Food Network: Illinois Rabbit with Wilted Arugula, Goat Cheese, Nuts, and Arugula Puree

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Illinois Rabbit with Wilted Arugula, Goat Cheese, Nuts, and Arugula Puree
Recipe courtesy Charlie Trotter

Ingredients
2 teaspoons grapeseed oil
4 rabbit loins
Kosher salt
Freshly ground black pepper
Wilted Arugula Salad, recipe follows
Goat Cheese Quenelles, recipe follows
Arugula Puree, recipe follows
1/4 cup walnuts, toasted and chopped, for garnish

Instructions
In a large skillet, heat the grapeseed oil over medium

heat. Season the rabbit loins with salt and pepper, and add the rabbit loins to
the pan. Saute the rabbit to desired degree of doneness. With tongs, remove the
meat from the heat and season with additional salt and pepper, if desired. Let the
meat rest for 90 seconds before thinly slicing on the bias.

Assembly:
Evenly divide the Wilted Arugula Salad among 4 dinner plates, arranging it in the
center of each plate. Place the rabbit slices in a pinwheel manner over the salad.
Spoon the arugula sauce around the plate. Place a goat cheese quenelle on each
plate, and sprinkle with the chopped walnuts. Top with freshly ground black pepper
and spoon the reserved cooking juices around the plate.

This recipe was provided by professional chefs and has been scaled down from a
bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in

the proportions indicated, and therefore, we cannot make any representation as to
the results.

Wilted Arugula Salad:
3 tablespoons extra-virgin olive oil
1 tablespoon minced shallot
1/8 teaspoon minced garlic
1 Japanese eggplant, thinly sliced
1 tablespoon balsamic vinegar
2 tablespoons white wine
1 Bosc pear, julienned
1/4 cup roasted yellow onion, julienned
2 cups arugula

Kosher salt
Freshly ground black pepper

Heat the olive oil in a medium saute pan over medium-high heat. Add the shallot
and garlic, and saute for 1 minute. Add the eggplant and cook for 2 minutes. Add
the vinegar, wine, pear, roasted onion and arugula. Cook for 2 more minutes, or
until the arugula is just wilted. Season, to taste, with salt and pepper. Reserve
any cooking juices that remain in the pan.

Goat Cheese Quenelles:
1/2 cup goat cheese
1 tablespoon minced shallots
1 tablespoon chopped chives

1 tablespoon chopped chervil
3 tablespoons heavy cream

In a small bowl, combine all the ingredients with a wooden spoon. Season, to
taste, with salt and pepper. Using a small metal spoon and the palm of your hand,
form quenelles of the goat cheese mixture.

Arugula Puree:
2 cups arugula, loosely packed
1/2 cup spinach
2 tablespoons extra-virgin olive oil
2 to 3 tablespoons water
Kosher salt and freshly ground pepper

In a food processor or blender, puree all of the ingredients together with just
enough water to puree smoothly. Pass the puree through a fine mesh sieve. Season
to taste with salt and pepper. Warm the puree slightly in a heatproof bowl over
simmering water just prior to serving.