Lapin au Vin
By Chef James Chavez
Serves 4
For the Rabbit:2 whole rabbits - tenderloins removed and set aside1/4 C All purpose flour2 T Water6 oz Salt pork or slab bacon - cubed 8 oz Button mushrooms - quartered 1 T Butter - unsalted 1.5 Bottles pinot noir 1 oz Tomato paste 1 Onion – medium - diced 2 Stalks celery – medium - diced 2 Carrots - peeled & medium - diced 4 Cloves garlic - crushed 8 Sprigs fresh thyme 2 Bay leavesSeason Rabbit well with salt and pepper, dredge in flour and set aside. Heat a large heavy dutch oven over medium-high heat and add water and salt pork. Cover and cook till water dissolves and lower heat to render out the pork. Once pork is crisp, remove and turn heat up, set pork aside on paper towels. When fat is hot, add rabbit and sear till golden brown, remove and set aside. Add butter, carrots, onions, and celery and sauté till onions are translucent, add mushrooms. Cook till mushrooms have released most of their water. Add tomato paste and cook for 3 minutes, add garlic, thyme, bay leaf, and wine. Cook till reduced by3/4. Immediately remove from heat and chill thoroughly. Add rabbit to the wine and let sit overnight in refrigerator. Remove from refrigerator, place in vacuum bags and seal. Cook sous vide for 12 hours at 162.5˚F. Remove from bath and chill. When chilled, Remove rabbit and shred meat, strain braising liquid through a chinois and reduce by 3/4.To Finish the Dish:4 Fresh Pasta Sheets 1/2 C Fresh English Peas - blanched & shocked in ice water 1/2 C Baby carrots - peeled - ¾” stem - blanched & shocked in ice water 1/2 C Pearl onions - peeled & blanched 2 oz Unsalted butter Reserved rabbit tenderloin 1 oz Garlic - minced 1 oz Shallot - minced 1/4 oz Dried herbs de ProvenceMarinate rabbit tenders with garlic, shallots, olive oil, and herbs de Provence. Season with salt and pepper and grill till medium. Set aside to rest. Combine Peas and pearl onions with shredded rabbit and a bit of the rabbit sauce reduction and reheat till hot. Cook pasta sheets in boiling water, remove and place on plate flat. Spoon some of the rabbit mix on the center of half the sheet, fold sheet over. Warm carrots with butter and garlic, season and set aside. Place another spoonful of rabbit mix over top of pasta sheet, slice tender and lay on top. Lean carrots along the side of the pasta sheets, tips up. Heat remaining rabbit sauce, season with salt and pepper, and mount with butter, drizzle sauce around the plate. Garnish with fresh lavender sprigs and garlic flowers.
