Illinois Rabbit with Wilted Arugula, Goat Cheese, Nuts, and Arugula Puree

  1. In a large skillet, heat the grapeseed oil over medium heat.
  2. Season the rabbit loins with salt and pepper, and add the rabbit loins to the pan.
  3. Saute the rabbit to desired degree of doneness.
  4. With tongs, remove the meat from the heat and season with additional salt and pepper, if desired.
  5. Let the meat rest for 90 seconds before thinly slicing on the bias.
  6. Assembly:
  7. Evenly divide the Wilted Arugula Salad among 4 dinner plates, arranging it in the center of each plate.
  8. Place the rabbit slices in a pinwheel manner over the salad.
  9. Spoon the arugula sauce around the plate.
  10. Place a goat cheese quenelle on each plate, and sprinkle with the chopped walnuts.
  11. Top with freshly ground black pepper and spoon the reserved cooking juices around the plate.
  12. 3 tablespoons extra-virgin olive oil
  13. 1 tablespoon minced shallot
  14. 1/8 teaspoon minced garlic
  15. 1 Japanese eggplant, thinly sliced
  16. 1 tablespoon balsamic vinegar
  17. 2 tablespoons white wine
  18. 1 Bosc pear, julienned
  19. 1/4 cup roasted yellow onion, julienned
  20. 2 cups arugula
  21. Kosher salt
  22. Freshly ground black pepper
  23. Heat the olive oil in a medium saute pan over medium-high heat.
  24. Add the shallot and garlic, and saute for 1 minute.
  25. Add the eggplant and cook for 2 minutes.
  26. Add the vinegar, wine, pear, roasted onion and arugula.
  27. Cook for 2 more minutes, or until the arugula is just wilted.
  28. Season, to taste, with salt and pepper.
  29. Reserve any cooking juices that remain in the pan.
  30. 1/2 cup goat cheese
  31. 1 tablespoon minced shallots
  32. 1 tablespoon chopped chives
  33. 1 tablespoon chopped chervil
  34. 3 tablespoons heavy cream
  35. In a small bowl, combine all the ingredients with a wooden spoon.
  36. Season, to taste, with salt and pepper.
  37. Using a small metal spoon and the palm of your hand, form quenelles of the goat cheese mixture.
  38. 2 cups arugula, loosely packed
  39. 1/2 cup spinach
  40. 2 tablespoons extra-virgin olive oil
  41. 2 to 3 tablespoons water
  42. Kosher salt and freshly ground pepper
  43. In a food processor or blender, puree all of the ingredients together with just enough water to puree smoothly.
  44. Pass the puree through a fine mesh sieve.
  45. Season to taste with salt and pepper.
  46. Warm the puree slightly in a heatproof bowl over simmering water just prior to serving.

grapeseed oil, rabbit loins, kosher salt, freshly ground black pepper, arugula salad, quenelles, arugula puree, walnuts

Taken from www.foodnetwork.com/recipes/illinois-rabbit-with-wilted-arugula-goat-cheese-nuts-and-arugula-puree-recipe.html (may not work)

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