Bunny Balls
We created these balls in honor of Easter. We won’t lie to you—they are a serious undertaking, and are without a doubt the most complicated recipe in this book. But we promise that the end result is completely worth the effort. Braising the legs with the onion and thyme brings out their incredible flavor and tenderness. Butchering the rabbit can prove a bit tricky, so visit your local butcher shop at an off-hour when the butchers have some extra time on their hands to help you. Serve with Mushroom Gravy (page 63) and Mashed Potatoes (page 79).
Recipe information
Yield
Makes about 2 dozen 1 1/2-inch meatballs
Ingredients
Preparation
Step 1
Preheat the oven to 375°F. Drizzle 2 tablespoons of the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
Step 2
Heat the remaining 2 tablespoons olive oil in a large frying pan for 1 minute over medium-high heat. Add the onions, fennel, and salt. Cook, stirring often, until the vegetables are tender and begin to brown, about 10 minutes.
Step 3
Place the rabbit legs in another baking dish and cover with the hot onion mixture. Roast for 1 hour and 15 minutes, turning the legs every 10 minutes. When done, the meat should be tender and falling off the bone.
Step 4
Remove from the oven and allow to cool. Pick the cooked meat off the bones, being careful to remove all of the bones. Coarsely chop the meat, combine with the onion mixture, and set aside.
Step 5
Raise the oven temperature to 450°F.
Step 6
Combine the cooked, chopped rabbit mixture with the raw ground rabbit, rosemary, pepper, garlic, white wine, parsley, eggs, and bread crumbs in a large mixing bowl and mix by hand until thoroughly incorporated.
Step 7
Roll the mixture into round, golf ball–size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching each other.
Step 8
Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
Step 9
Allow the meatballs to cool for 5 minutes in the baking dish before serving.
