Seared Rabbit With Lemongrass Risotto Recipes

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.

SEARED RABBIT WITH LEMONGRASS RISOTTO

Steps:

• Heat butter and olive oil in a large pot.
• Cut rabbit loin or leg into strips and salt and pepper liberally.
• Saute rabbit over medium heat until nicely browned; remove and deglaze pan with dry sherry.
• Add onion, garlic, and lemongrass and saute until the onions are translucent and your kitchen starts to smell like lemongrass.
• Add rice and saute a few minutes, coating the rice with the fat in the pan.
• One cup at a time, add the chicken broth, allowing the rice to absorb the liquid before adding more. Once the rice has reached the 'al dente' stage, remove from heat and stir in the cream, thyme, and reserved rabbit strips.
• Taste for seasoning and serve, adding lots of fresh cheese to each portion.
• Yum!