|Braised Rabbit in Riesling with Spaëtzle, Fava Beans from Le Cirque in Las Vegas
I am trying to find the recipe for Braised Rabbit in Riesling with Spaëtzle, Fava Beans. This recipe is from Chef Marc Poidevin when he was at Le Cirque in Las Vegas, and it is absolutely the most wonderful rabbit that I have ever eaten.
Does anyone know where I can find the recipe? Thanks!
|Here's something similar from the NY Times. |
Recipe: Spaetzle With Corn, Peas, Braised Rabbit and Tarragon
FOR THE RABBIT:
2 large rabbit legs
For the corn and peas:
For the spaetzle:
1. For rabbit: preheat oven to 375 degrees. Season rabbit with salt and pepper to taste. Place a large braising pan or casserole over medium-high heat and add vegetable oil. When oil shimmers, add rabbit and brown lightly on all sides.
2. Transfer rabbit to a platter. Add carrot, onion and celery root to pan. Sauté until softened and lightly browned, about 10 minutes. Return rabbit to pan on top of vegetables, and add wine, thyme and garlic. Cover and braise in oven for 45 minutes. Meanwhile, prepare corn, peas and spaetzle.
3. For corn and peas: in a large saucepan bring milk to a simmer and season lightly with salt. Add corn and simmer for 2 minutes. Drain, cut corn from cob and reserve. Fill a small saucepan with lightly salted water and bring to a simmer. Add peas and simmer just until they turn bright green. Drain, cool in ice water, drain again; reserve.
4. For spaetzle: place a large pot of lightly salted water over high heat to bring to a boil. Place flour in a large bowl and season to taste with salt, pepper and a pinch of nutmeg. Add eggs, 1/2 cup cream and quark; mix well. When water boils, press dough through a spaetzle maker directly into water. As noodles float to top, remove with a slotted spoon and transfer to a bowl. Mix with a bit of olive oil. Set aside.
5. To finish: when rabbit is cooked, reserve 3 tablespoons stock. Remove rabbit meat from bones and cut into small cubes. Place a large sauté pan over medium heat, and add butter, corn, peas, rabbit and spaetzle. Sauté until thoroughly heated. Add reserved rabbit stock, 5 teaspoons heavy cream and a dash of lemon juice. Bring to a boil, add tarragon and chives, and season with salt and pepper to taste.
Yield: 4 servings.
Here is a link that might be useful: braised rabbit
|Thank you so much! I'm going to try it soon and let you know how it turns out.|
|It certainly get's good reviews on the 'net. Lots of favorable comments on that dish. Good luck.|
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