We get some emails and questions from our clients and visitors on what to do with rabbit. It’s a little pricier than say, chicken, and people will often shy away from cooking it either thinking they don’t know how, or that they won’t like it. There’s also the “cute” factor. Some of us have hang-ups with cute, fuzzy, hopping little bunnies making their way onto the dinner plate. I’ll let you know right now that I’m not one of those people, and for those looking for an absolutely delicious meal, read on with me through this picture tutorial for a great preparation of rabbit. Here’s the final dish:

Now let’s see how we got there.

Start with a whole rabbit, it’s likely your supermarket won’t carry these, so visit your local butchershop:

If you’re lucky, the rabbit will come with liver and kidney inside. Don’t throw these away. Rabbit livers as well as kidneys are in my opinion the finest in the animal kingdom, a true delicacy. We’ll be incorporating them into our final dish.

Now, we need to cut the rabbit into parts. Start by removing the hind legs. Make a cut at the base of the thigh, then twist to expose the bone:

Use a sharp knive to cut inbetween the exposed joint. Since this is a more refined dish, the entire leg is too large. We need to separate the leg from the thigh. We do this again by cutting down the middle and twisting to expose the joint we need to cut through:

Use the blade of your knife to clean up the bone a bit, and what you should have at this point should look something like this:

Next, onto the rabbit loins. Flip the rabbit over and count about 4 ribs up from the top section, then use a large knive to cut the body:

Next, flip the middle section over, and cut along either side of the spine to remove each loin section, which should look like this:

Trim the excess flap, fat, and silver skin until you have just the rabbit loins intact. Save the extra trimmings and bones for stock. Your cutting board should look like this at this point:

Put the rabbit bones and trimmings in a bag and set in fridge/freezer for stock later. Put the thighs, legs and loins on a plate and and set aside. Wash cutting board with hot soapy water and it’s on to the vegetables:

Chop 1 large leek, 1 fennel bulb, a couple large carrots , garlic and shallots into a dice.

Next, grab 2 slices of bacon and slice them into 1/4″ thin strips like so:

Heat up a large, heavy bottomed pot with a thin layer of vegetable oil, and 1 tsp of butter. Season the rabbit thighs and legs with salt and lightly dust with flour. Add them (not the loins or kidneys) to the pot and brown well:

Once browned on both sides, remove rabbit pieces from pot, and add in the bacon:

Once browned, remove bacon from pot and drain on paper towel. Drain half the fat from the pot. Now add in all the vegetables, and 1/2 cup of dry white wine.

Cook for 5-7 minutes, then add in 2 cups of chicken stock, season and add the rabbit pieces back in. Cover with lid and turn down to a simmer. It needs to simmer for 45 minutes or so.

While rabbit is cooking, make the parsley oil. Add in 2 cups fresh flatleaf parsley, a pinch of salt and 3/4 cup vegetable oil to a blender or food processor:

Blend for 5-6 minutes:

Strain through a fine sieve and set aside:

After 45 minutes, remove lid and your pot should look something like this:

Boil a small pot of salted water. Add in the gnochetti and cook for 4-5 minutes. Drain and set aside.
Heavy a large heavy bottomed saute pan with vegetable oil and butter. Saute the rabbit loins for 2-3 minutes per side, they should still be nice and pink in the middle. Then sauté the rabbit kidneys and liver for 2 minutes per side. (Keep the kidneys as a chefs snack)

Set loin aside to rest, and remove the thighs and legs from the pot. Add in 1/4 cup heavy cream to finish the sauce and reduce for 5 minutes.

To plate:

It works best if you allow the gnocchetti to cool slightly and become sticky first. Using a ring mold, spoon some of the gnochetti into the center of a plate. Compress.

Next, ladle some of the fricassee mixture over top evenly:

Slice the loins into medallions, and arrange the rabbit parts on top of the fricassee mixture. Then place a couple slices of the rabbit liver on top of it all.

And finally, drizzle with the parsley oil and rendered bacon to finish!

If this dish hasn’t made you want to try rabbit, I don’t know what will! To get the full recipe, sign up for our newsletter on our homepage, or join our facebook group here! Enjoy!

Well it seems as though we’re in a sharing mood lately over here at the ol’ Drew Cooks food blog! And at the end of the day, isn’t that what cooking’s all about anyways? Try this one out for some high end finger food to wow your guests. Thank us later

This is a great, flavourful and simple vegetarian preparation that works as a terrific appetizer or light main course. Simply omit the butter in place of vegetable or olive oil in the recipe and it becomes completely vegan as well! This recipe of ours is a little unique in that it uses both red curry and yellow curries. Yellow curry powder for the vegetables, and red curry paste for the sauce. The result is a visually appealing dish with a ton of flavour, without a particular component being too overwhelming. Try this one out next chance you get!

This is one of our favorite dessert recipes. It’s unique, delicious and a lighter dessert choice! Try it out, you won’t be disappointed:

Pumpkins, gotta love ‘em. Though for the most part, we know 2 good uses for pumpkins: carving and eating large amounts of pie. Well there’s more than meets the eye to our dear old October friend, and I’ve got a great savory pumpkin recipe for you to try out this season.

First things first, cooking with pumpkins 101:

- While as kids we seemed to want to hunt for the biggest pumpkin we could possibly carry, this isn’t the case when picking out a cooking pumpkin. Find a nice small one, they have a much better flavour.
- Don’t shy away from pumpkins that have a duller colour to them, pumpkins can actually get sweeter as they age a bit. So as long as there’s no bruising or other flaws, grab that dull pumpkin over it’s bright orange brothers.
- A good cooking pumpkin should weigh between 4-8 pounds. They may be labeled as Sugar Baby Pumpkins or Pie Pumpkins to help you find them better.

Let’s get to it!

Pumpkin and Sage Risotto with Goat Cheese

This dish not only says fall comfort food, it sings it from the mountaintops.

Ingredients: (Serves 4)

- 1 small cooking pumpkin, approx. 4-5 pounds whole
- 2 cups arborio rice or similar risotto rice
- 6 cups chicken stock (can substitute vegetable stock)
- 1/3 cup goat cheese
- 1 medium onion, diced
- 1/3 cup dry white wine
- 3 cloves garlic, finely diced
- pumpkin seeds, toasted
- fresh flatleaf parsley
- 10 leaves fresh sage
- olive oil
- salt and pepper to taste
- 1 tbsp butter.

Method:

Preheat oven to 350F. Take the pumpkin and cut it in half using a large, sharp knive. Scoop out those pesky seeds and inner pulp. Save the seeds if you did not buy pre-toasted pumpkin seeds for this dish. Take a large casserole dish and add a 1/4″ layer of water to the bottom, season this water with salt. Take the sage leaves and place them inside the pumpkin halves, then flip them face down in the casserole dish, like this:

Roast in the oven for 45-60 minutes until fork tender.

While pumpkins are resting, heat a heavy and large saute pan or heavy bottomed pot with 2 tbsp of olive oil. In a separate pot, heat up the 6 cups of chicken stock until steaming but not boiling. When oil is hot, add in the diced onion and garlic and saute for 3-4 minutes until softened, add in the arborio rice and stir to combine, add in the white wine and let it cook off. Season with salt and pepper. Begin ladelling in the stock slowly, stirring after each addition, and continue doing this until the stock is gone and the risotto is creamy. When rice is nearly cooked through, turn the heat down to low and add in the butter, goat cheese, and parsley. Cover and let simmer for 5 minutes. While rice is simmering, scoop out the flesh of the pumpkins and cut into 1/2″ pieces. Add these to the risotto and stir to combine.

Serve immediately in bowls and garnish with toasted pumpkin seeds and more fresh parsley.

Enjoy!

Our latest article has been published in Home Makeover Magazine containing 2 product reviews, summer grilling tips, and a fantastic summer party recipe.

Check it all out here!

Here’s our newest video demonstrating a delicious and simple dish for you all to try at home.

Pan Seared Halibut with Lemon Pesto Risotto – Vancouver Personal Chef Drew Cooks! from Drew Munro on Vimeo.

Recipe: Seared Halibut with Lemon Pesto Risotto (Serves 4)

Ingredients:

- 4 halibut filets
- 1 cup arborio rice
- 5 cups chicken stock
- 1 small onion, diced
- 4 cloves of garlic, finely chopped
- 3 tbsp basil pesto
- 2 tbsp + 1 tsp butter unsalted
- 1 bunch chives
- olive oil
- vegetable oil
- salt and pepper
- juice and zest from 1 lemon
For garnish:(optional)

- Cherry tomatoes, and shallots, chopped

Heat the chicken stock in a sauce pan. In a large saute pan over med high heat, add in olive oil, onion and garlic and sauté until softened. Add in the rice, a bit more olive oil and stir to evenly coat the grains. Sauté for an additional 2 minutes and begin ladelling in hot stock small amounts at a time, stirring after each addition. Continue this process for about 15 minutes or until rice is just about cooking through.

Remove from heat, add in the 2 tbsp of butter, pesto, and lemon juice/zest. Stir to combine and set aside.

For the chive oil, place the chives in a food processor or blender with 1/3 cup vegetable oil. Blend for about 5 minutes until the oil has turned a bright green colour, then strain and set the oil aside.

Preheat oven to 350F.

In a hot saute pan, heat olive oil and add in 1 tsp of butter. Season halibut filets and saute 2 minutes per side, then transfer to the oven for an additional 4-5 minutes.

While halibut is cooking, saute the cherry tomatoes and shallots, season with salt and pepper.

To plate:

Watch the video!

Vancouver Personal Chef Drew Cooks! Seared Ahi Tuna Salad from Drew Munro on Vimeo.

Ingredients: (Serves 4)

- one 8oz sashimi grade ahi tuna filet
- 2 medium yams, peeled and roughly chopped
- 2 roasted red peppers, cut into thin strips
- 2 avocados, sliced
- 1/4 cup sauce
- lemon juice
- balsamic reduction
- olive oil
- butter
- salt and pepper
- 2 large belgian endive
- 1 cup organic pea greens

Method:

Preheat oven to 375F.

In a large saute pan, heat olive oil over med-high heat and add in chopped yams. Season and saute for 5-6 minutes or until slightly browned. Transfer to the oven and finish baking for 10-12 minutes.

In a small sauce pan, add in the quarter cup soy sauce and juice from one lemon. Bring to a boil and allow to reduce to about 1.5 tbsp, about 7-9 minutes.

Season Ahi with salt and pepper. In a large very hot saute pan, add 1 tbsp vegetable oil and 1 tsp of butter. Place ahi in the pan and saute for 1 minute per side, until just seared and slightly browned. Transfer to a plate and let rest.

To plate:

Take a basting brush, and paint a stripe of the soy lemon reduction across the plate. Using a ring mold, layer in some of the roasted yams, then the peppers, then the avocado. Remove the ring mold. Slice the endive in half, then slice into small half rounds. Toss with pea greens, lemon juice, olive oil and a pinch of salt, and then place a portion on top of your salad.

Slice the ahi into small triangles and arrange 2-3 small pieces on the strip of soy lemon reduction. To finish, drizzle around the salad with balsamic reduction and extra virgin olive oil!

This is a beautiful and unique dish that isn’t too hard to pull together and will be sure to impress your guests! Enjoy!

Vancouver Personal Chef Drew Cooks! Pork Tenderloin with Wild Mushroom Orzo from Drew Munro on Vimeo.

Recipe:

Ingredients: (serves 4)

For roasted tomato rosé:

- 3 medium vine ripened tomatoes, diced
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk
- salt, pepper , e.v. olive oil

Method:
Set oven to broil. Arrange tomatoes in a thin layer on a baking sheet and season with salt and pepper. Broil for approximately 12 minutes or until slightly charred. In a medium sauce pan, combine butter and flour until evenly incorporated, and then whisk in milk, stirring until thickened, about 2-3 mins. Reduce heat to simmer, add in tomatoes and puree with an immersion blender or regular blender for a smooth sauce. Set aside.

For the Wild Mushroom Orzo

Ingredients:
– 2.5 cups uncooked orzo
– 4 shallots, sliced thinly
– 1 cup chopped oyster mushrooms
– 2 tbsp marscapone cheese
– salt and pepper

Method:

Boil water in a medium sauce pan, season liberally with salt and add in orzo.
While orzo is cooking, in a sauté pan heated with olive oil, cook the shallots and oyster mushrooms until browned, and set aside. Drain orzo and return to pan off the heat. Stir in the marscapone cheese, and the oyster mushroom mix, reserving 1 tsp to garnish each plate. Stir until evenly mixed.

For pork tenderloin:
– 1 small pork tenderloin, cut in half
– 1 tsp butter
– 1 tsp olive oil
– salt and pepper

Remove any silverskin or excess fat from the tenderloin and season liberally with salt and pepper. Preheat oven to 375F.

Heat a large sauté pan over med-high heat and add in the olive oil and butter. When pan is hot, add in the pork tenderloin, searing both sides until caramelized, 3-4 minutes. Finish in the oven for approximately 10-12 minutes depending on the size of your tenderloin, until cooked through.

To plate:

Using a ring mold, spoon 3-4 tbsp of the orzo mixture into the center of each plate and using a squeeze bottle or a small spoon, drizzle sauce around the edge of the mold. Remove mold and you should have a lovely little puck holding its shape.

Slice 3 small medallions of pork and arrange on top of the orzo. Top with the reserved caramelized shallot and mushroom mixture and garnish with fresh chives or flatleaf parsley, serve immediately.

Enjoy!

Last time we wrote about the immersion blender, the ever-handy blending, pureeing, and food processing tool. Did you try any of the recipes we recommended? If you missed the action, check that post out here.

Today’s must-have kitchen tool is…

SILPAT Silicone Baking Sheets

Made in France (which is boldly stamped across the entire product; only the French), SILPAT has the distinction of being the most popular non-stick baking item ever invented. Made from a combination of food grade silicone and fiberglass, it is the ultimate non-stick surface for baking, pastries and even sugar-work.

Countless chefs list this product as a must-have tool for their recipes, including Thomas Keller’s “The French Laundry Cookbook”.

They are built to last even after being used thousands of times with regular care, and not only will they work better than parchment or wax paper, it’s easier on the environment as well. Think of how many rolls you’d save over the course of owning one.

They aren’t cheap, expect to pay $25-$30 for a regular sized baking tray SILPAT, but investing in high quality cookware and accessories is always a good idea.

Here is my favorite quick recipe that I use my SILPAT for regularily.

Parmiggiano Reggiano “Chips”

Ingredients:

1 cup finely grated parmiggiano reggiano cheese

Method:

Preheat oven to 325 F
Line baking sheet with SILPAT. Using a ring mold or any other shape (I have a star shape that looks cool) Spoon about 1 tbsp of the grated cheese into the mold to create a thin layer over the bottom. Repeat this until the cheese is gone. Bake for 10-12 minutes or until cheese is golden and bubbly. Remove from the oven and let cool completely. You will have about a dozen crispy “chips”, use to garnish pastas, salads or meat dishes.