Ingredients

Rabbit 1 boned, saddle of Rabbit Salt & Pepper 200 g caul fat Chicken Mousse 1 small fillet Chicken 1 egg white only Cayenne pepper Salt 80 ml Cream Stuffing Olive Oil 1 finely chopped shallot 1 Garlic Clove finely chopped 400 g shiitake mushrooms 50 g Mushrooms Trompette Salt & Pepper 4 sprigs Thyme 1 Bay leaf chicken stock blanched spinach leaves pat dry Sauce 500 ml veal stock 500 ml chicken stock 1 stick Celery chopped 1 small carrot chopped ½ Onion diced 1 Leek chopped Tarragon 60 ml Hazelnuts oil Cream To Serve 2 large Desiree Potatoes shredded and fried mixed Lettuce leaves vinaigrette Hazelnut oil Lemon Juice Mustard roasted Hazelnut

Description

Place Olive Oil In Pan, Add Shallots, Garlic And Sliced Trompete And Shitake Mushrooms. Season With Salt And Pepper. Sautee, Let Cool Then Chop. Mix 2/3 Mushroom With 1/3 Chicken Moose To Make The Stuffing. In Another Pan, Gently Fry Oil, Shallots, Garl

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