Name: Citrus-Rubbed Rabbit with Goose Liver Pepperonata and Espresso Fig Jus
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 boneless rabbit with front bone leg in (substitute with chicken and use 4 breasts with wing bone in); 1 cup white wine; 1 orange zest; 2 clove garlic, minced; 1 lime zest; 1 lemon zest; 2 Tbsp sugar; ½ cup pancetta, minced; 2 Tbsp mustard seeds, toasted; ½ medium white onion, minced; ¼ cup port wine; ¼ cup red wine; 1 cup reduced chicken stock; 1 Tbsp balsamic vinegar; 1 Tbsp honey; 2 clove roasted garlic, smashed; 1 tsp espresso, ground; 6 fresh Figs quartered; 4 baby bell peppers (available at specialty grocers); 2 clove garlic, minced; 1 medium red onion, minced; 2 yellow peppers, charred and de-seeded or roasted skin off, cut into 2 inch portions; 2 red pepper (prepared same as yellow); 1 tsp red chili, minced; ¼ cup basic tomato sauce; ¼ cup fresh basil; ½ Tbsp good balsamic vinegar; 1 tsp sugar; 8 oz goose liver, sliced into 2 oz portions

Citrus-Rubbed Rabbit with Goose Liver Pepperonata and Espresso Fig Jus

Yields

4 servings

NOTE: Each recipe is part of a 5 course tasting menu, therefore servings sizes may vary.

ingredients

Citrus Crust

boneless rabbit with front bone leg in (substitute with chicken and use 4 breasts with wing bone in)

cup white wine

orange zest

clove garlic, minced

lime zest

lemon zest

Tbsp sugar

cup pancetta, minced

Tbsp mustard seeds, toasted

Espresso Fig Jus

medium white onion, minced

cup port wine

cup red wine

cup reduced chicken stock

Tbsp balsamic vinegar

Tbsp honey

clove roasted garlic, smashed

tsp espresso, ground

fresh Figs quartered

Goose Liver Pepperonata

baby bell peppers (available at specialty grocers)

clove garlic, minced

medium red onion, minced

yellow peppers, charred and de-seeded or roasted skin off, cut into 2 inch portions

red pepper (prepared same as yellow)

tsp red chili, minced

cup basic tomato sauce

cup fresh basil

Tbsp good balsamic vinegar

tsp sugar

oz goose liver, sliced into 2 oz portions

Ingredient Substitution Guide

directions

Step 1

Pound the rabbit or chicken with mallet in order to roll the bone and tie. In a bowl add all the marinade ingredients and rabbit, marinade for 4 hours. With butchers twine tie the protein leaving the leg shooting upwards. Place back in marinade until cooking time. Begin to brown the rabbit in a skillet pan for colour. Add the marinade and braise in the oven at 350 degrees for 8-10 minutes. Remove butcher twine and pour espresso fig jus over top.

Step 2

In small sauce pot add oil, onion, port wine, chicken stock, balsamic vinegar, honey and garlic. Whisk together. Let them reduce to half. Add espresso, let it steep for 2 minutes, and pour through cheesecloth. Add figs, adjust sweetness, and seasoning to your liking. Poach figs for 3 to 5 minutes.

Step 3

In skillet pan begin to roast the 4 baby bell peppers with tops removed (set aside), olive oil and salt. This should only take 6-7 minutes in the oven. Once peppers are cooked remove and set aside. In same hot pan add garlic, onion and sear at high heat adding the remaining ingredients, but not the goose liver. Once the peppers are at a healthy simmer add the goose liver and stir for 2 minutes. Stuff the pepperonata in the baby peppers and cover with baby pepper stem.

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Citrus-Rubbed Rabbit with Goose Liver Pepperonata and Espresso Fig Jus