The Rabbit and Nothing But The Rabbit Please!

Rabbit Three Ways: Fried, Poeling, Stewing
Pulled Braised Hind Quarter
(*name)
1 Hind Quarters Fresh Butchered Rabbit
2 oz Extra Virgin Olive Oil
8 ea Pink Peppercorns
5 oz Sweet Yellow Onion
1 oz Black Strap Molasses
3oz White Wine
2Ea Kefir Lime Leaf
1oz Lemon grass
1 oz Sambal Chile Sauce
1 head of Garlic
1. Clean Head Of Garlic
2. Set Pressure Cooker on Low Heat
3. Rub Rabbit with Olive Oil, Molasses, Crushed Pink Peppercorns, Sambal, Lemongrass, White Wine and Salt
4. Fine Dice Onion, sauté onion in pressure cooker with 1oz of Olive Oil. Remove Onion from the Pot, Add 1oz Butter, Brown Rabbit, Add Cooked Onions, Garlic Cloves.
5. Install Lid of Pressure Cooker bring up to a boil and down to a Med Low Simmer, Cook for 25-28 Minutes.

Rabbit Stew
(*name)
1. Reduce 4 cups of Veal Stock with Rabbit Bones
2. Check For Seasoning-adjust if necessary

Mix with Pulled Rabbit, Onions from Pressure Cooker and Liquid

Fried Rabbit Belly
(*name)
1 Rabbit Belly Strips
2tsp Kosher Salt
1 tsp Black Pepper
1 oz Ketchup
1oz Hosin Sauce
2oz Special Soy Sauce
1 oz Olive Oil
.5 oz Ginger
1 clove Garlic
Juice of ½ a lemon

1. Mix, allow to marinate


Pomegranate Balsamic Gastrique
(*Ribs)
½ cup Pomegranate Molasses
1 ½ cup Balsamic Vinegar

1. In Small Sauce Pan Mix Pomegranate Molasses, and Balsamic Vinegar
2. Reduce Over Medium Heat by 3/4


Rabbit Force Meat
(*Stuffed Loin of Rabbit)
2 oz Meat from Front Haunches and Rest of Carcass of the Rabbit
1 Clove Garlic
½ tsp Cumin
¼ tsp Cinnamon
¼ tsp Sumac
¼ tsp Ground Coriander
Pinch Ground Clove
½ tsp Black Pepper
½ tsp Kosher Salt
¾ oz Fat Back
2 medium Mint Leaves
2 medium Parsley Leaves
1. Clean Meat, Grind In Food Processor, with spices and herbs

Stuffed Rabbit Loin
(*name)
1 loin Rabbit
Rabbit Force Meat
Caul Fat
1oz Olive Oil
½ cup Butter
2oz Leek
2oz Carrot
Salt and Pepper to Taste

1. Butter Fly The Loin, Lightly Pound Rabbit to Flatten.
2. Rub Loin with Olive Oil, Salt and Pepper
3. Lay out Oiled Rabbit Loin on Sheet of Caul Fat
4. Spread the Force Meat on Half the Loin of Rabbit
5. Poil with Butter, leeks, and carrot in Saute Pan on all Sides
6. Finish In 350’ oven, 20 minutes
7. Let Rest, carve into four portions

Cauliflower Pea Risotto
(*Stuffed Rabbit Loin)
6oz Cleaned Cauliflower
2 oz Peas
1 oz Diced Leek
1oz fresh bread crumbs
1tsp Kosher Salt
5 oz Heavy Cream
1 tbsp Butter
1. sweat leeks in butter
2. add cauliflower and cream simmer to cauliflower al dente
3. add fresh bread crumbs season
4. add peas cover for 2 minutes
5. Serve

Pate a Choux
4 oz water
2 oz butter
3 oz AP Flour
5 oz eggs
2 tsp Fresh Chopped Chives
1 tsp Fresh Chopped Parsley
.25 tsp salt

Aioli Base
1 Egg
1 tsp Dijon
1 tsp Shallot Puree
½ clove Garlic
1 cup Vegetable Oil
1 tbsp Olive oil
Juice of ½ a lemon
Salt TT
Wasabi add 2 tbsp
Black Truffle add 3 drops Truffle Oil and 1 tsp chopped Truffle

Breading for Belly

4oz Fresh Bread Crumbs
1 tsp Cumin
1 tsp Salt
4oz Flour
6oz Egg Whites


Sautéed Vegetable
2oz Burnoise of Carrot
1oz Burnoise of Leek
1 oz Butter
Salt TT
White Pepper TT