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Method

Debone the rabbit loin and legs; set the loin aside.
 
Take the drumsticks, mix with cream and egg and strain.
 
Cut the carrots in brunoise, dice the pistachios and truffle, add to the filling; add salt, pepper and Armagnac. 
 
Insert the filling in the midst of the loin, cover with film and place in a steam oven at...

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Method

Debone the rabbit loin and legs; set the loin aside.
 
Take the drumsticks, mix with cream and egg and strain.
 
Cut the carrots in brunoise, dice the pistachios and truffle, add to the filling; add salt, pepper and Armagnac. 
 
Insert the filling in the midst of the loin, cover with film and place in a steam oven at 62ºC for 40 mins (58º at the centre); cool rapidly. 
 
Colour the rabbit bones, add the aromatic decoration and impregnate.
 
Pour juice over and reduce to glaze.
 
Add the olive oil and truffle. Set aside. 
 
Peel the carrots and make a purée; keep the baby carrots for when serving. 

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Ingredients 4 persons
  • FILLING
  • 2 boneless rabbit drumsticks
  • 1 carrot
  • - Pistachio
  • 1 whole egg
  • Cream
  • Armagnac
  • salt
  • pepper
  • truffle
  • TRUFFLED RABBIT VINAIGRETTE
  • Rabbit bones
  • Carrot
  • Celery
  • Onion
  • Truffle
  • Olive oil
  • Sprig (various).
Recipes. The Cook & Chef Institute