Title: Braised Leg of Rabbit
Categories: Game Main
Yield: 20 Servings

SOURCE: THE NATIONAL CULINAR

Part of the 1992 Culinary Team USA's hot- food entree at the 1992 Culinary "Olympics," from New Currents in American Cuisine: Cooking with Team USA. 1/3 cup clarified butter 20 rabbit hind legs Salt and pepper, to taste 1/3 cup carrots, pared, brunoise 1/3 cup celery, brunoise 1/3 cup leeks, brunoise 2 1/3 tablespoons smoked bacon, brunoise 2 1/3 tablespoons reduced tomato stock 10 1/2 ounces Pinot Noir 18 ounces rabbit stock 4 1/2 ounces tomato-garlic puree Sachet: 1 bay leaf, 3 thyme stems, 1 tablespoon cracked peppercorns, crushed juniper berries, 1 tablespoon grated ginger root, 1 tablespoon jerk spice. Method: Place clarified butter in heavy saute pan; heat to smoke point. Season rabbit legs with salt and pepper; place in smoking butter. Sear quickly until golden. Remove legs; reserve. Discard 3/4 of remaining fat. Add carrots, celery, leeks and bacon; saute. Add reduced tomato stock; reduce by half. Pipe tomato-garlic puree onto reserved legs; place in reduced liquid, Position sachet. Cover; braise at 300' for 25 minutes. Check for tenderness; legs can be braised an additional 15 minutes if necessary. Remove legs. Cover; reserve warm. Remove cooking liquid to saucepan; heat to simmering. Reduce to desired consistency. Degrease; adjust seasoning. Reserve warm. Roast garlic puree with sun-dried tomatoes 4 ounces olive oil 1 1 /2 pound elephant garlic, pared 8 ounces sun-dried tomato halves 2 cups rabbit stock Method: Place oil in saute pan; heat until medium hot. Add garlic. Cover; cook slowly until soft and well caramelized. Remove to blender or food processor; puree. Place tomatoes and stock in pan; heat to simmering. Simmer until tomatoes are softened. Remove tomatoes; let cool. Julienne; fold into garlic puree. Reserve. Reduce tomato stock by half. Reserve. Bon Appetit, Ecec.Chef Magnus Johansson

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