In the Kitchen at Heirloom
With a team of young chefs in her Lewes kitchen, owner Meghan Lee takes a fresh approach to local, seasonal menus and natural wine pairings.
Rillettes are long, slow-cooked meats, usually cooked in fat and a few herbs and seasoning. What is created by the long slow cooking is, quite simply, delicious! Served here with fenugreek grainy mustard, Baywater Farm radishes, and grilled Heirloom sourdough bread.
Recipe from Heirloom in Lewes, Delaware
Ingredients
SERVINGS: 4 Serving(s)
- 1 pound rabbit legs
- 2 tablespoons sugar
- 2 tablespoons salt
- 2 tablespoons black pepper
- 2 dried bay leaves
- Sprig of dried dill, thyme, parsley and rosemary
- 1 cup olive oil plus 1 tablespoon
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup butter, softened
- ¼ cup fresh dill, chopped
Preparation
To cure the rabbit, place sugar, salt, pepper and curing herbs in a food processor and grind. Rub onto rabbit legs and put in fridge for 3 days, covered. After the 3 days, rinse the rabbit and bag with 1 cup olive oil to sous vide at 170ºF overnight. Remove meat from bone and mix with mayo, sour cream, soft butter, one tablespoon olive oil, and ¼ cup fresh chopped dill.
Serve with raw radishes, grilled sourdough bread, and your favorite mustard!
Ouro Wines Natural Wine Pairing: Le Briseau “Konjo Fouzitou”
Konjo means “conjoined” and Fouzitou means “to throw it all in there”, describing this fascinating wine style called a co-ferment — a blend of red and white grapes Cinsault, Carignan and Clairette. This wine is made by a French husband and wife team Nathalie Gaubicher and Emile Heredia. Their wines have become iconic in the natural wine world.
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