I had my eye on the Josh Emmett book "Cut". It appealed to me because Mr Emmett has a cooking style that is simple yet sophisticated and his flavours are very much in my wheel house of preferences. Not available here, I let those down under know I was after it.
I had bought a little rabbit the day before and had just spent the morning boning it out so I was left with two boned out legs (with shin bone), a boned out saddle and belly and two little Frenched shoulders (front legs). I didn't know what to do with it! I'd spent the evening googling the night before and still had no idea what to do with the rabbit when viola there was a ring on the bell and DHL delivering Cut courtesy of my lovely sister in law!
OK I know it sounds a bit like I'm making this up but I'm not. Anyway there are some seriously serious recipes in Cut. Simple to follow with whooping amounts of flavour and using the whole of each animal which really appeals to me.
Anyway I proceeded to make a stock with the bones and head. Rabbit stock is particularly sweet. I had the rabbit's liver but no kidneys. So the open ravioli dish was made with liver only for entree sans kidneys using my rabbit stock.
Andy made the pasta, he's a pasta king, rolling it out to the thinest setting. It is merely dunked into boiling water and taken out again when it's rolled this thin. I then put it in with the sauce (which I do with pasta anyway but open ravioli can be a bit tricky and the decision on whether to put the pasta with the sauce or not depends on my decision at the time as to what will hold up (it can be very delicate at this point).
I don't think I have tried rabbit liver before other than in pates and terrines. They are so sweet. There is absolutely no hint of livery offal flavour just pure sweet tenderness. They take a mere few seconds to cook and need to be pink to be at their best.
Honestly this dish was a knockout. I will make it again without a shadow of a doubt when I next have some rabbit liver at hand. It's simple too.
I included tarragon which was a superb addition.
I had bought a little rabbit the day before and had just spent the morning boning it out so I was left with two boned out legs (with shin bone), a boned out saddle and belly and two little Frenched shoulders (front legs). I didn't know what to do with it! I'd spent the evening googling the night before and still had no idea what to do with the rabbit when viola there was a ring on the bell and DHL delivering Cut courtesy of my lovely sister in law!
OK I know it sounds a bit like I'm making this up but I'm not. Anyway there are some seriously serious recipes in Cut. Simple to follow with whooping amounts of flavour and using the whole of each animal which really appeals to me.
Anyway I proceeded to make a stock with the bones and head. Rabbit stock is particularly sweet. I had the rabbit's liver but no kidneys. So the open ravioli dish was made with liver only for entree sans kidneys using my rabbit stock.
Andy made the pasta, he's a pasta king, rolling it out to the thinest setting. It is merely dunked into boiling water and taken out again when it's rolled this thin. I then put it in with the sauce (which I do with pasta anyway but open ravioli can be a bit tricky and the decision on whether to put the pasta with the sauce or not depends on my decision at the time as to what will hold up (it can be very delicate at this point).
I don't think I have tried rabbit liver before other than in pates and terrines. They are so sweet. There is absolutely no hint of livery offal flavour just pure sweet tenderness. They take a mere few seconds to cook and need to be pink to be at their best.
Honestly this dish was a knockout. I will make it again without a shadow of a doubt when I next have some rabbit liver at hand. It's simple too.
I included tarragon which was a superb addition.
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