FLAVOR PROFILES PAIRING RECIPES COCKTAIL RECIPES FEATURE FLAVOR
Feature Flavor

< back to Pairing Recipes

Rabbit Aarinicini with Squash Mayonnaise

Le Pigeon - Portland, OR
Chef Gabriel Rucker

Pairs with: Kumquat DRY Soda

Rabbit
ONE WHOLE RABBIT
1 CUP COGNAC
2 YELLOW ONIONS
3 CLOVES GARLIC
1 CUP DRIED APPLES
1 CINNAMON STICK
1 NUTMEG
1 QT. CHICKEN STOCK
1 CUP WHITE WINE
SALT AND PEPPER

- Preheat oven to 200 degrees.
- Place all ingredients in a baking dish and cover. Cook over night.
- The next morning, remove dish from the oven and strain sauce. Pick rabbit meat, careful to remove all bones.
- Remove dried apples and dice.

Squash Puree
SAGE
1/2 BUTTERNUT SQUASH
1 TBSP. BROWN SUGAR
2 TBSP. COGNAC
2 TBSP. BUTTER
4 EGGS
1TBSP CIDER VINEGAR

- Preheat oven to 350 degrees.
- Place squash, with sage, brown sugar, butter, and cognac in a roasting pan.
- Roast until softened. Puree all the ingredients in a blender.

Mayo
3 EGG YOLKS
2 CUPS CANOLA OIL
1 TBSP. MUSTARD POWDER
1 TBSP. CIDER VINEGAR
1 CUP SQUASH PUREE
SALT
GRATED NUTMEG

- Combine eggs, vinegar and mustard powder in a bowl.
- Slowly whisk in the oil to emulsify.
- Fold in squash and season with salt and a touch of grated nutmeg.

Rice
1 CUP ABORIO RICE
1 CUP WHITE WINE
1/2 YELLOW ONION
3 GARLIC CLOVES
PICKED RABBIT FROM ABOVE
DICED DRIED APPLES FROM ABOVE
BRAISING LIQUID FROM ABOVE
1 CUP SHEEP'S MILK CHEESE
BUTTER
FLOUR
BREADCRUMBS
OIL

- Sweat onions in butter. Add rice and coat.
- Add wine and cook down, adding cooking liquid slowly until rice is slightly overcooked.
- Remove from heat. Add cheese, shredded rabbit and diced apples. Season to taste and cool.
- Roll rice into one-inch balls and coat with breadcrumbs.
- Fry in oil until golden. Dip in mayo, and enjoy.

A special thanks to Chef Gabriel Rucker and, Le Pigeon in Portland, OR, for their addition to DRY’s recipe collection. To find out more about them, visit www.lepigeon.com.