Roasted brussels sprouts with local smoked rabbit, bacon, and cider reduction By: Cammie Buehler, Chef/Owner, Epicure Catering, Leland, MI www.caterleelanau.com
Serves: 6
2 pounds Brussels Sprouts
8 ounces smoked rabbit meat
8 ounces Applewood Smoked Bacon
5-6 big sprigs fresh curly parsley, chopped
2 cups fresh pressed apple cider
1 t whole grain mustard
1 t sharp Dijon mustard (such as Maille)
1/2 t Salt
1/2 t fresh ground black pepper
1 T extra virgin olive oil
- Preheat the oven to 375 degrees.
- Start the cider reduction: put cider in a small pot and reduce in volume by half, until you have about half cup.
- Meanwhile: -Prep the bacon: Stack the bacon and cut crosswise into 1/2 inch strips (lardons). Cook the strips on medium heat in a saute pan until crispy. Remove the bacon lardons onto a paper towel, and reserve the remaining fat for use at a later time.
- Prep the rabbit: Remove the meat from the bones, discarding the bones. Combine the smoked rabbit meat with the bacon lardons and the parsley in a large bowl, and set aside.
- Roast the Sprouts: Rinse with cold water and drain. Trim stem ends without cutting the base of leaves or the brussels sprouts will come apart during cooking. Cut sprouts in half lengthwise. Roll the sprouts in enough olive oil to coat, and add the salt and pepper. Transfer to a baking sheet and cook until caramelized, turning occasionally, about 20 minutes.
- Assemble:Remove the sprouts from the oven and add to the bowl containing the rabbit, parsley and bacon. Combine the warm cider reduction with the mustards, and add to the above mixture. Toss together and season with salt and pepper to taste. Serve immediately.
Note: The rabbit farmer by my house sells the rabbit in vacuum sealed packs weighing about 1 1/2 pounds (basically 1 shoulder, saddle and hind leg from a 3 pound rabbit). I used one pack in this recipe. Once I removed the bones, I got about 8 to 10 ounces of smoked rabbit meat to work with.
I chose to write this recipe because I wanted to highlight one of my favorite ingredients: (smoked) rabbit. I use a local source for obtaining fresh and smoked rabbit meat, but the farmer I work with does not ship. I utilized the Eat Well Guide to obtain sources of smoked rabbit meat for readers of this recipe, and found it very helpful. I own a catering company which highlights local and seasonal ingredients in our cooking. I am knowledgeable about what is available to me locally, but needed assistance in preparing a recipe for a wider audience. The Eat Well Guide provided this assistance.