red wine; reduce to sauce consistency. Add truffles
and butter and mix in a blender. Add salt to taste.
- To plate: Place cannelloni on plate and sauce
with truffle sauce. Tear the herbs, sprinkle over cannelloni,
and drizzle with olive oil. Garnish with Maldon sea salt.
Recommended wine pairing: Far Niente, Chardonnay, Napa 2001
or Roshambo, Sauvignon Blanc, Napa 2001.
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