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Crown of Rack of Rabbit on a Bed of Sausage Lecsó
4 servings
Potato Side Dish
3 potatoes, peeled
salt
1/4 cup unsalted butter, melted
2 teaspoons finely chopped fresh
parsley
Crown Rack of Rabbit
Four 1/2 pound racks of rabbit,
trimmed, rib bones only
1 tablespoon freshly chopped
dried rosemary
Salt and freshly ground white
pepper
3 tablespoons vegetable oil,
for frying |
Lecsó
1 tablespoon vegetable oil
2 slices bacon, chopped into
small pieces
2 onions, finely chopped
2 teaspoons sweet Hungarian
paprika
2 tomatoes, peeled, seeded and diced
6 green bell peppers, diced
4 ounces dry smoked sausage, diced
1 small hot cherry pepper,
halved
salt |
 Potato
Side Dish
Cut the peeled potatoes into quarters and then slice into half-moon
shapes. Cook in a saucepan filled with lightly salted water for
about 20 minutes until tender Drain, toss with melted butter and
sprinkle with parsley.
Crown Rack of Rabbit
Meanwhile, season the rabbit with rosemary, salt and pepper and
form each rack into a crown, fastening with a small metal skewer.
In a roasting pan, heat the oil and quickly sear the rabbit crowns
on all sides to seal and brown lightly. Arrange the crowns upright
in the roasting pan and roast in a preheated 350 şF oven for 10
minutes until cooked. Do not over cook. Set aside and keep warm.
Lecsó
Heat the oil in a frying pan and fry the bacon until browned but
not crisp. Add the onions and sauté until golden brown. Remove from
heat, stir in the paprika and mix well. Add the tomatoes, peppers,
sausage and cherry pepper and season with salt. Return to the heat
and simmer, covered, for 8 to 10 mlnutes.
To Serve
Divide the lecsó among 4 heated plates. Arrange the potatoes around
the lecsó to form a wreath. Remove the skewers from the rabbit crowns
and place on the lecsó.
I created this dish in honor of a celebrated French chef during
his visit to Budapest in 1996. He inspired me to transform a forgotten
specialty by emphasizing the character of each ingredient and "crowning"
the lecsó with the humble rabbit.
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