Poached Rabbit Meatballs in Radicchio

Rabbit Meatballs in Radicchio Appetizer

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Poached Rabbit Meatballs in Radicchio

Makes Approx. 10 Appetizer Servings

This elegant appetizer features light but intensely flavorful rabbit meatballs wrapped in purple radicchio (a bitter leafy vegetable) & drizzled with a porcini braising liquid sauce.

INGREDIENTS
  • Garnish:
  • Very thinly sliced Lemon Zest & Flat Leaf Parsley

DIRECTIONS

1

Pull the meat off of the rabbit legs, then shred & finely mince it.
2

Mix all the meatball ingredients together in a large bowl.
3

Briefly blanch several radicchio leaves in boiling water, just until they’re tender.  Remove them from the water, path them dry and reduce the heat until the water is just simmering.
4

Form some of the mixture into one small meatball.  Wrap it in radicchio, and then in plastic wrap.
5

Poach the wrapped meatball in the hot water for about five minutes.  Unwrap the plastic wrap and taste the meatball for seasoning.  Add additional salt to the mixture if necessary.
6

Form the remaining mixture into meatballs, wrap them in radicchio & plastic, then poach them until cooked through.
7

Simmer the reserved braising liquid down to a thick sauce consistency, then swirl in the butter until melted & incorporated.
8

Unwrap the plastic from the meatballs and gently put them (still wrapped in the radicchio) in the sauce to keep them warm.
9

Move the meatballs to plates.  Serve them drizzled with a little bit of the sauce.

Recipe Developed by Jake Vorono

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