Recipe courtesy of Robert Irvine
Print
Snowshoe Hare and Shiitake
Total:
3 hr 5 min
Prep:
30 min
Inactive:
2 hr
Cook:
35 min
Yield:
16 hors d'oeuvres size servings
Level:
Intermediate
Total:
3 hr 5 min
Prep:
30 min
Inactive:
2 hr
Cook:
35 min
Yield:
16 hors d'oeuvres size servings
Level:
Intermediate

Ingredients

Paste (for marinade):
  • 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
Shiitake hash:
  • 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

Directions

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.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Truffled, Shiitake Matzo Ball Soup

Recipe courtesy of Wayne Harley Brachman

Shiitake and Napa Cabbage Dumplings

Recipe courtesy of Jeanine Donofrio

Hearty Shiitake Mushroom and Miso Soup

Recipe courtesy of Tyler Florence

Salmon with Greens and Shiitake Mushrooms

Recipe courtesy of Nigella Lawson

Grilled Chicken Breasts with Shiitake Mushroom Vinaigrette

Recipe courtesy of Bobby Flay

Shiitake and Black Bean Ho Fun with Crisp Pastrami

Recipe courtesy of Ching-He Huang

Pan-Roasted Asparagus with Shiitake Mushrooms and Cherry Tomatoes

Recipe courtesy of Emeril Lagasse

Stir-fried Baby Bok Choy with Shiitake Mushrooms

Old-Fashioned Salisbury Steak with Shiitake Mushroom Gravy

Recipe courtesy of Bobby Deen

On TV

So Much Pretty Food Here