Loin of Rabbit with Pancetta, Porcini and Wild Onions
Loin of rabbit with pancetta, porcini, wild onions, garlic and sage..
Sauté pancetta in a teaspoon of clarified butter until most of the fat has been rendered. Turn the heat up to medium-high, then add thick pieces of porcini mushroom and continue to cook until golden brown.
Season strips of rabbit loin with sea salt and freshly-ground pepper and add to the hot pan with garlic, onions and sage. Let the rabbit brown, but keep it to no more than medium doneness.
De-glaze the pan with an ounce of Armagnac and stir up all the brown bits with the edge of a wooden spoon. Add 1/4 cup of chicken stock and reduce slightly.
Reduce heat to medium-low and add a couple of ounces of fresh cream and a good spoonful of coarse mustard. Stir until thickened, about 2-3 minutes. Toss in some coarsely-chopped curly parsley and adjust seasoning with salt and pepper as needed.
Serve over rye spaetzle or egg noodles.
Dink said,
September 24, 2009 at 4:51 am
Similar to a rabbit dish I used to make in Canada, tho I sauted the floured wild rabbit in butter, added homemade chicken and rice soup and heavy cream. Very rice but so yummy. Did moose the same way…even better.
Ren said,
September 24, 2009 at 7:55 am
That sounds really good! Not many moose around here, unfortunately :-)
Jenny said,
September 25, 2009 at 4:49 pm
Oh wow! The porcini mushrooms are growing like crazy here – and I really need to go foraging. Now only to fine a rabbit.
Ren said,
September 25, 2009 at 7:40 pm
How lucky you are to have wild porcini!
Tuesday Twister « Edible Aria said,
September 29, 2009 at 8:10 pm
[...] Loin of Rabbit with Pancetta, Porcini and Wild Onions De-glaze the pan with an ounce of Armagnac and stir up all the brown bits with the edge of a wooden [...]