Smothered Rabbit

SAVORY

Oct 30

Cured Giblets, Rabbit Gravy, Spring Onions

Chef Geoff Davis of Burdell | Oakland, CA
Yield: 1 rabbit (2 to 3 portions)

INGREDIENTS:

Rabbit:
1 rabbit
100 grams sliced onion
5 grams thyme sprigs
3 bay leaves
2 cloves garlic, crushed
13 grams cornstarch
40 grams salt
2 grams black pepper
65 grams Louisiana-style hot sauce
1 kilogram buttermilk

Cured Giblets:
2 grams white peppercorns
5 grams pink peppercorns
1 gram star anise
1 gram cloves
180 grams kosher salt
3 grams pink salt
180 grams sugar

Rabbit Gravy:
600 grams butter
400 grams spring onions
25 grams salt
26 grams coarsely ground white peppercorns
15 grams coarsely ground black peppercorns
9 grams bay leaves
One 1-inch piece of ginger
5 grams thyme sprigs
1 head garlic, split
150 grams all-purpose flour
150 milliliters bourbon
2 liters chicken stock
250 milliliters apple cider vinegar
150 milliliters Worcestershire sauce

Dredge:
1 kilogram all-purpose flour
300 grams rice flour
75 grams cornstarch
15 grams baking powder
15 grams paprika
8 grams garlic powder
3 grams black pepper
6 grams cayenne pepper

To Assemble and Serve:
Rice bran oil
1 cup thinly sliced spring onion tops, negi, or scallion
Salt
White pepper

METHOD:

For the Rabbit:
Butcher rabbit into hind legs, fore legs, and saddle (6 pieces total). Reserve flap, bones, and giblets. In a Vitamix blender, combine onion, herbs, garlic, cornstarch, salt, pepper, and 500 milliliters water. Purée until smooth. Transfer to a pot. Bring to a boil. In a large, nonreactive container, add 1 kilogram ice. Pour the hot mixture over the ice. Stir in hot sauce and buttermilk. In a nonreactive container, combine rabbit pieces and enough of the brine to cover. Refrigerate 24 hours.

For the Cured Giblets:
Using a mortar and pestle, grind spices until powderized. Transfer to a bowl and add salts and sugar. Mix to combine. Weigh the reserved giblets. Place in a nonreactive container and add 2% cure by weight of giblets. Toss to coat. Refrigerate 24 hours. The following day, rinse the giblets, then place in a small pot. Cover with rice bran oil. Place over low heat and cook until very tender, approximately 2 hours. Remove from heat and let cool. Chop the giblets into bite-sized pieces. Set aside.

For the Rabbit Gravy:
In a large pot over medium heat, combine butter, onion, salt, peppers, and reserved rabbit bones. Cook until onions are soft, approximately 30 minutes. Using a cheesecloth and butcher’s twine, create a sachet of bay leaves, ginger, thyme, and garlic. Add sachet to the pot along with flour. Cook 3 minutes. Deglaze with bourbon. Add stock, vinegar, Worcestershire, and Cured Giblets. Simmer until the gravy is thick enough to coat the back of a spoon. Remove sachet. Keep warm.

For the Dredge:
In a shallow container, mix to combine all ingredients. Set aside.

To Assemble and Serve:
Remove Rabbit from brine. Coat the Rabbit pieces in Dredge, then let set on a wire rack at least 30 minutes. In a large skillet over medium heat, add at least 3 inches of rice bran oil. Heat to 340°F. Working in batches, fry the Rabbit until golden brown. Meanwhile, in a large sauté pan, bring Rabbit Gravy to a light simmer. Add the fried Rabbit and toss to coat in Rabbit Gravy. Transfer to a serving plate, making sure every piece is smothered in Rabbit Gravy. Garnish with onion, salt, and white pepper.

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