Podrick Payne’s Scorched Hare

Ingredients

For the Rabbit

1 2.5-3lb Whole Rabbit

1 Pint Butter Milk

1 tsp Kosher Salt

1 tsp Fresh Cracked Black Pepper

1 tsp Sugar

½ tsp Granulated Garlic

½ Shaved Shallot

2oz Butter, room temperature

Chicken Fat (From Rendered Skin)

½ C Water

For The Honey Vinaigrette

3 C Honey

1/3 C Balsamic Vinegar

2 Tangerines, Juice of

1 Lemon, Juice of

2 tsp Dijon Mustard

¼ oz Finely Chopped Fresh Basil

¼ tsp Ground Ginger

1 C Extra Virgin Olive Oil

Kosher Salt & Fresh Cracked Black Pepper to Taste

For the Kale Salad

½ lb Chicken Skin Cracklings (keep fat from frying the skin)

Dried Figs

8oz Smoked Almond Dust, (Crushed)

8oz Aged Provolone, Small Rough Cut

Sweet Potato Chips

Equipment Needed

Chef Knife

Whisk

2 Mixing Bowls

Grill

Roasting Pan & Rack

Tongs

Sauté Pan

Oven



The Plot

Podrick Payne may not be the best traveling chef when roasting a rabbit by the campfire but we were! For the very first time on Feast of Thrones we decided to make a salad, with rabbit no less! This is a sweet, light, and crunchy salad sure to please!



Method of Preparation

For the Honey Vinaigrette

1. Begin by adding all of the vinaigrette ingredients into a mixing bowl, except for the olive oil, salt, and pepper. Whisk thoroughly to combine.

2. Once the ingredients are mixed, slowly stream in the olive oil while continuing to whisk the vinaigrette. Stream in the olive oil at a steady, slow pace to make sure the vinaigrette emulsifies. Once the olive oil is incorporated, add your salt and pepper to taste, and the Honey Vinaigrette is complete!

For the Rabbit

1. Bring your sauté pan up to temp. Add one tablespoon of olive oil and fry your chicken skin. Season the skin with salt and pepper. Keep flipping it until it is dark golden and crisp. Remove from the pan and let the skin cool on paper towel. Keep the rendered chicken fat, while it is still warm add combine it with the two ounces of butter, and set it aside.

2. Combine butter milk, shaved shallot, sugar, granulated garlic, salt, and pepper into a bowl.

3. Add the Rabbit to the bowl and cover with the butter milk brine.

4. Place the brined rabbit into a large plastic zip top bag and place in the refrigerator overnight.

5. Once the rabbit is brined, rinse it thoroughly, pat it dry with paper towels, and let it air dry in the fridge for one hour on your roasting rack. The last one hour dry isn’t needed, but it is recommended.

6. Pull the chicken fat and the butter from the refrigerator, bring to room temp, and combine to make chicken butter. Preheat the oven to 275°F.

7. Fire up your grill to a medium heat, make sure the grates are clean, and lightly oil them. Salt and pepper the rabbit and place it on the grill. Leave the rabbit on the grill until it has gorgeous marks ,about ten minutes per side.

8. Place the rabbit on the roasting rack and generously cover both sides of the rabbit in the chicken butter. Add the water to the bottom of the roasting pan and place in the oven to finish.

9. Turn over the rabbit every 10 mins and baste it with the melted chicken butter liquid at the bottom of the pan. Roast until the rabbit temps 160°F, about 40 minutes.

10. Let the rabbit rest for 15-20 minutes.

For the Salad

1. Toss the kale, figs, aged provolone, and sweet potato chips with the honey vinaigrette in a serving bowl.

2. Generously dust the salad with the smoked almond dust. carve rabbit from the roast and garnish the salad. The salad is complete!