Rabbit and Faisselle Flan

This past weekend I was at Food Blog Forum. Friday night, we met at Whole Foods for a meet and greet party, then reconvened on Saturday for a charged, day-long seminar. I was overwhelmed by meeting so many bloggers in so little time. I'm still processing it all and matching faces with blogs. I had the chance to meet people I've admired for a long time such as Helene and Jaden and fellow Florida food bloggers Lael, Joan, Dawn, Maureen and Julie as well as many many other great folks. The event was so well organized and a huge hit from beginning to end. I had a ton of fun.

Picture of me with Jaden of Steamy Kitchen

It is believed that the French in the region of Alsace near Germany were the first to start the tradition of the Easter rabbit/hare (lapin de pâques). So to celebrate this year, I am making a French-inspired dish using rabbit to keep with the bunny tradition and I feel horrible because it's not a chocolate one.



Faisselle is a fromage blanc named after the colander in which it is drained. It is a fresh, soft cheese similar to labneh or Greek yogurt which can be great substitutes for it. It's great as a dessert topped with fruit or fruit coulis, or simply mixed with sugar--my favorite way of eating it as a child. Today I'm using it in a savory dish that is not a traditional Easter recipe but may very well become one for those who try it. I am planning to make it again next Easter.



Rabbit and Faisselle Flan Recipe

Adapted from Certiferme

4 servings

Ingredients:
1 pound finely chopped or ground rabbit meat (or chicken)
2 tablespoons olive oil
1/2 teaspoon ground nutmeg
2 cups milk
3 eggs, beaten
5 tablespoons faisselle, labneh or Greek yogurt
1 tablespoon white wine Sea salt and freshly ground pepper

Method:
Preheat the oven to 375 degrees Fahrenheit.

In a saute pan, cook the ground rabbit in olive oil, 5 to 7 minutes, stirring frequently to crumble the meat.

In a mixing bowl, combine the ground rabbit with the nutmeg, milk, eggs, faisselle, white wine, salt and pepper. Pour the mixture into an 8-inch pan or individual ramekins. Bake in a water bath until set 45 minutes to 1 hour.


Similar Posts:

Rabbit in Mustard Sauce by Simply Recipes
Faisselle with Strawberries by BBC Good Food
Homemade Faisselle Cheese Recipe by Creative Capitol
Hasenpfeffer Rabbit Stew by Allrecipes