Burgoo of Kentucky Fried Rabbit, Venison, Wild Board, Salsify, Rutabaga, and Huckleberries

METHOD:

For the Rabbit Stock:
Heat oven to 350°F. Fabricate rabbit by separating the hind legs from the body and removing the thigh bones. Slice the belly flap away in one piece. Cut out the tenderloin. Reserve the meat for the rabbit preparation. Coarsely chop the rabbit bones, mix with mirepoix, and lightly coat mixture with oil. Roast until browned, stirring occasionally. Transfer mixture to stock pot with 1 gallon water. Simmer 4 hours. Strain through chinois into small pot and reduce by half; reserve for rabbit gravy.        

For the Rabbit
Coarsely chop the tenderloin. Transfer to a food processor and pulse tenderloin for a few seconds. Add egg and cream and process until to smooth. Pass mixture through fine-mesh tamis and season with salt, pepper, and herbes. Chill mousseline. Heat immersion circulator to 150°F. Stuff legs with mousseline, covering the opening with belly flap meat. Secure with butcher’s twine. Season legs with salt and pepper and transfer to vacuum bag with remaining ingredients. Seal bag and cook sous vide for 4 hours.      

For the Wild Boar:
Pat chops with rub to coat. Marinate in herbs and oil. 

For the Venison:
Pat venison with vadouvan to coat. Marinate in herbs and oil.  

For the Rutabaga:
Heat oven to 350°F. With a Parisienne scoop, scoop out 8 rutabaga balls. Season with salt and pepper and coat with butter. Roast 15 minutes, cool, cover, and refrigerate. Coarsely chop remaining rutabaga and transfer to medium saucepan. Add enough cream to cover and simmer 1 hour. Transfer mixture to Vita Prep and blend until smooth. Season, cool, cover, and refrigerate. 

For the Huckleberry Jus:
In a sauté pan, heat oil and caramelize shallots. Deglaze with cabernet and reduce until pan is almost dry. Add stock and reduce by half, adding half the huckleberries for the last 30 minutes of simmering. Add thyme and rosemary for the last five minutes. Strain through chinois, add remaining berries, cover, and keep warm. 

For the Salsify:
Cut salsify into batonettes, reserving scraps. Poach batonettes in salted water-butter bath for 20 minutes. Drain, cool, cover, and refrigerate. Transfer salsify scraps to saucepan and cover with cream. Season with salt, pepper, and nutmeg. Simmer until tender. Transfer to Vita Prep and blend until smooth. Reserve salsify cream for rabbit gravy.

For the Rabbit Gravy:
In a saucepan, bring rabbit stock to a simmer and season with salt and pepper. Add thyme and 3 ounces salsify cream. Stir to combine. Remove from heat and blend with immersion blender until bubbles form and rabbit gravy is foamy.  

For the Hush Puppies:
Make hush puppy batter according to manufacturer’s instructions. Mix in ham and rosemary. Deep fry until puppies are golden brown.  

To Assemble and Serve:
Prepare and heat grill. Heat deep-fryer to 325°F. Reheat Rutabaga balls, Rutabaga purée, and Salsify batonettes. Remove twine from Rabbit legs. Briefly submerge legs in buttermilk, dredge in seasoned flour, dip in egg wash, and coat in breadcrumbs. Fry 7 minutes. Drain and season and immediately. In a hot sauté pan, melt butter, add thyme and quickly season and sear Venison until rare. Grill Wild Boar until medium rare. In separate sauté pans, sauté Swiss chard and chanterelles in butter, salt, and pepper until tender and the mushrooms have browned. Dollop 2 small spoonfuls of Rutabaga purée on each plate. Set hush puppies on top of purée. Make a bed of Swiss chard in center of plates. Cut a ½-inch slice from the bottom (meat-end) of the Rabbit legs and stand them up in the chard. Lean Boar chops against each leg. Slice the Venison and fan out in front of chop and leg. Sauce plates with Huckleberry Jus and top with foam from Rabbit Gravy. Finish with Rutabaga balls, Salsify batonettes, and chanterelles. Garnish with parsley and chives.