Cascadian Wild Mushroom and Rabbit Ballantine

Cascadian Wild Mushroom and Rabbit Ballantine

prep time

minutes
cook time

minute
servings
6

Ingredients






























Cooking Instructions

1

Cut 1/2 pound rabbit loin into small dices and chill well. Chill a bowl and steel blade for food processor. Combine diced rabbit, bacon and egg whites in food processor and process until a relatively smooth purée is formed. Do not allow the forcemeat to become warm. Place mixture in a chilled bowl; cover and refrigerate until needed. In sauté pan, heat butter over medium heat; add garlic and 1/4 cup morels and sauté 1 1/2 minutes. Add carrots, pine nuts and parsley and all but 2 ounces spinach (a good handful) and cook over high heat, stirring occasionally, until mixture is slightly wilted and dry. Remove from heat. Stir in grated Kasseri and cool. Refrigerate until completely chilled. Fold into forcemeat mixture and return to refrigeration. Blanch reserved spinach leaves Briefly in boiling, salted water, refresh and drain well.


For assembly:


1

Cut a piece of plastic wrap about 12 inches long. Spread a 1/4 inch thick layer of forcemeat on plastic and top with blanched spinach leaves. Center the remaining rabbit loin on top of the spinach. Use the plastic to wrap the forcemeat completely around the rabbit, but do not catch the plastic inside the cylinder of forcemeat. Wrap the caul fat (or cheese cloth) around the rabbit ballotine, overlapping slightly at the seam.


2

Bake the ballotine in 375°F oven for 30 minutes or until internal temperature reaches 145°F. Remove from heat and allow to rest. In sauce pan bring demi-glaze, remaining morels and berries to a simmer. Taste and adjust seasoning with salt and pepper, if necessary.


3

To Serve: Slice Ballotine and serve with sauce on side, accompanied by blue cheese polenta and crispy cheddar cornucopia.


For blue cheese polenta:


1

In small, heavy saucepan, combine stock and cream and bring to a boil. Whisk in cornmeal and continue to cook about 20 minutes, whisking occasionally until polenta thickens and pulls away from the sides of the pan. Remove polenta from heat and stir in pepper and blue cheese. Pour polenta onto a lightly greased baking sheet and spread it into a 1-inch thick, even layer. Cool completely and chill in refrigerator.


2

To serve: When ready to serve, cut the firmed polenta into desired shape (diamonds, squares, triangles, circles, crescents) and grill, bake, or sauté to reheat. Serve with sliced Ballotine as directed.


For crispy cheddar cornucopia:


1

Using a small melon baller, cut balls (or dices) of carrots, zucchini and turnip (about 1-1/2 cups of vegetables). Blanch vegetables until tender, drain and cool completely. Cover and refrigerate until ready to use. Heat a griddle to 350°F (over medium heat if using the stovetop). Cook cheese slices until they appear lacy, golden and shape into cornucopias (horns).


2

To serve: Sauté vegetables in butter until hot Season to taste. Fill cornucopias with vegetables (1/4 cup per horn), allowing vegetables to flow freely from the cornucopia onto the plate.


Ingredients






























Cooking Instructions

1

Cut 1/2 pound rabbit loin into small dices and chill well. Chill a bowl and steel blade for food processor. Combine diced rabbit, bacon and egg whites in food processor and process until a relatively smooth purée is formed. Do not allow the forcemeat to become warm. Place mixture in a chilled bowl; cover and refrigerate until needed. In sauté pan, heat butter over medium heat; add garlic and 1/4 cup morels and sauté 1 1/2 minutes. Add carrots, pine nuts and parsley and all but 2 ounces spinach (a good handful) and cook over high heat, stirring occasionally, until mixture is slightly wilted and dry. Remove from heat. Stir in grated Kasseri and cool. Refrigerate until completely chilled. Fold into forcemeat mixture and return to refrigeration. Blanch reserved spinach leaves Briefly in boiling, salted water, refresh and drain well.


For assembly:


1

Cut a piece of plastic wrap about 12 inches long. Spread a 1/4 inch thick layer of forcemeat on plastic and top with blanched spinach leaves. Center the remaining rabbit loin on top of the spinach. Use the plastic to wrap the forcemeat completely around the rabbit, but do not catch the plastic inside the cylinder of forcemeat. Wrap the caul fat (or cheese cloth) around the rabbit ballotine, overlapping slightly at the seam.


2

Bake the ballotine in 375°F oven for 30 minutes or until internal temperature reaches 145°F. Remove from heat and allow to rest. In sauce pan bring demi-glaze, remaining morels and berries to a simmer. Taste and adjust seasoning with salt and pepper, if necessary.


3

To Serve: Slice Ballotine and serve with sauce on side, accompanied by blue cheese polenta and crispy cheddar cornucopia.


For blue cheese polenta:


1

In small, heavy saucepan, combine stock and cream and bring to a boil. Whisk in cornmeal and continue to cook about 20 minutes, whisking occasionally until polenta thickens and pulls away from the sides of the pan. Remove polenta from heat and stir in pepper and blue cheese. Pour polenta onto a lightly greased baking sheet and spread it into a 1-inch thick, even layer. Cool completely and chill in refrigerator.


2

To serve: When ready to serve, cut the firmed polenta into desired shape (diamonds, squares, triangles, circles, crescents) and grill, bake, or sauté to reheat. Serve with sliced Ballotine as directed.


For crispy cheddar cornucopia:


1

Using a small melon baller, cut balls (or dices) of carrots, zucchini and turnip (about 1-1/2 cups of vegetables). Blanch vegetables until tender, drain and cool completely. Cover and refrigerate until ready to use. Heat a griddle to 350°F (over medium heat if using the stovetop). Cook cheese slices until they appear lacy, golden and shape into cornucopias (horns).


2

To serve: Sauté vegetables in butter until hot Season to taste. Fill cornucopias with vegetables (1/4 cup per horn), allowing vegetables to flow freely from the cornucopia onto the plate.


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