Fresh rabbit is brined in black ale and fresh ginger for 24 hours, then dredged in sprouted rye flour seasoned with herbs and spices and shallow-fried until golden brown. Serve with mashed potatoes and giblet gravy.. 1 fresh rabbit, cut up in the usual manner 2 12oz bottles black ale 2 tablespoons freshly-grated ginger … Continue reading Black Ale and Ginger-Fried Rabbit
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..
Pasture-fed rabbit is dusted with Cajun-seasoned sprouted spelt flour, then shallow-fried in duck fat until golden brown. Served in a sauce of stock, fresh cream, champagne vinegar, thyme, oregano and bay with creole mustard, bell pepper, celery, onions and garlic. A delicacy, sautéed liver and kidney are served as an accompaniment.. For the Rabbit 1 … Continue reading Pan-Fried Rabbit with Creole Mustard Cream Sauce
Loin of rabbit with pancetta, porcini, wild onions, garlic and sage.. Sauté pancetta in a teaspoon of clarified butter until most of the fat has been rendered. Turn the heat up to medium-high, then add thick pieces of porcini mushroom and continue to cook until golden brown. Season strips of rabbit loin with sea salt … Continue reading Loin of Rabbit with Pancetta, Porcini and Wild Onions
Local, pastured rabbit in a sauce of game stock, shallots, mushrooms, thyme and fresh cream.. Break down a fresh rabbit by removing and splitting the leg quarters and removing the saddle, backbone and ribs and splitting the loin into 2 boneless halves. Be sure to examine the liver- it should look and smell perfectly fresh … Continue reading Rabbit Fricassée