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Rabbit Crépinettes with Peaches, Morels and Dill Mustard

This dish is a culmination of summer. Fresh rabbit from our friends at the Giving Gardens Project, peaches from Stony Gate Farm and earthy morels come together for a satisfying, deceptively light dish.

Crépinettes are typically a sausage wrapped in what is known as caul fat (crépine in French). We use the caul fat in lieu of a more traditional hog casing. It provides moisture and keeps the sausage contained during cooking. Plus, the visual presentation is striking. Crépinettes can be filled with a myriad of different sausages and for this recipe I’ve chosen rabbit.

We source our rabbit from Tyja and Sarah at the Giving Gardens Project in Sebastopol. They raise all their rabbits with great care and you can really taste it in the finished product. The peaches are from Mary Radu, who grows them on her family property, also in Sebastopol. And the morels were foraged by Dylan Taube, who just happens to be Tyja’s brother.

Taking the time to source the best ingredients really makes a difference. The dish is brought together by zesty dill mustard made in house.

Ingredients:
(Makes about 6 crépinettes)

2 cups rabbit sausage (use sausage blog recipe but replace with rabbit)
1 pound caul fat soaked in salted water overnight to remove blood
2 large firm yellow peaches (halved and pitted)
½ pound morel mushrooms, rinsed, brined and dried (see sausage blog recipe)

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Squeeze the caul fat gently to remove the excess water. Place on a clean flat surface (preferably a cutting board) cut the caul fat with a paring knife into 3-inch squares and place 2 ounces of the rabbit sausage in the center of the caul fat and carefully wrap it around the sausage by pulling the corners up so they meet in the center. Sear the crépinettes in olive oil and roast in a 425 degree oven for about 5 minutes or until a quick read thermometer reads 140 degrees. Baste with melted butter off the heat. Let the crépinettes rest. In the meantime, sear the peaches, cut side down, along with the morels in the pan until both are golden brown. Serve with the dill mustard.

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For the Mustard:
¼ cup brown mustard seed
¼ cup yellow mustard seed
½ cup white wine
½ cup champagne vinegar
1 teaspoon brown sugar
½ bunch dill, chopped

Soak the mustard seed, white wine and vinegar in a nonreactive container for 2 days. Add the sugar and cook over a double boiler until the mixture is thick and the seeds have softened slightly, about 20 to 30 minutes. Cool and add the chopped dill.

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