Sure, you’ve had meatballs all over the city. Veal, pork, ricotta-filled, smothered in sloppy sauce, nestled in polenta or stuffed in a hero. But rabbit meatballs? Light and fluffy, these were a winning amuse at last week’s game-centric International Culinary Center Team Appetite pop-up dinner. But don’t worry, we’ve nabbed you the recipe.

Makes 10 servings

Meatballs

Ingredients 
1 onion, finely diced
3 garlic cloves, minced
1 tablespoon unsalted butter
3 cups bread crumbs
1½ lbs ground rabbit
½ lb ground pork butt
¼ cup milk
1½ tablespoon Dijon mustard
2 sprigs sage leaves chopped
2 sprigs parsley chopped
1 cup Parmesan, grated
2 eggs
Vegetable oil (for cooking)
Chervil leaves, for garnish

Directions
1. Preheat oven to 350°F.
2. Over a low heat, sweat the onion and garlic in the butter, season lightly with a pinch of salt. Cook for approximately 10 minutes. Set aside and allow mixture to cool.
3. In the meantime, soak the bread crumbs in milk until the milk is fully absorbed.
4. When the onions are at room temperature, mix in the remaining ingredients. Season the mixture with a pinch of salt and pepper. Roll meatballs to approximately the size of a ping pong ball.
5. Heat sauté pan and add 2 tablespoons of vegetable oil. Sear the meatballs 1-2 minutes on each side. When meatballs are browned on all sides, remove from pan and drain on paper towel.
6. Set the drained meatballs on a lightly oiled baking sheet.  Bake at 350°F for 5 minutes, rotate the meatballs and bake for an additional 5 minutes. When meatballs are finished, hold them in their own sauce until ready to be served.

Syrah Reduction 

Ingredients
3 shallots, diced
1 Tablespoon unsalted butter
1 liter red wine (preferable Syrah)
4¼ cups rabbit stock (see below recipe)

Directions
1. Sauté the shallots in butter over medium heat until soft.  Add the wine and continue to cook until the liquid is reduced by half.  Add the rabbit stock and reduce the liquid by half again.
2. Strain the liquid and put the clarified sauce back into a clean sauté pan.
3. On medium heat continue to reduce the sauce until it reaches the desired consistency.  Season with salt and pepper to taste.

Rabbit Stock

Ingredients
2 rabbit bones
2 onions, chopped
2 carrots, chopped
2 celery stalks, chopped
2 tablespoons tomato paste
120 mL red wine
5 black peppercorns
2 bay leaves
3 sprigs parsley
3 sprigs thyme
3 sprigs rosemary
Vegetable oil (for cooking)

Directions
1. Fill a large pot half way with room temperature water. Put the rabbit bones in the water and bring the water to a boil. Once the water has reached a boil, turn the heat down to a very low simmer.
2. Using a ladle, skim the top of the water to remove any foam and impurities. Strain the liquid and leave uncovered on medium heat. Do not throw out the bones.
3. In the meantime, add 2 tablespoons cooking oil to a pot and heat on medium heat for 2 minutes. Add the onions, carrots, celery and a pinch of salt.  Stir and continue to cook until the vegetables are golden brown.  Stir in the tomato paste and cook until brown.  Add wine and reduce by half.  Add all herbs and spices.  Add the bones and strained liquid to the pot. Be sure that all the ingredients are covered with the liquid. If needed, add more cold water.
4. Allow the liquid to cook, uncovered at a simmer for 2-3 hours. Continue to skim the stock using a ladle to remove foam and impurities. After the stock has cooked for 2 hours, strain it, cool it and refrigerate.

TO PLATE:
Pour syrah reduction into bottom of spoon, place meatball on top and garnish with small chervil leaf. Enjoy!

Recipe by ICC students Nhavan Nghe, Jay Medford, Nick Phongmekin, Melanie Brockaway-Rosenberger, Kelly Nuti, Alexis Alejandro, and their mentor Chef-Instructor Alain DeCoster.