Grilled Rabbit Sausage with Ginger & Green Peppercorn Demi-Glace, Black Truffle Escaoutoun
Ariane Daguin’s rabbit sausage is grilled over a wood fire then briefly braised in a roasted game stock demi-glace with green peppercorns, scallions and Domaine de Canton ginger liqueur. Served with black truffle escaoutoun..




















lynn byrd said,
March 27, 2010 at 8:49 pm
Amazing.
Are you working on that screen-licking thing we talked about last year?