Behind the Recipes
Rabbit Tenderloin with Sage Gnocchi and Whole Grain Mustard Cream by D'Artagnan
Makes 6-8 servings
INGREDIENTS:
10 rabbit loins
1 medium shallot
1 tbsp. whole grain mustard
2 cups of heavy cream
For the gnocchi:
4 cups all-purpose flour
2 cups whole milk ricotta
1/3 cup milk
2 eggs
2 tbsp. chopped sage
1 tbsp. kosher salt
PREPARATION:
1. In a mixer with the paddle, incorporate all ingredients until dough forms. Roll into a disk 1-inch thick.
2. Cut into strips and roll the strips like a shoelace. Then cut into small nuggets. Press the nuggets flat with your thumb and forward.
3. Freeze or drop into boiling water for 2 minutes or until floating.
4. Flour the Rabbit Loin, then sear the rabbit for 2 minutes per side, cover and remove from heat.
5. In the same pan, sauté 1 diced shallot for 1 minute.
6. Add whole grain mustard and cream. Reduce by half, toss the gnocchi in the sauce, plate and garnish with sliced rabbit.
Recipe courtesy of D'Artagnan
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