Spring is here and Passover and Easter are right around the corner. At The Fatted Calf we are abuzz with holiday preparations. Heritage hams are brining, McCormack Ranch lamb is hanging and foie gras torchons are curing! Now is the time to plan your spring celebration menu and place your special order for the holidays with The Fatted Calf.
Spring Holiday Offerings
Rabbit Boudin 16.00/lb
Broken Arrow Ranch Quail with Green Garlic & Herb Sausage 11.50 each
Lamb Leg Roasts with Rosemary, Garlic, Mustard & White Wine 16.50/lb
Rack of Lamb 28.50/lb
Katz All Flower Honey Glazed Ham 12.00/lb
Dry-aged Beef Standing Rib Roast 26.50/lb
Beef Brisket 10.00/lb
Fresh Pasture Raised Heritage Hams & Pork Roasts 8.00 to 14.00/lb
Switzer Farm Rabbit 12.50/LB
*We are happy to season any roast or cut available at no extra charge.
*Lamb bones for Seder available by special request.
Special Holiday Hours
Every once in a blue moon, we at Fatted Calf appreciate a day off to cook, eat, hike, paddle or what have you! Both Fatted Calf at the Oxbow Public Market in Napa and Fatted Calf on Fell Street in San Francisco will be closed on Sunday, April 5. We’ll be back in action on Monday, April 6.
Porchetta is usually made from a whole hog or whole pork middle, boned, seasoned generously with garlic, fennel and herbs, then rolled, tied and roasted. It is a thing of beauty, a great big thing, best cooked for a big hungry crowd. This miniature version of the original, made with rabbit, follows the traditional porchetta principles of rolling a roast with spices, garlic, citrus and herbs. While still loaded with porchetta flavor, it is scaled for smaller celebrations and can be prepared in a fraction of the time.
Makes enough for six
1 large stewer rabbit, 4 to 6 pounds
4 cloves garlic, pounded to a fine paste in a mortar and pestle
Freshly ground black pepper
1 tablespoon fennel pollen
zest of 2 lemons
½ cup chopped herbs, such as rosemary, oregano, parsley and sage
2 tablespoons extra virgin olive oil
Bone the rabbit or have your Fatted Calf butcher bone it for you!
Lay the completely boneless rabbit out on your work surface and rub the inside with the pounded garlic and lemon zest. Season both the inside and outside of the rabbit with the salt, pepper and fennel pollen then sprinkle the chopped herbs over the interior. Roll the boneless rabbit tightly around itself lengthwise. Tie with butcher’s twine at 3-inch (7.5 cm) intervals. Wrap tightly with plastic wrap and refrigerate for one to three days.
Preheat the oven to 425°F (220°C). Place the roulade on a rack fitted onto a roasting pan and lightly rub olive oil all over. Roast for about 45 minutes or until a meat thermometer registers 140°F (60°C) when inserted into the thickest portion of the roast. Remove from the oven and allow the roast to rest for 10 minutes before slicing into half-inch (1.25 cm) thick rounds. Strain the pan juices and spoon over the sliced meat.