Red wine

 Coming soon! We started our first actual batch of red wine on the farm! 

Rabbit Roulade

 Rabbit Roulade

Yield: 1 Whole Rabbit

Ingredients                                                                                                  

1 Rabbit whole deboned     

Forcemeat

 5 parts Pork and rabbit meat (equal parts) chilled to 33 degrees                

 4 parts Pork back fat chilled to 33 degrees                                                          

3 parts Ice crushed                                                                                                         

 to taste Salt                                                                                                                        

1 part Garnish Pistachio, dried fruit etc.                                                              

to taste Brandy                                                                                                                  

Roulade finish

Caul fat or bacon, enough to cover a 12 X 12 square 

How to use this recipe using ratios.

Your 100 % is the rabbit meat and pork meat (because you do not know the exact amount of rabbit meat you are going to have each time).   Next if you have 5 parts of something, in this case, will be 100%,  4 parts will be 90%, 3 parts will be 80% and 1 part will be 10%.                                                                            

Method:

1. 1.       Chill deboned rabbit. Remove the legs and thighs, leaving only the loin intact on both sides. Lay the deboned loins on a sheet pan and continue to chill.
2. 2.       Prepare the forcemeat by grinding the pork and rabbit meat through a medium grind.  Grind the fat back with the meat. Place meat and fat mixture into a large enough food processor and emulsify the mix with crushed ice, (add the ice a little bit at a time; you may not need all of it).  When the mixture has a sheen look and is tacky it is ready.  Fold in the salt and garnish, and do a test of the forcemeat for flavor.  If using brandy soak the pistachio and dried fruit in the brandy before folding into the forcemeat.
3. 3.       Place the deboned rabbit loin on to either layered bacon or caul fat, see note on using caul fat. The loin meat should be facing upward. When forcemeat is correctly seasoned, spread it on the inside of the rabbit loin and roll the rabbit up with the caul fat or bacon on the outside of the roulade.  Cut away any excess bacon or caul fat and roll the roulade tightly, you can place the roll on to a sheet of parchment paper and use the jelly roll method to tighten the roll. Wrap the roulade in plastic to further tighten the roll. Tie off the ends and poach the roulade to 155 degrees in the center. Cool the roulade and prior to service brown the outside of the roulade over medium high heat in a cast iron pan. If you used caul fat make sure it is completely rendered before serving.  Make sure the serving temperature of the roulade is 155 degrees in the center before slicing.  
4.  
5. Note: If using caul fat, soak the caul fat in buttermilk for about 30 minutes before using. When the caul fat is finished soaking, wash off the excess buttermilk under cold water, pat it dry and now it is ready for use.