Big dinner coming. Part IV. The 6th service
For the 6th service, I’ll make fig stuffed loins of rabbit.
We eat rabbit, at least twice a month, I usually do a version of a braised rabbit with whatever garnish happens to catch my eyes in the fridge.
I start by cutting up the rabbit in pieces and frying them in olive oil by small batches until they’re golden.
Then, I make a sofrito with onion, celery, garlic, tomatoes, sometime carrots or leeks. This is the most important part. Transforming the raw vegetable and extracting their tastes in water soluble caramelized sugar. I deglaze the bottom of the pan with water, wine or rabbit stock is I have some and if I don’t, I don’t use chicken stock! Why would I want my rabbit to taste like chicken?
I add the meat, and a bouquet garnis, cover the pan with aluminum paper, put the lid on top and in the oven it goes.
At 275F-300F for an hour or so. It can be eaten as it come off the pan or sometime, if I feel like a fancier presentation, I’ll keep the meat warm and reduce and strain the cooking juice, beating in butter at the last moment.
But back to the loin, the other day I wanted to test my knife skill so I deboned a rabbit loin. It was a lot easier that I thought it would be. Then I had to come up with something to stuff it with. I looked around the kitchen and I saw dried figs. OK then, figs it will be. Using my knife I shredded 2 or 3 figs, added some black olive, pepper, one sprig of rosemary and Moutarde Violette de Brive to hold everything together. The mustard, I bought in a small wine shop in
I put the stuffing on the loin and rolled and tied it with a butcher string. I braised it with a bouquet and half onion. The meat was even better that when I braise a whole rabbit. I usually prefer the forelegs that just melt on the bone and the loin’s meat is usually a bit dry, but with the “Râble de lapin au figues”, the same meat was moist and tasty.