Rabbit

Slow cooked leg and strudel of loin, English peas, and pearl onions, curry scented carrot puree

SERVES 4

2 whole fresh rabbit
1/2 cup shelled English peas
12 peeled pearl onions
8 peeled baby carrots
1 lb large carrots
1 small yellow onion
2 T curry powder
1 gallon water
8 pieces phyllo dough
4 pieces rinsed grape leaves
3 bay leaves
5 cloves of garlic peeled
3 T black peppercorns whole
5 sprigs fresh thyme
1 cup melted butter
Kosher salt as needed
Ground black pepper as needed

FOR RABBIT
to butcher:

Think of the rabbit as a long chicken. Remove the hind legs from the body first by stretching and then with a paring knife following the seam of the leg to the joint. Remove basically where the leg would meet the hip. Place the legs to the side. Turn the rabbit over and follow with your fingers along the back of the saddle where the loins would meet the spine. Remove both of loins by starting at the top of the spine and working down and then off the bone using even strokes. Place to the side.

To slow cook the legs:
Place 4 cups olive oil(canola oil or lard may be substituted) in a large round casseorle or pot and heat to a simmer. Place bay leaves, garlic, peppercorns and 3 Tablespoons salt in the warm oil. Let steep for ten minutes and place rabbit legs in oil (do not let the heat get so hot so the legs do not fry), if necessary turn down the oil. Cook for approximately 30 minutes or until legs are tender. Remove from the oil and cool. Once both are cool the legs can be stored in the oil for up to 5 days if not using immediately.

To Make The Rabbit Strudel:
Remove phyllo from refrigerator (if taking out of freezer allow thawing). Have melted butter, a pastry brush, salt and pepper to the side. Place one sheet of phyllo on the counter and brush with butter, then sprinkle with salt and pepper, repeat this process until you have three layers of phyllo. Wrap the rabbit loin in the grape leave and then roll the loin in the phyllo creating a strudel. Cut the seam at the bottom when finished and make sure it is sealed. Repeat the process until all loins are wrapped.

To make carrot puree:
Peel and slice the large carrots in 1/2 thick slices. Slice the onion in the same manner. In a medium sized pot heat 2 tablespoons of olive oil and sweat onions and curry powder for 4 minutes just toasting the curry, add the carrots and cook on medium high heat for 3 more minutes. Add the water just to cove the carrots. Bring to a boil and then turn down to a simmer. Cook until the carrots are soft but not mush. Puree in a blender or vita mix to a smooth puree. (This can be made a few days ahead if necessary)

For the vegetables:
Separately blanch all the vegetables in boiling salted water until tender and then shock in ice water. Set aside.

To Plate:
Pre-Heat oven to 400 degrees. Place loin strudels on oiled baking sheets and cook in oven for approx 6 minutes, until golden brown, remove from oven and allow to rest. At the same time warm the legs in the oven and slightly caramelize the flesh. While rabbits are cooking warm the vegetables in a pan over medium heat in 2 tablespoons of olive oil, and season to taste. Place cooked vegetables in the center of a 12 inch plate. Sauce 1.5 tablespoons of carrot sauce in the front rim of the plate. Place rabbit leg on the top of the vegetables. Slice the strudel in half and sprinkle a touch of salt on the open flesh and stand upright behind the leg and serve.