KEITH POOLER, CHEF/OWNER BERGAMOT, SOMERVILLE
Makes 5 servings.
5 rabbit legs
1 leek, cut ½ inch on bias
1 large onion, diced
3 garlic cloves
3 tomatoes, quartered
3 cups chicken stock
1 cup veal stock
6–7 sprigs parsley
1 bay leaf
Salt and pepper to taste
Season the rabbit with salt and pepper. Using an ovenproof sauté pan, sear the rabbit in a butter/olive oil mixture.
Remove the rabbit from pan and set aside.
Sauté the leek, onion, garlic and tomatoes on high heat to create a hard caramelization (about 5–10 minutes). Add stocks, rabbit and herbs to the pan. Cover and place in a 350° oven for about 1 hour or until rabbit is tender.
Strain, retaining the liquid, and pick the meat off the bones.
2 cups Carnaroli rice
½ onion, minced
1 cup white wine
2 tablespoons butter
Hot water as needed
Melt the butter in a large saucepan. Sweat the onion. Add the rice and sauté for 2–3 minutes. Add white wine and cook on medium high stirring and shaking to prevent the rice from sticking. Once wine is completely evaporated start adding water to cover rice.
Continue to cook, stirring the pot to cook the rice evenly.
Continue this process until the rice has a slight bite (while it still has some texture and is not mushy). Lay out on a parchment-covered sheet pan and cool.
Picked rabbit meat
2 cups Butternut squash, diced and caramelized
1 cup Fontina, diced
1 cup Parmesan, grated
2 handfuls arugula
3 tablespoons butter
Rabbit braising liquid, as needed
Add the rice to a large saucepan and finish cooking using the rabbit braising liquid.
Add the rabbit meat and Butternut squash. When this gets hot, add the Fontina and allow the cheese to melt.
Finish by adding the Parmesan, arugula and butter but do not stir vigorously. Adjust salt and pepper to taste.