Spring is nearly here, Easter is just around the corner and The Fatted Calf is ready to celebrate. Forget the peeps and chocolate bunnies! Fatted Calf has a host of treats for your Easter market basket from chive scented bockwurst to succulent stuffed quail. And don’t forget the bacon, breakfast sausage and farm fresh eggs for a holiday brunch.
To place an order for pick up at our Napa location please email firstname.lastname@example.org or phone us at (707) 256-3684.
To place an order for pick up at our San Francisco location please email us at email@example.com or phone us at (415) 400-5614.
Special Holiday Hours
Every once in a blue moon we at Fatted Calf appreciate a day off to hang with our friends and family and 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, March 27. We’ll be back in action on Monday, March 28.
Marsha’s Grilled Rabbit Spiedini with Chicories, Olives and Almonds
This recipe was handed down to us from Marsha McBride, chef and proprietress of Berkeley’s Cafe Rouge. This savory grilled rabbit spiedini utilizes both the meat and organs of the rabbit, deliciously served over a salad of chicories, olives and almonds, perfect for a spring feast.
For the spiedini:
1 2 to 3 pound rabbit, boned
2 rabbit kidneys, halved
1 rabbit liver, cut into fourths
1 teaspoon toasted and ground coriander
zest of 1/2 orange
2 tablespoons chopped parsley
2 tablespoons chopped thyme
1 tablespoon chopped garlic
½ cup extra virgin olive oil
½ cup rose wine
4 thin slices of pancetta
For the salad:
¼ cup red wine vinegar
1 finely minced shallot
1 tablespoon Dijon mustard
¾ cup olive oil
4 cups washed and trimmed arugula
4 cups washed and trimmed escarole hearts
4 cups washed and trimmed frisée
¼ cup chopped picholine olives
½ cup toasted chopped almonds
freshly ground black pepper
Cube the rabbit meat into one-inch (2.5 cm) pieces. Season the meat, liver, and kidneys with the sea salt and coriander. In a large bowl mix the garlic, orange zest and herbs with the olive oil and wine. Add the seasoned rabbit. Cover and refrigerate overnight.
Prepare the vinaigrette for the salad. In a medium sized mixing bowl, macerate the shallots in the red wine vinegar. Add a pinch of sea salt and the Dijon mustard. Slowly whisk in the olive oil to emulsify. Set aside.
Remove the rabbit from the marinade. Wrap the rabbit liver with the pancetta. Thread one piece of liver and one kidney onto each skewer along with ¼ of the rabbit meat, leaving ½ inch (1.25 cm) in between each piece. Grill over a medium-hot fire for about 8 to 10 minutes total, turning frequently to brown evenly on all sides.
In a large bowl, toss together the arugula, escarole and frisée with the vinaigrette. Add the olives, almonds and a few grinds of black pepper. Divide the salad amongst four plates. Place a whole skewer, still warm, over the bed of greens and serve.