- 2 tablespoons olive oil
- 8 rabbit shoulders, bone-in
- 1 carrot, diced
- 1 white onion, diced
- 1 rib celery, diced
- 6 cloves garlic, cut in 1/2
- 1 juniper berry
- 1 sprig thyme
- 1 piece rosemary
- 1/2 stick cinnamon
- 4 tablespoons unsalted butter
- 6 shallots, sliced thinly
- 1/2 cup white wine
- 1/2 bunch flat-leaf parsley, chopped
- 1/2 bunch tarragon leaves, chopped
- 3/4 pound chanterelle mushrooms, cut in 1/2
- 4 rabbit loins, butterflied (cut down the center but not split totally)
- 4 leaves blond tobacco
- Salt and ground black pepper
Heat a stockpot with 2 tablespoons of olive oil over medium-high heat, sear the rabbit shoulders until they are a dark golden brown. Add the carrot, onion, celery, and garlic. Sweat vegetables for 2 to 3 minutes. Add the juniper berry, thyme, rosemary, and cinnamon stick. Add water to cover the ingredients and simmer for 30 minutes.
Heat a saute pan with 2 tablespoons of butter over medium heat, add the shallots and sweat until they are translucent. Add the wine and reduce by 1/2. Stir in the parsley and tarragon.
Remove the rabbit shoulders from the stockpot. Remove the meat from the bone and chop fine. Strain the liquid in the stockpot through a fine sieve. Return sauce to stockpot. Simmer for 10 minutes and season with salt and black pepper.
Heat a saute pan with 2 tablespoons of butter over medium heat, add the chanterelle mushrooms and saute until golden brown. Reserve warm on back of stovetop.
Preheat oven to 350 degrees F.
In a mixing bowl, combine the chopped meat and shallot mixture to form the filling. Season the rabbit loins with salt and black pepper. Fill the center of the loin with the filling. Roll the loin into a log shape. Wrap a tobacco leaf around each rabbit. Tie the rabbit with butcher's twine to keep its shape.
Place rabbit onto a baking rack with a drip pan underneath. Roast in oven for 10 to 12 minutes or until internal temperature is 160 degrees F. Remove rabbit from oven. Let rest for 5 minutes. Remove tobacco leaves and slice. Serve with sauteed chanterelle mushrooms.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.