Recipes

Country Rabbit And Broken Rice Grits

Chef Nick Melvin|

Country Rabbit And Broken Rice Grits
4 (1 ratings)
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“Rabbit is the ‘chicken of the field’ and one of my favorite white meats to prepare. They are one of the healthiest game meats around.” – Chef Nick Melvin of Venkman’s in Atlanta
Servings
4
Ingredients
  • 1/2 cup chicken broth
  • 4 tablespoon cider vinegar
  • 1/2 cup golden raisins
  • 1 tablespoon curry powder
  • 1 tablespoon ground pickling spice
  • 1 1/2 teaspoon salt, kosher
  • 1/2 teaspoon black pepper
  • 1/4 pound slab bacon, cut into lardons
  • 4 confit rabbit hind leg quarters
  • 1 ancho chile, seeded
  • 2 1/3 cup peeled carrots
  • 2 cup diced red bell pepper
  • 2 cup yellow onion, diced
  • 3 cloves garlic, smashed
  • 2 1/2 cup crushed tomatoes
  • 2 tablespoon grated ginger
  • toasted almonds (for garnish)
  • mixed herbs (for garnish)
  • server over carolina gold rice grits
Directions
  1. In a large pot, heat ¼ cup vegetable oil. Once hot, add bacon lardons and cook over medium high heat until rendered and almost crispy.
  2. Add onion, garlic, peppers, crushed tomatoes, ginger, and spices. Cook until caramelized
  3. Add chicken stock and cider vinegar and simmer for approximately 30 minutes.
  4. Serve over crispy confit rabbit and rice grits, garnishing with toasted almonds and fresh dill and mint.
 
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