Tom Colicchio's "Rolling With MEATER" Part 3 of 3 | Rabbitchetta | MEATER

The final part of the "Rolling With MEATER" trilogy and we're going with what Tom calls "the other other white meat" - rabbit. To wrap up this series, what else would we call this yummylicious dish but "rabbitchetta." If you haven't tried making it, now's your chance. Hop to it.

Watch as Tom talks his start into the food world, why to cook to temperature and not time, and how food brings people together and can transport you to your childhood.

Ingredients:
Rabbit loin
Rabbit mousse (alternative: your favorite stuffing)
Salt
Black pepper
Activa
Slices of pancetta (alternative: smoked, uncured bacon)

Instructions:
1. Remove any bones.
If your butcher hasn't done it for you, grab the sharpest knife you have and carefully debone the rabbit loin from the underside. Try your best to leave the whole thing intact, including the skin.

2. Seasonings greetings.
Season the meat all over with salt and pepper and spread some rabbit mousse onto the center of the meat. If you don’t have rabbit mousse, any kind of stuffing that you like will work. Dried figs, apples, apricots, it's all good in the hood. A butter, herb stuffing would be an amazing pair with this rabbitchetta as well.

3. Keep it together.
Sprinkle activa all over the meat, then roll up the loin tightly. The activa, aka “meat glue,” will help keep everything together.

4. Bring out your inner wrap artist.
This is optional, but it tastes amazing, so why not. Lay out several thin slices of pancetta (or smoked, uncured bacon) onto a flat surface, then carefully place the rabbit at one end, and roll the rabbit with the thin slices of meat so it is now wrapped in fatty goodness. Now grab some plastic wrap and roll the meat with it. Make sure it’s as tight and secure as possible because it’s about to be submerged in water! We don’t want this rabbit drowning with no life vest on. Once secure, put the loin aside and start boiling water in a pot big enough to fit the entire loin.

5. Firm it up.
Place the loin in the pot and let it simmer for 2-3 minutes to firm it up. It’s like botox, but for “rabbitchetta.” After simmering, let the loin sit overnight in the fridge.

6. Insert the probe (next day).
Preheat your oven to 375°F. Take off the plastic wrap and look at how nice and firm that roll is! Season the outside with salt. Insert the probe into the center of the thickest part of the meat.

7. Set up the app.
Set up the cook in the app. We don’t have rabbit as an option… YET! Instead, select “Other,” then click “Roast.” We recommend an internal temperature of 125°F for juicy tenderness, but it’s up to you and your preference.

8. Get warmed up.
Grab a pan, drizzle some oil on there, then place the meat onto the oil. Turn on your heat to medium-high, the oil doesn’t have to be tooooo hot. Once you hear some sizzling, rotate the loin so all sides get an even amount of heat. Next, put the pan directly into the oven. If you have MEATER Plus, make sure the charger is close to the oven to maintain the Bluetooth connection the probe.

9. Take a breather, prep your sides, or grab a drink.
Monitor the cook on the MEATER app until it tells you it’s time to remove from heat.

10. Remove from heat and rest.
Once notified, remove the pan from the oven, and rest the rabbit loin on a resting rack or cutting board. Don’t take out the probe just yet, the app will tell you how long to rest the meat. When you get the green go-ahead, game on!

Watch Part 1 | Porchetta here:    • Tom Colicchio's "Rolling With MEATER"...  
Watch Part 2 | Lambchetta here:    • Tom Colicchio's "Rolling With MEATER"...  

Find more yummylicious recipes at https://meater.com/blog/category/reci...

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