WINE & FOOD AFFAIR RECIPES

Main Dish

Jacques Pépin’s Sautéed Rabbit with Morels and Pearl Onions

C. Donatiello

320 Center Street
Healdsburg, CA 95448
cdonatiello.com

  • RECIPE YEAR: 2013
  • YIELD: Serves 4
  • PAIRS WELL WITH: C. Donatiello Russian River Valley Pinot Noir

C. Donatiello was a sponsor of famed chef Jacques Pépin’s “Essential Pépin” show on public television. In 2011, Pépin prepared this earthy, Pinot Noir-friendly rabbit dish for the program, and winery owner Chris Donatiello brought it to the 2013 Wine & Food Affair.

Ingredients:
  • 1 cup dried morel mushrooms
  • 2 cups hot water
  • 1 rabbit, about 3 pounds, cleaned and skinned
  • 1 teaspoon herbes de Provence
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil, plus 2 teaspoons
  • 16 pearl onions
  • 2 tablespoons chopped shallots
  • 1 tablespoon all-purpose flour
  • 1/3 cup fruity, dry white wine
  • 2 teaspoons chopped garlic
  • 1 tablespoon Dijon mustard
  • 1 slice firm white bread
  • 1 tablespoon bottled horseradish

Directions:

Rinse the morels, place in a bowl and pour the hot water over them. Submerge all the morels and let soak for 30 minutes.

Cut the back legs from the rabbit and halve them at the joint. Remove the front legs. Remove the front part of the body that contains the rib cage, and cut this portion in half. You now have 8 pieces plus the saddle, or back.

In a small bowl, stir together the herbes de Provence, 1/2 teaspoon of the salt and the pepper. Sprinkle the saddle and the rabbit pieces with the seasoning.

In a Dutch oven over medium-high heat, melt the butter with 1 tablespoon of the olive oil. Add the rabbit saddle and pearl onions and sauté them, turning the saddle occasionally, until the saddle and the onions are browned on all sides. Transfer the saddle to a plate and transfer the onions to a bowl.
 
Add the rabbit pieces in a single layer to the drippings in the pot and brown them on all sides, about 10 minutes.

Meanwhile, remove the morels from the soaking water and press them lightly to release their liquid back into the bowl. Cut them lengthwise. Pour the soaking liquid into a clean bowl, leaving any residue behind. 

Add the shallots to the browning rabbit pieces, sprinkle the meat with the flour and stir gently. Cook for 1 minute. Add the wine, mushroom soaking liquid, garlic and the remaining 1/4 teaspoon salt and stir well. Bring the mixture to a boil, reduce the heat to low, cover and cook for 45 minutes.

Meanwhile, preheat the oven to 425°F. Line a baking sheet with aluminum foil.

Place the saddle on the prepared baking sheet and brush the saddle with the mustard. In a food processor, combine the bread and horseradish and pulse until the mixture is finely ground. Add the remaining 2 teaspoons olive oil and mix to moisten the bread. Pat the mixture lightly over the top and sides of the saddle so that it adheres to the mustard coating.

Roast the saddle for 20 minutes, then remove from the oven and let it rest for 10 minutes. Add the morels and pearl onions to the stew, cover and cook over low heat for 15 minutes.

To serve, divide the stew among 4 plates. Cut the saddle into 4 pieces and arrange them over the stew on each plate.

C. Donatiello

320 Center Street
Healdsburg, CA 95448
cdonatiello.com