Quick Bite: Mangia Mangia!
Warm up with Two Boroughs Larder's rustic one-pot rabbit dish
There’s something about a one-pot dish, the fragrance of a Dutch oven brimming with roasted meat, that says autumn has arrived. For a bowl of comfort food, Two Boroughs Larder chef and owner Josh Keeler offers his Rabbit Hunter’s Style or Coniglio alla Cacciatore—rustic, Italian peasant food perfect for a chilly Charleston eve. And while sourcing your ingredients might require some planning, Keeler promises his recipe is as straightforward as a traditional stew.
“You want to start by ordering your rabbit cut eight ways,” says the chef. He suggests visiting Ted’s Butcherblock. Season it with fennel pollen, salt, and pepper and refrigerate overnight. “I prefer the fennel pollen over the seed because it doesn’t have that woody flavor. You can buy it at the Spice Exchange downtown,” Keeler notes. The next day, marinate the meat in a bottle of pinot noir. While you wait, place almonds on a baking sheet and toast them in the oven.
In the Dutch oven, sear each piece of rabbit, then remove it from the pan. As for the ham, Keeler is all about the “nice smokiness” of Tennessee’s famed Benton’s. “Don’t burn it—we’re looking for crispy little cubes,” he instructs. In the remaining ham fat, cook the rest of your ingredients. “Simmer until the rabbit is tender and the sauce is nappe, meaning it coats the back of a spoon,” explains the chef. Top rabbit with almonds and ham for a taste of Southern Italy.
Rabbit Hunter’s Style
3 lbs. rabbit, cut eight ways
2 Tbs. fennel pollen
Salt and pepper, to taste
1 bottle pinot noir
1 cup Marcona almonds, divided
2 Tbs. olive oil
3 Tbs. Wondra flour
1/4 lbs. country ham, cubed (Benton’s suggested)
1 large onion, chopped
4 cloves garlic, sliced thin
20 Cerignola olives
1 cup tomato purée
1 sprig oregano
2 1/2 cups dark chicken stock
1/2 lb. chanterelle mushrooms
8 Padrón peppers, charred
Season rabbit with fennel, salt, and pepper and refrigerate overnight. Remove from fridge. In a bowl, marinate in wine for 45 minutes. Preheat oven to 350˚ F. Place 1/4 cup almonds on a baking sheet and toast until golden brown.
Remove rabbit from marinade; reserve marinade. Put Dutch oven on high heat and add olive oil. Roll rabbit in flour; shake off excess. Sear rabbit until all sides are golden brown. Remove rabbit and set aside. Add ham to Dutch oven, cook until crisp, and remove. Add onions and garlic. Sweat two minutes. Add rabbit and deglaze with marinade. Reduce liquid by half. Add 3/4 cup almonds, olives, purée, oregano, and stock. Simmer one hour. Add chanterelles. Serve rabbit in a bowl garnished with ham and peppers.
