RABBIT ON THE RANGE

By • October 16, 2010 • 16 Comments



Author Notes: I have had paella cooked with a variety of ingredients and of methods...oven, over an outdoor fire, and on a stove burner. I love the scope of ingredients that can go into the dish, but frankly, I have never been a fan of surf and surf types of recipes. I don't like to mix meat and seafood (exception is to sneak an anchovy or two into recipes). So I designed a grounded recipe of field animal and earthy mushrooms, bound by a walnut, saffron, anchovy, parsley pesto. The final addition of green olive adds a bright flash of color and flavor.dymnyno

Serves 6

  • 2 1/2 pound rabbit, cut into small (3-4 inch) pieces
  • 1 1/2 cups rice (paella rice such as bomba)
  • 8 ounces pork chorizo, casing removed
  • 3 cups wild mushrooms, 1 c ea baby shitake, oyster and hen of the woods (or your favorites)
  • 3 1/2 cups chicken broth
  • 1 cup yellow onion, small dice
  • 6 ounces dry red wine (syrah, cab franc)
  • 2 tablespoons olive oil
  • 1 cup toasted walnuts
  • 2 anchovies (oil packed)
  • 3 tablespoons parsley leaves, chopped
  • a pinch of saffron
  • pitted green olives
  • salt and black pepper to taste
  • ******4 duck confit legs (OPTIONAL)
  1. Put 2 tablespoons olive oil in a paella pan and the rabbit pieces and brown well on all sides. Put a few turns of black pepper on the rabbit as it cooks. Remove and set aside.
  2. Add the onions to the pan.
  3. Remove the casings from the pork chorizo, discard the casings and roll the pork into small meatballs about one inch in diameter and add to the onions in the pan. Roll the balls around the pan to release more fat and brown them.
  4. After a few minutes add the mushrooms.
  5. While the onions , mushrooms and the balls are cooking, make a pesto with 1/2 the toasted walnuts, chopped parsley, saffron and anchovies using a mortar and pestle. Add a little broth to get a proper consistency.
  6. Deglaze the pan with the wine...a couple of minutes.
  7. Add the pesto and the rest of the walnuts to the pan and spread all the ingredients evenly around the pan.
  8. Add the rice and the broth to the pan. After you spread the rice evenly around the pan and add the broth, do not stir.
  9. Add the browned rabbit back to the pan. Add the duck confit if you have it already made or if you find it at your grocery deli.
  10. Put the paella in a 375 degree oven for about 30 minutes. Do not open and stir the rice.
  11. Remove from the oven and leave on the counter for 10 minutes. (it will continue to cook during this time) DO NOT cover the pan with a lid...it will steam the rice and it will not be crispy!
  12. Add the olives.
  13. ***to make the recipe quick and easy, read the recipe first and then make the pork chorizo meatballs and the pesto ahead of time and have all other ingredients ready to go!
  14. OPTIONAL: For a dinner party, I added 4 duck confit legs. I really like the extra flavor and often keep a crock of duck confit in my cooler.
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Tags: anchovies, chorizo, confit, paella, rabbit, rice, sausage, savory

Comments (16) Questions (0)

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Birthday_2012

over 3 years ago luvcookbooks

Meg is a trusted home cook.

Question: When I opened the rabbit package I had rabbit lights. I don't want to throw them away but don't know what to do with them. They must be heart and liver? I put them in the freezer so they wouldn't go bad and await yr response. Respectfully, etc., luvcookbooks

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over 3 years ago dymnyno

Luv, sorry to say that I don't know what to do with them either...do you have a dog or cat?

Birthday_2012

over 3 years ago luvcookbooks

Meg is a trusted home cook.

Addendum: Two nights ago a friend dropped by and we ate leftover paella. It was the bomb (slang for delicious) reheated. How did it get lighter? Where did the anchovy flavor go? Also I realized when I am making it for a meal and not recipe testing in a rush, I can balance the colors and flavors of the paella with a bitter green like broccoli rabe. Maybe the broccoli rabe in lemon and cream from the blog. Hope that recipe went to the recipe section ...
My friend was impressed that you created a meat paella instead of seafood.
Kudos!!

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over 3 years ago dymnyno

I think that any recipe that does not win whether it is a runner up or editors pic. Goes nowhere.

Birthday_2012

over 3 years ago luvcookbooks

Meg is a trusted home cook.

Meant the web site recipe section. Not all the blog posts go to the recipe section and can therefore be hard to find. In terms of the food52 books, you're right.

Birthday_2012

over 3 years ago luvcookbooks

Meg is a trusted home cook.

meant Broccoli Rabe in Lemon Cream by Amanda, in recipes on this web site. Next time I make this I'm going to cook the broccoli rabe as an accompaniment.

Birthday_2012

over 3 years ago luvcookbooks

Meg is a trusted home cook.

Made this last night. Well reviewed, even by my bunny loving daughter. I got the duck confit (not a common deli item here in the Bronx, dynymo!) but next time plan to make it without meat. The chicken stock and mushrooms, and maybe the chorizo, make it meaty enough for my taste. I also would use one anchovy instead of two. Loved the pesto and want to use it in other dishes. Added extra parsley with the green olives at the end. It lightened and brightened the flavors a little. The directions were clear and the paella cooked up beautifully, although it took longer than in the recipe. I think it's because i don't have a big paella pan, so there was more depth to the dish than there should have been. First time ever cooking rabbit. Feel slightly guilty about the bunny (irrational, I know), but it was good, not really just like chicken, more delicate.

Birthday_2012

over 3 years ago luvcookbooks

Meg is a trusted home cook.

headed to citarella this aft to get rabbit, hope to have review in comments this w/e

Bio

over 3 years ago theyearinfood

Where do you get your rabbit from? I am itching to make something with rabbit. Lovely recipe.

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over 3 years ago dymnyno

Thanks, I got the rabbit from The Fatted Calf in Napa. They have other stores at The SF Ferry Bldg and a new one in Hayes Valley. The rabbit was the size of a large baby!

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almost 4 years ago Midge

Surf and turf combos have never appealed to me either. Love the rabbit and duck idea though. This sound fabulous.

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almost 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Yum on this - sounds really good, and a change from the usual paella combos ... duck confit is always a good idea!!

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almost 4 years ago dymnyno

thanks...have you every tried wild jack rabbit?

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almost 4 years ago thirschfeld

Years ago I was out hunting antelope in Wyoming. We would hunt jack rabbits on occasion. We ate them but usually they were tough as nails. I heard jack rabbits got hit hard by a disease over the past few years and the populations are way down.

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almost 4 years ago dymnyno

not in my vineyard...they chew up our drip lines...we fill up buckets of water for them every day so they leave the lines alone. My dogs chase them every day (no luck so far).

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almost 4 years ago thirschfeld

Rabbit is one of my favorite things to eat but it is one of the few things my wife doesn't like. I like this version a lot. Looks very tasty and woodsy. My kind of dish.