Pan Roasted Rabbit with Crushed Blackberry-Ancho Sauce
Yield: 8 servings
Pinot Noir, which is the most flexible of red food wines,
is particularly well suited for this dish. Many examples
are light enough not to crush the delicate rabbit flavor.
Try an American rather that French Pinot, as the California
and Oregon examples typically have sweeter berry flavors,
making for a better complement with this sauce.
cups boiling water
teaspoon garlic, minced
Tablespoon fresh cilantro, chopped
the ancho chiles and water in a small bowl and let stand 30 minutes.
Drain well, reserving the soaking liquid. Remove the seeds and
stems and purée in a food processor with the garlic, cilantro
and 1/2 cup of the liquid, adding more if needed.
Blackberry Ancho Sauce
3 Tablespoons unsalted butter
Tablespoon olive oil
celery stalks, finely diced
carrot, finely diced
small yellow onions, finely diced
Tablespoons black peppercorns
cup port wine
cup red wine
cup cranberry juice concentrate
cup ancho purée (see recipe)
cup dark brown sugar
cups chicken stock
cup fresh blackberries
the butter and oil in a medium or large noncreative saucepan over
medium heat. Sauté the celery, carrot and onions until
the celery and carrot are tender and the onions are translucent,
about 7 minutes. Add the peppercorns and continue cooking 2 more
Add the port and red wine and cook until reduced by half. Add
the cranberry juice concentrate, ancho purée, sugar and
stock, stirring constantly and making sure to scrape the bottom
of the pan. Cook until the mixture is reduced by half, strain,
season to taste with salt and pepper and fold in the blackberries.
cup all-purpose flour
Tablespoons cascabel chile powder
rabbit loins, 6 ounces each, boned and butterflied
pound fresh spinach, washed and stems removed
cup olive oil
oven to 450°F. In a mixing bowl, combine flour, chile powder
and season with salt and pepper. Season the rabbit loins with
salt and pepper.
In a large pot of boiling salted water, blanch the spinach for
30 seconds, shock in ice water and squeeze dry. Divide the spinach
among the rabbit loins, placing it in the center of each. Roll
up the meat and tie with kitchen string. Dredge the rolls in the
flour mixture and shake off the excess.
In a large ovenproof sauté pan over medium-high heat, heat
the oil until almost smoking and sear the rolls until slightly
crusty, about 1 minute on each side. Place the pan in the oven
and cook the meat an additional 8 minutes for medium. Let rest