Rabbit Mortadella With Sicilian Pistachio, Green Vegetables & Nasturtium Leaf Vinaigrette

Rabbit Mortadella With Sicilian Pistachio, Green Vegetables & Nasturtium Leaf Vinaigrette

Meal type Entrée
By author Nancy Horowitz

Ingredients

Rabbit Mortdadella

  • 1 ¾lb rabbit (diced and chilled)
  • 1lb pork fat back (diced and chilled)
  • 34g salt
  • 3g insta-cure
  • 300g crushed Ice
  • 9g garlic
  • 15g dextrose
  • 1 ½g mace
  • 1g cinnamon
  • ½g cayenne pepper

Garnish

  • 50g fat back (diced and blanched for 5 minutes)
  • 20g Sicilian pistachios
  • 2g black peppercorns, (cracked)

Directions

Rabbit Mortadella
1. In a food processor add ½ of the ice, rabbit meat, salt, insta-cure, garlic, dextrose, mace, cinnamon, and cayenne pepper. Puree to a smooth paste, pausing and scraping down the sides when needed. Keep going until the meat reaches 45° on an insta-read thermometer.
2. Add the chilled fat back and remainder of crushed ice. Puree until it reaches 62° on an insta-read thermometer.
Garnish
3. Fold in the garnish and wrap in plastic wrap to form a tube and tie the ends. Poach in a simmering water bath until cooked and firm to touch, about 40 minutes. Place in an ice bath until chilled. Remove from plastic wrap and slice.

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