I saw sunchokes, Jerusalem artichokes or topinambour on someone’s blog and decided to look for them in the market. I’d never had them before. I can’t remember the blog or I would mention it here but whoever you are, thank you. Off putting, because of their appearance, I would probably not have bothered with them. That would have been our loss because they are so good and a perfect accompaniment for rabbit and mushrooms.
There are two schools of thought; to peel or not to peel. Mme Parret does not peel and neither did I. The skin is perfectly edible and probably good for you. Do what you want.
The rabbit rable or saddle was excellent, served with a rosemary infused cream sauce and quickly sauteed mushrooms.
Rabbit Saddle, Mushrooms and Sunchoke Puree
4 slices of rabbit saddle
4 tbsp olive oil
2 tbsp balsamic vinegar
2 branches rosemary
Salt and pepper
1 lb sunchokes, peeled or not
2 shallots, chopped
1 tbsp butter
2 ounces white wine
3/4 cup cream
1/2 lb mushrooms
Put the rabbit, olive oil, salt, pepper and vinegar in a zip lock, squish around and marinate for 2 hours.
Boil the sunchokes for 25-30 minutes until soft enough to mash. Saute the shallots in the butter until soft, pour into the cooked sunchokes, mash all together, season with salt and pepper to taste and set aside, keeping warm.
Remove the rabbit from the zip lock and reserve the marinade. Brown the rabbit in the unwashed shallot pan, remove and set aside. Add the marinade and wine to the pan and reduce the liquid to half. Add the cream and rabbit, then simmer for 15-20 minutes on a very low flame.
While the rabbit is cooking, saute the mushrooms in some butter and add salt and pepper.
To serve, plate the rabbit with sauce, the mushrooms and the mashed sunchokes, sprinkled with chives.
Wine suggestion: Chablis