Epigram of Rabbit, Sweet Potatoes, and Truffle Coulis
Chef Brendan Cox of Circle Bistro – Washington, DC
Adapted by StarChefs.com
March 2008

Yield: 4 Servings


    Chef Brendan Cox's Epigram of Rabbit, Sweet Potatoes, and Truffle Coulis on StarChefs.comRabbit Shoulders:
  • 2 rabbit shoulders
  • Salt and pepper
  • 2 cloves garlic, peeled
  • 1 bay leaf
  • 8 ounces duck fat

    Rabbit Legs:
  • 2 rabbit legs
  • Salt and pepper
  • ½ onion, diced
  • 1 turnip, peeled and diced
  • 1 apple, peeled and diced
  • 4 ounces dark chicken stock
  • 14 ounces apple cider
  • 1 green cardamom pod
  • 1 star anise

    Rabbit Loin:
  • 1 Tablespoon fines herbs
  • ½ slice baguette, diced
  • 1 Tablespoon heavy cream
  • 2 rabbit loins with side muscles
  • 8 slices thinly-sliced bacon

    Sweet Potatoes:
  • 2 sweet potatoes
  • 2 ounces country ham, ground
  • 1 Tablespoon mascarpone
  • Fresh pasta dough, as needed
  • 1 Honey Crisp apple, roasted and peeled
  • 1 Tablespoon sautéed onion

    Truffle Coulis:
  • Any remaining rabbit bones, roasted
  • 1 ounce black truffles
  • 4 ounces black truffle juice

    Rabbit Rack:
  • 2 rabbit racks, frenched

    Brussels Sprouts:
  • 3 ounces chicken stock
  • ½ Tablespoon butter
  • 1 cup Brussles sprout leaves, blanched
  • Salt and pepper

    To Assemble and Serve:
  • 3 tablespoons butter
  • 4 ounces chicken stock
  • ½ sweet potato, peeled and brunoised
  • ½ shallot, brunoised
  • 2 rabbit kidneys (optional)
  • Buttermilk, as needed (optional)
  • All-purpose flour, as needed (optional)


For the Rabbit Shoulders:
Sprinkle shoulders with salt and pepper, add garlic and bay leaf, cover and refrigerate for about 8 hours or overnight. Rinse off salt and pepper, and dry with paper towels. Warm duck fat in pot to 225°F, add shoulders, cook for 1 to 2 hours until tender. Cool and reserve in fat for about 8 hours or overnight.

For the Rabbit Legs:
Sprinkle legs with salt and pepper. Sear legs in an enamel pot until golden brown; then remove from pot and set aside. Add onion, turnip, and apple and sauté until just starting to brown. Return legs to pot along with stock, cider, cardamom, and star anise; braise for 2 to 3 hours until very tender. Remove from heat and let cool until warm. Pull leg meat from bones; reserve in braising liquid for about 8 hours or overnight.

For the Rabbit Loin:
Pull confit shoulder meat from bones. Shred meat finely and mix with fines herbs, bread, and cream. Stuff confit mixture into loin pieces, wrapping side muscle around it. Wrap each stuffed loin with 4 bacon slices, wrap in parchment, and chill for at least 1 hour.  

For the Sweet Potatoes:
Roast 2 sweet potatoes until soft, peel, and pass through a tamis. Combine just under ½ cup sweet potato puree with ham and mascarpone and mix until thoroughly combined. Roll pasta dough to thinnest setting. Make at least 4 ravioli with sweet potato filling in whatever shape you want, using a 40mm fluted cutter; set aside. (Extra ravioli can be stored in freezer for up to 4 days.) Puree remaining sweet potato puree with roasted apple and onion, adding spring water until very smooth; set aside.

For the Truffle Coulis:
Make a dark rabbit stock with leftover rabbit bones; reduce it to a glaze (you need about 2 ounces). Reduce truffle juice by half, add truffles, and combine with reduced rabbit stock. Set aside.  

For the Rabbit Rack:
Preheat oven to 350°F. Roast racks until just done. Let rest for a few minutes; cut in half between middle ribs just before serving.

For the Brussels Sprouts:
In a pan, bring stock to a boil, add butter and sprout leaves. Stir and reduce liquid to a glaze. Season with salt and pepper.

To Assemble and Serve:
In a pan, cook bacon-wrapped loins until bacon is crisp and fat is rendered. Let rest for a few minutes and cut pieces in half just before serving. Cook ravioli in boiling water until al dente; then sauté in pan with 2 tablespoons butter and 2 tablespoons stock. Put sweet potato, shallot, and remaining stock in a pan and bring to a boil; cook until sweet potato is just tender, season with salt and pepper; finish with remaining butter (it should resemble a risotto). If you’re using the kidneys, dredge kidneys in flour, coat with buttermilk, then dredge in flour again; fry in 350°F oil until crisp; halve just before serving. Reheat sweet potato puree; truffle coulis; leg meat in braising liquid. To serve, spoon sweet potato “risotto” on plate, top with roasted rack. Pile Brussels sprout leaves on plate, top with pile of braised leg meat, and drizzle with braising liquid. Spoon sweet potato puree onto plate and top with loin. Place ravioli on plate with a bit of butter sauce from pan, top with fried kidney, if you’re using them. Drizzle plate with truffle coulis and smear with additional puree.



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