Braised Rabbit Leg With Mushroom Filling In Grappa Raisin Sauce

Ingredients

4 piece rabbit leg

2 piece rabbit shoulders de-boned, meat minced

120 grams button mushrooms minced

60 grams shiitake mushroom minced

1 piece egg yolks

210 grams brown stock alternatively demi glace

30 grams carrots medium dice

20 grams celery medium dice

40 grams onions medium chopped

50 millilitres dry white wine

40 grams raisins

60 grams butter unsalted

30 millilitres vegetable oil for frying

60 millilitres grappa

pepper from the mill

sea salt

Chefs Pencil

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