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Backyard Lavender-Fried Rabbit with Romano Beans and Yellow Carrots
Chefs John Stewart and Duskie Estes of Zazu and Bovolo - Sonoma, CA
Adapted by StarChefs.com
March 2008

Yield: 4 to 8 Servings

Ingredients:

    Backyard Lavender-Fried Rabbit with Romano Beans and Yellow Carrots by Chefs John Stewart and Duskie Estes of Zazu and Bovolo - Sonoma, CA on StarChefs.com Braised Rabbit:
  • ¼ cup olive oil
  • 2 rabbits, each cut into 8 pieces
  • Kosher salt and freshly ground black pepper
  • 3 ribs celery, roughly chopped
  • 2 carrots, peeled and roughly chopped
  • 1 onion, roughly chopped
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 1 teaspoon lavender
  • 1 sprig lemon thyme
  • 3 cups Riesling white wine
  • 5 cups chicken stock

    Fried Rabbit:
  • Peanut oil, for deep frying
  • 4 cups panko
  • 1 Tablespoon lavender
  • 1 Tablespoon chopped fresh lemon thyme
  • 4 cups all-purpose flour
  • 3 cups buttermilk
  • Kosher salt and freshly ground black pepper

    Romano Beans and Carrots:
  • 1 pound romano beans, trimmed
  • 1 pound yellow carrots, peeled and roll cut
  • 2 Tablespoons unsalted butter
  • Kosher salt and freshly ground black pepper

    To Assemble and Serve:
  • Buttermilk mashed potatoes
  • Lavender sprigs, for garnish

Method:

For the Braised Rabbit:

Preheat oven to 350ºF. Heat olive oil in a large, (straight-sided) sautoir pan over high heat. Season rabbit pieces with salt and pepper; sear on both sides until browned, about 10 minutes. Remove rabbit and set aside. In same pan, brown celery, carrots, and onion, about 5 minutes. Add bay leaves, peppercorns, lavender, thyme, Riesling, and return rabbit to pan. Bring to a simmer and cook for about 5 minutes. Add stock, cover, and place in oven, braising until tender and falling off the bone, about 1 hour. Remove rabbit and set aside. Strain braising liquid and discard solids. Return rabbit and braising liquid to pan and cool.

For the Fried Rabbit:
Preheat deep fryer with peanut oil to 350ºF. Blend panko with lavender and thyme and set aside in a bowl or dish; put flour and buttermilk each in a bowl or dish, as well. Remove rabbit from braising liquid and let drain a bit (reserve braising liquid); toss pieces in flour, coat in buttermilk, and then dredge in panko to cover. Fry until golden, about 4 minutes. Let drain on paper towels and season with salt and pepper.

For the Romano Beans and Carrots:
In a large sauté pan on high heat, bring 2 cups of rabbit braising liquid to a simmer and add romano beans and carrots; cook until beans and carrots are tender, about 3 minutes Whisk butter into sauce and season with salt and pepper.

To Assemble and Serve:
Spoon pile of mashed potato onto plate, add carrots and beans, and drizzle with braising liquid. Top with pieces of fried rabbit and garnish with lavender.

 

 

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