Snowshoe Hare and Shiitake

0.0 – 0 reviews • Lunch

Ingredients

2 tablespoons balsamic vinegar
2 shallots, quartered
1/2 cup fresh tarragon, leaves stripped from the stems (from about a 3-ounce bunch- save some for garnish)
1/4 cup fresh rosemary, leaves stripped from the stems (from about 6 large sprigs)
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1/2 cup olive oil plus 2 tablespoons
2 pounds wild rabbit loin
16 mini potato rolls
1 tablespoon olive oil
1/2 pound shiitake mushrooms, cleaned and trimmed
1 large red onion, chopped
2 cloves garlic, lightly crushed with the side of a knife blade and quartered
1/4 cup demi-glace
2 teaspoons balsamic vinegar
1/2 cup sour cream (thinned into a “sauce” with 1 tablespoon water)
1 tablespoon chopped fresh tarragon leaves
1 fresh orange, peeled, pith removed and segments cut into 1/2-inch pieces

Through the feed opening of a running blender add, 1 at a time, the vinegar, shallots, tarragon, rosemary, kosher salt, black pepper, and olive oil to form a paste. Rub this into the rabbit loin and let sit for 2 hours.
Preheat oven to 375 degrees F.
Heat 2 tablespoons olive oil over medium heat in a saute pan with oven safe handles, and sear marinated rabbit on all sides. Transfer to oven, cover and let cook until it reaches an internal temperature of 135 degrees F, about 20 minutes. Remove and bring to room temperature, then chill.
Using a 2-inch circle cutter or biscuit cutter, cut the mini potato rolls into rounds and lay out on a utility platter.
Heat oil over medium heat in a saute pan and add the shiitakes, onions and garlic. Saute until shiitakes are tender and onions are translucent. Add demi-glace and balsamic vinegar, and stir to combine. Transfer to a food processor and pulse to make a coarse hash.
Slice rabbit into thin slices. Spread some hash on each potato roll and top with thin slices rabbit. Drizzle sour cream sauce over, then garnish with chopped tarragon and orange segments.