Civet of Rabbit with Hot Apple Gelatin

By corlear

Ingredients

• For the marinade rabbit shoulder:
• 4 oz carrot
• 4 oz leeks
• 83/4 oz onion
• 1 bay leaf
• 1 sprig thyme
• 1 sprig rosemary
• 1/2 cinnamon stick
• 1 tsp black peppercorns
• 1 tsp juniper berries
• grated rind of 1/4 orange
• grated rind of 1/4 lemon
• 4 1/2 cups red wine
• 4 rabbit shoulders (51/4 oz each)
• For the pan-fried rabbit shoulder:
• 83/4 oz Iberian belly pork
• 2 pork crépinettes
• 4 marinated rabbit shoulders
• (see previous step)
• 0.4 º olive oil
• For the rabbit sauce:
• the marinade from the shoulders (see previous step)
• cornflour
• 1 bay leaf
• 1 sprig thyme
• 1 sprig rosemary
• grated rind of 1/4 orange
• grated rind of 1/4 lemon
• 3 juniper berries, diced
• pinch of black pepper corns, crushed
• 1/2 cinnamon stick
• 1 oz muscovado sugar
• For the apple juice:
• 2 cups Granny Smith apples
• For the hot apple gelatin:
• 11/4 cup apple juice (see previous step)
• pinch powdered agar-agar
• For the foie gras cream:
• 51/4 oz duck foie gras
• 4 tbsp water
• For the vinegar reduction:
• 11/4 cup Cabernet Sauvignon vinegar
• 3/4 tbsp glucose
• To finish:
• 8 small fresh chervil leaves
• 8 small fresh tarragon leaves
• 8 small fresh fennel leaves
• 1 juniper berry, diced
• cocoa powder
• 4 slices crystallized ginger
• 1 tsp muscovado sugar

Details

Servings 4

Preparation

Step 1

For the marinade rabbit shoulder:
1. Chop the vegetables.
2. Dice the black peppercorns and the juniper.
3. Put the shoulders in a dish with the vegetables, herbs, species, citric rinds and red wine. Leave to marinade for 36 hours.
4. After 36 hours, separate the rabbit, vegetables and red wine and throw away the rosemary, thyme and laurel.

For the pan-fried rabbit shoulder:
1. Use the meat slicer to cut the belly pork into 1/10" slices.
2. Lightly season the rabbit shoulders and then wrap them in the belly pork slices.
3. Then wrap them in the pork crepinette to make sure that the belly pork does not come away from the shoulder.
4. Heat a frying pan and brown the shoulders over a low heat to make sure that the crepinette does not break. When they are brown, remove from the heat and keep on one side.
5. Brown the vegetables from the marinade in the same pan and then add the shoulders.
6. Meanwhile, heat the wine used for the marinade over a low heat to get rid of the blood. The blood will set and rise to the surface. Skim it off.
7. Reduce until you have 1 cup and remove from the heat. Add the wine to the pan with the shoulders and vegetables.
8. Leave to cook for 25 minutes and turn the shoulders over. Cook for a further 20 minutes. Add a little water, if the wine reduces too far.
9. When the shoulders are cooked, remove from the pan and drain off all the sauce. Cover the dish and leave the shoulders to stand in these juices in the fridge for 12 hours.

For the rabbit sauce:
1. Remove the shoulders from the sauce, skim off any fat and throw it away.
2. Bring the sauce to the boil in a pan. Reduce slightly and then infuse with the herbs, rinds, species and sugar. Sieve.
3. Thicken with cornflour and season with salt.

For the apple juice:
1. Fill a dish with boiling water.
2. Core the apples and cut them into eighths.
3. Plunge the apples in boiling water for 5 seconds. Drain and cool in iced water.
4. Liquefy the apple and put the liquid in a tall, narrow dish.
5. Leave to rest in the freezer so that the impurities solidify on top and are easier to extract.
6. Remove the impurities with a slotted spoon.
7. Sieve the apple juice.

For the hot apple gelatin:
1. Mix a ¼ of the apple juice and the powdered agar-agar together.
2. Stirring continuously, bring to the boil over a medium heat. Remove from the heat and add the rest of the apple juice and whisk.
3. Pour a 2/3" layer in a container and leave to set in the fridge.
4. Cut into ¾ x ¾" squares. Allow 2 cubes per plate.

For the foie gras cream:
1. Blend the foie gras and water together at 160ºF. Season with salt and sieve.

For the vinegar reduction:
1. Bring the vinegar and glucose to the boil.
2. When it has the consistency of liquid caramel, remove from the heat and leave to cool at room temperature. Check the consistency.

Final Steps & Preparation:
1. Take the crepinette and belly pork off the rabbit shoulders.
2. Bone the shoulders, making sure to keep the pieces of meat as large as possible. Throw away the bones.
3. Simmer the rabbit with a little sauce in a frying pan.
4. Heat the foie gras sauce. Do not overheat it or it may set or separate.
5. Put 8 spoonfuls of apple gelatin to heat in the salamandra for 10 seconds.
6. Place the drained rabbit in the center of a plate and coat with its juices.
7. Place 3 strips of Cabernet Sauvignon vinegar around the rabbit. Put the foie gras sauce on one side of the rabbit and place two cubes of hot apple gelatin opposite.
8. Sprinkle part of the rabbit with cocoa powder. Sprinkle a little muscovado sugar around the rabbit.
9. Top the rabbit with the juniper, ginger and two leaves of each herb.