Pulled Rabbit with Chipotle-apple Sauce and
Warm Corn and Cucumber Salad
Chris Greenwald, Iron Horse Vineyards
Serves 6 as appetizer or 4 as main course
2 Rabbit hind legs
1 T salt
1 t black pepper
1 t ground cumin
1 t chili powder
2 T olive oil
1 celery rib
1 bay leaf
1 bunch thyme
¼ c dry white wine
2 c rabbit stock
2 cloves garlic
1 chipotle pepper (in adobo)
1 c applesauce
1 T cilantro
2 ears of corn
1 T unsalted butter
½ hothouse cucumber
2 T chives
Salt/pepper to taste
Preheat oven to 350 degrees. Rub rabbit all over
with salt, pepper, cumin, and chili powder.
Heat 1 T. of the olive oil in a sauté pan and
brown rabbit legs all over, remove from pan. Add ½ of the onion, carrot,
celery, bay leaf and thyme to pan and let brown slightly. Deglaze pan with
white wine, reduce by ½ then add stock. Return rabbit to pan and place
uncovered in oven for 1-½ hours, turning every 30 minutes (add more liquid
to pan if necessary to keep same liquid level). When meat is soft and
tender, remove from oven and, setting legs aside, strain liquid and save.
When cool enough to handle, pull meat from rabbit legs. Discard vegetables
Dice the other half of onion and sweat in the
remaining T. of olive oil in a small sauce pan over medium heat. Mince
garlic cloves and Chipotle pepper and add to onion. Add braising liquid and
applesauce to pan and let simmer to combine flavors at least 15 minutes. At
this point add a little water if needed to smooth consistency of sauce.
Strain sauce through fine mesh sieve and add
pulled rabbit. Mince cilantro and add to pulled rabbit. Check for seasoning
and keep warm.
Cut kernels of corn from ears and peel, seed and
dice cucumber. In a medium size sauté pan melt butter, when foam subsides
add corn and cucumber and sauté until warm, check seasoning.
Place 2 T. of salad in middle of plate, top with
pulled rabbit, drizzling any remaining sauce around plate. Sprinkle with
minced chives and serve.