Gnocchi with Rabbit and Golden Ale Ragoût
La Luna Bistro - Melbourne, Australia
Aussie Adrian Richardson prepared this tempting dish at a 2010 Beard House dinner.
- 1 rabbit, separated into 8 pieces
- 1 1/2 cups golden ale, such as Duvel
- 2 bay leaves
- 2 teaspoons fresh thyme
- 1 teaspoon chopped rosemary
- 2 tablespoons olive oil
- Salt and pepper to taste
- 7 tablespoons butter
- 10 cloves garlic, crushed
- 1/2 cup finely diced onions
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 4 cups chicken stock
- 1 pound gnocchi
- 1/4 cup chopped parsley
In a large bowl, combine the rabbit, golden ale, bay leaves, thyme, and rosemary. Let marinate in the refrigerator for at least an hour.
Preheat the oven to 325ºF. Remove the rabbit pieces from the bowl and reserve the marinade. Pat the rabbit dry and season with salt and pepper. Heat the olive oil in a medium Dutch oven or heavy pot over medium-high heat. Brown the rabbit pieces on all sides, about 3 minutes on each side. Transfer to a plate and set aside.
Add the butter, garlic, and onions to the same pot and sauté for 4 to 5 minutes over medium heat. Add the celery and carrots and sauté for another 4 to 5 minutes, or until all of the vegetables are tender. Return the rabbit to the pot and cover with the ale marinade. Cover the pot and place in the oven for an hour and a half, or until the rabbit is tender. Remove the pot from the oven and let cool. When the rabbit is cool enough to handle, pull the braised meat from the bones and set it aside in a bowl. Reserve the braising liquid.
Bring a large pot of salted water to a boil. Add the gnocchi and cook just until they float to the surface. Drain. Toss the gnocchi with the rabbit meat and 1/2 cup of the braising liquid. Finish with chopped parsley.