Seared Rabbit Loin With Frisée And Pancetta Recipes

SKILLET-ROASTED RABBIT WITH PANCETTA-BASTED FINGERLINGS

Steps:

• Preheat the oven to 400°F.
• In an ovenproof sauté pan, heat the butter over medium-high heat. Add the potatoes, cut-side down, and cook for about 5 minutes, or until they begin to brown. Add the pancetta, rosemary, and garlic and toss to combine. Place the pan in the oven and roast until the potatoes are tender and the pancetta is crisp, 10 to 12 minutes. Remove from the oven, discard the rosemary, and place the potatoes, garlic, and pancetta on paper towels to drain the excess fat. Reserve.
• To prepare the rabbits, using a sharp knife, begin by removing the front legs at the joint and set aside. Next, slice off the loins, or the strips of meat that run along the backbone of each rabbit. Slice each loin into rough 1-inch chunks and reserve. Finally, debone the back legs, cutting the meat off the bone in pieces about the same size as the loin slices. Keep the leg meat separate from the pieces of loin. Season all the rabbit pieces with salt and pepper.
• In a cast-iron skillet, heat the olive oil over medium heat. Add the front legs and back leg pieces and brown very well, turning frequently, 4 to 5 minutes. When the rabbit legs are mahogany, add the loin pieces and sear on both sides. Remove immediately and place on the plate with the potatoes, allowing the residual heat to finish cooking the meat. When ready to serve, return the rabbit meat to the skillet along with the potatoes, pancetta, and garlic. Cook until the potatoes are heated through. Add the parsley, toss, and serve from the pan.

RABBIT LOIN WITH BITTER GREENS

Steps:

• Sprinkle rabbit saddles with salt and pepper. If possible, do this the night before cooking and refrigerate.
• In a small bowl, combine mustard and vinegar. Whisk in 1/4 cup olive oil and season with salt and pepper. May be covered and refrigerated up to 24 hours.
• Place dried fruit in a small saucepan with a pinch of salt and pepper, and add enough wine or Armagnac to just cover. Bring to a boil and immediately remove from heat. Drain when cool, remove any pits and cut larger fruits into chunks.
• Place a large, heavy sauté pan with a lid over high heat with remaining 2 tablespoons olive oil until oil shimmers. Add rabbit saddles and sear well on all sides. Reduce heat to medium low, cover, and cook until interior is slightly pink, 145 degrees on an instant-read thermometer (about 20 minutes). Allow to rest several minutes, then use a sharp knife to remove loins and tenderloins from bone. Slice meat thinly on the bias while still warm.
• In a wide, shallow serving bowl, combine frisée or other greens, almonds and fruit. Add mustard dressing to taste, warmed slightly or at room temperature, season with salt and pepper, and toss well. Add rabbit and toss again.

PAN-SEARED CHILEAN SEA BASS WITH FRISEE AND PONZU BUTTER

Steps:

• Preheat the oven to 375 degrees F.
• For the ponzu sauce: Combine the orange juice, soy sauce, stock, vinegar, brown sugar, garlic, orange and lemongrass in a large saucepan. Turn the heat to medium-high and bring to a boil, then reduce to a simmer and allow to reduce by a third. Simmer for about 10 minutes. Strain through a chinois or fine-mesh sieve into another saucepan. Keep warm until ready to serve.
• For the fish: Sprinkle the sea bass with salt and pepper on both sides. Place a medium nonstick pan over medium-high heat and add 2 tablespoons olive oil. Heat until the oil is hot, then add the sea bass and sear on the first side for 2 to 3 minutes.
• Meanwhile, preheat a 10-inch cast-iron pan over medium-high heat and add 2 tablespoons olive oil to coat the pan. Once the sea bass is ready to be flipped, transfer the fish to the cast-iron pan. Allow to start searing, then transfer the pan immediately to the oven to cook through, 7 to 8 minutes.
• For the ponzu butter: Add 1 cup ponzu to the same nonstick pan the fish was first seared in and place over high heat. Reduce the sauce by half, about 5 minutes. Add the butter and agave, then whisk to combine and allow the butter to melt and emulsify.
• Put the frisee in a bowl. Drizzle with the olive oil and lemon juice and season with salt and pepper.
• Spoon some of the sauce onto a platter and top with the sea bass fillets. Top each piece of sea bass with the dressed frisee, red chile flakes and edible flowers.

SEARED RABBIT LOIN WITH FRISéE AND PANCETTA

Steps:

• To prepare the frisée, remove the outer green leaves, reserving only the soft yellow inner part of each head. Separate the leaves, rinse well, and dry.
• Cook the pancetta in a sauté pan over medium heat until it crisps and the fat renders, 3 to 4 minutes. Drain and reserve.
• Trim the loins of any connective tissue. Heat 3 tablespoons of the olive oil in a sauté pan over high heat. Add the loins and brown well on all sides. Transfer the loins to a plate to rest, then slice 1/2 inch thick.
• Combine the vinegar, the remaining 4 tablespoons olive oil, the olives, and the shallot in a bowl. Add the frisée, sliced rabbit loin, and pancetta. Toss gently to combine and season with salt and pepper. Divide among 4 small plates and serve.