Chocolate Rabbit Ragu

64°C (147.2° F)
Temperature
Sous vide time
4 People
Serves
Medium
Difficulty
Nomiku
Source

Ingredients

  • 1lb Rabbit legs
  • 1 cup Onions - diced
  • 1 cup Carrots - diced
  • 1 cup Celery - diced
  • 1/4 cup Tomato paste
  • 2 oz. milk chocolate
  • 1 1/2 cup Light dry red wine, like Pinot Noir
  • 1/4 cup Olive Oil
  • 3 Tbsp Butter
  • 16oz Gnocchi Mascarpone
  • Mixed Greens
  • Salt and pepper

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Directions

  1. Set up Nomiku water bath and turn temperature to 64°C (147.2°F).
  2. Heat a cast iron pot over medium-high heat, melt butter, and pour in olive oil. Sauté onions, carrots, and celery until soft. Add tomato paste, milk chocolate, and mix well. Pour in red wine and reduce until 1/2 the liquid is gone. Remove from heat and wait until cool.
  3. In a zip seal bag, add rabbit legs and cooled chocolate ragu sauce. Seal using the water displacement method and sous vide for 2 hours.
  4. 10 minutes before the rabbit is done, make gnocchi according to the directions on your package.
  5. Remove rabbit from water bath and shred the meat with a fork. Discard bones. Mix meat into the sauce and add salt & pepper to taste.
  6. Serve over gnocchi with mixed greens and a dollop of mascarpone.

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