13078 Serves 8 Wed Aug 06 08:22:03 -0700 2008 Wed Feb 04 06:04:00 -0800 2009 Licensed http://www.chow.com/recipes/13078 Wed, 04 Feb 2009 14:04:00 GMT These cakes are similar to crab or fish cakes, but based on braised rabbit meat. When making the cakes use only enough bread to hold the mixture together. It should be mostly rabbit meat and seasonings.

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Place the rabbit pieces in a resealable plastic bag. Mix the garlic, thyme, salt, pepper, oil, and flat Champagne together to form a marinade. Pour the marinade into the bag and toss to coat. Refrigerate overnight.

Drain the rabbit pieces, reserving the marinade. Pat the rabbit pieces and garlic cloves dry.

Heat the olive oil in a nonstick skillet over medium heat and fry the rabbit pieces in batches until browned. Remove the rabbit to paper towels and drain.

Fry the garlic cloves until browned and drain on paper towels. Return the rabbit pieces, garlic, and marinade to the skillet and add the stock.

Bring to a boil, reduce the heat to a simmer, cover the pan, and simmer the rabbit, turning occasionally, for 1½ hours, or until tender. Allow to cool.

Remove the meat from the bones. Reserve. Reserve the garlic cloves.

Combine the rabbit cake ingredients in a bowl, mixing well. Form into 8 large cakes or 16 small cakes, cover with plastic film, and reserve refrigerated until ready to cook. The rabbit cakes can be made several hours in advance.

Heat the butter in a nonstick skillet over medium heat. Add the shallots and cook until translucent. Add the garlic and mushrooms and cook for 3 minutes more.

Deglaze with the Champagne. Reduce the Champagne by half, then add the stock and demi-glace. Reduce by half, then add the crème fraîche and mustard. Reduce to the desired thickness and reserve warm for service.

Dredge the rabbit cakes in flour and pat off the excess. Place them on a lightly greased baking sheet and place under the broiler. Cook 4 to 5 minutes on 1 side, turn the cakes, and cook for 3 to 4 minutes more. The cooking time will vary with size.

Place a portion of the reserved sauce on a small plate and top with 1 or 2 rabbit cakes, depending on size.

530 The Appetizer Atlas

]]> http://www.chow.com Arthur L. Meyer 50 Main One 2½ to 3 pound [1.1 to 1.4 kg] rabbit, cut into 8 to 10 pieces

]]> 10 garlic cloves, peeled and left whole

]]> ½ teaspoon [3 mL] fresh thyme, minced

]]> ½ teaspoon [3 mL] salt

]]> ¼ teaspoon [1 mL] black pepper

]]> 1 tablespoon [15 mL] olive oil

]]> 1 cup [240 mL] flat Champagne

]]> ½ cup [120 mL] olive oil or lard

]]> 1 to 2 cups [240 to 480 mL] chicken or rabbit stock

]]> Meat from 1 braised rabbit, shredded or diced

]]> Garlic cloves from the braising liquid, mashed

]]> 4 shallots, diced

]]> 2 scallions, finely chopped

]]> ½ cup [120 mL] wild or crimini mushrooms, diced

]]> 1 tablespoon [15 mL] Dijon mustard

]]> 1 tablespoon [15 mL] mayonnaise

]]> 1½ tablespoons [25 mL] parsley, chopped

]]> 2 large eggs, beaten

]]> 1 to 1½ cups [240 to 360 mL] soft breadcrumbs, cubed (small)

]]> About ½ cup [120 mL] unseasoned dry breadcrumbs

]]> ½ teaspoon [3 mL] salt

]]> ¼ teaspoon [1 mL] black pepper

]]> Flour, for dusting

]]> 2 tablespoons [30 g] unsalted butter

]]> 4 shallots, diced

]]> 2 garlic cloves, minced

]]> ½ cup [120 mL] fresh wild mushrooms, sliced

]]> 1 cup [240 mL] Champagne

]]> ½ cup [120 mL] chicken stock

]]> ½ cup [120 mL] demi-glace

]]> ½ cup [120 mL] crème fraîche

]]> ½ teaspoon [3 mL] Dijon mustard

]]> Flour, for dredging

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