Ingredients
Ingredients For the sauce500g/1lb 2oz rabbit bones
2 banana shallots, chopped
2 garlic cloves, chopped
50g/2oz tomatoes
1 sprig fresh tarragon
50ml/2fl oz armagnac
600ml/20fl oz chicken stock
50ml/2fl oz milk
salt and freshly ground black pepper
5g/¼oz lecithin (optional)
250g/9oz apricot purée
3g agar-agar
2 loins of rabbit
salt and freshly ground black pepper
8 thin slices pancetta
1-2 tbsp olive oil
4 rabbit kidneys
1 tbsp olive oil
2 banana shallots, chopped
300ml/10½fl oz chicken stock
50ml/2fl oz double cream
100ml/3½fl oz squid ink
1 tbsp tarragon vinegar
2 litres/3½ pints vegetable oil, for frying
400g/14oz Maris Piper potatoes
8 langoustines
100g/3½oz lardo di colonnata, very thinly sliced
2 asparagus spears, woody ends removed
20g/1oz butter
salt and freshly ground black pepper
100g/3½oz samphire
50g/2oz sea aster
olive oil
salt and freshly ground black pepper
12 fresh whole almonds (optional)
Description
This Unusual Rabbit Main Course Is A Medley Of Fresh Flavours From Both The Earth And The Sea.
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