Food Recipe -- September 5, 2011
Executive Chef Shawn Calley with Amuse at the Essex Resort & Spa joined us this morning to make his Vermont Top Chef award-winning recipe for rabbit ragout with potato gnocchi.
Rabbit Ragout
from Amuse at The Essex Resort & Spa
Ingredients
¼ cup olive oil
1 rabbit, quartered
1 onion, large-diced
1 carrot, large-diced
2 Roma tomatoes, quartered
3 whole cloves of garlic
½ bottle white wine
3 cups chicken stock
2 bay leaves
1 bunch parsley stems
1 bunch fresh thyme
2 tbsp. butter
Salt to taste
Directions:
In a hot heavy-bottomed pan add oil and the salted rabbit quarters, and cook until browned. Remove the rabbit and add the vegetables. Be sure to keep the pan moving, so the vegetables brown on all sides. Add the garlic and then the wine, using a wooden spoon to scrape all the bits from the bottom of the pan. Reduce wine by 75%. Add the cold chicken stock and the rabbit pieces back in to the pan. Add the herbs and bring to a quick simmer. Reduce heat, and cook for 1 hour. Strain the stock and reserve. Let rabbit cool slightly and pull the meat off the bone. While you are pulling the rabbit, put the strained stock back on the stove and reduce by 30%. You can now add the shredded rabbit to pasta (we serve it with gnocchi in Amuse). Finish the sauce with fresh thyme and butter.
