Sautéed Rabbit with Plum Chutney

Submitted by: Academy Canada Culinary Class
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Difficulty: Easy
Prep Time: More than 15 Minutes
Total Time: More than 1 hour

2 rabbits, split lengthways (results in 6 pieces per rabbit)
3 tbsp extra virgin olive oil
1 tsp salt
1 tsp black pepper
Plum juice
Plum Chutney:
2 tbsp extra virgin olive oil/avocado oil
1 1/2 cups shallots, small diced
1 Granny Smith apple, peeled and cored, small dice
1 clove fresh garlic, minced
1 star anise
4 cups frozen damson plums, thawed drained (juice reserved)
2 tbsp white sugar
1/4 cup white wine vinegar
Salt and pepper, to taste
Freeze whole plums overnight. Reserve juice from thawed plums, setting both plums and juice aside separately for later use.
For the chutney: Heat oil over medium-high heat and sautee shallots and apples until they start to take on a golden colour. Add garlic, star anise and plums. Sautee until plums start to disintegrate. Turn heat to high and add the sugar. Toss to coat evenly and allow the sugar to start to caramelize and sizzle. Deglaze the pan with vinegar. When sizzling stops, reduce heat to medium and cook until liquid had reduced and you have a chunky, jam-like consistency. This only takes a few minutes. Season with salt and pepper. Remove from heat and set aside to keep warm.
For the rabbit: Heat oil over medium-high heat. Season the rabbits all over with salt and pepper. Sear the rabbits all over and when they have evenly browned, deglaze the pan with the reserved plum juice. Reduce heat to low and cook (covered) for about 20 minutes. Check that the internal temperature is 165F, remove from heat and serve topped with chutney. Yield: 6-8 servings


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