Braised Rabbit with Japanese Curry

With John Lee Simpson

For this class, we will prepare rabbit two ways: with Japanese curry and umeboshi (pickled plum) and shiso-yuzu gremolata. The hind and fore legs will be braised. The loin will be seasoned with the gremolata, wrapped in the outer loin, and then seared medium-rare. Students will first learn how to make traditional Japanese curry, and then we’ll add a twist. The addition of umeboshi is a take on the classic French/Belgian pairing of rabbit with plums or prunes. The bones will be roasted and we’ll learn to make a bone broth that goes into the sauce.
NEW TEACHER! John Lee Simpson is a Nevada County native who has cooked at many restaurants both locally and in New York City, and is currently one of the wood-fired oven cooks at Three Forks in Nevada City.

 

Co-op Cooking Classes are held in the BriarPatch Co-op Community Cooking School at 648 Zion St. in Nevada City. Only 4 spaces per class, so sign up early. $30.00 for BriarPatch owners and $35.00 Non-owners. Sign up online or with Hilary, 272-5333 x134, classes@briarpatch.coop. 48-hour cancellation deadline.