Photography recipe
Fotografía Chef Signature Chef

 METHOD
 
CURED RABBIT
  1. Blitz all ingredients except the rabbit loin.   
  2. Trim the rabbit of any silver skin.    
  3. Place half the cure mix in a container, place rabbit onto cure.   
  4. Cover the rabbit with remaining cure mix.   
  5. Wrap the container and place in fridge...

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 METHOD
 
CURED RABBIT
  1. Blitz all ingredients except the rabbit loin.   
  2. Trim the rabbit of any silver skin.    
  3. Place half the cure mix in a container, place rabbit onto cure.   
  4. Cover the rabbit with remaining cure mix.   
  5. Wrap the container and place in fridge overnight.
  6. Wash off cure mix, dry and slice into long strips.
CONFIT RABBIT LEG
  1. Combine all ingredients and leave in the fridge 12 hours.
  2. Wash off excess cure mix and seal the rabbit legs in a vacuum sealed bag.
  3. Cook for 14 hours at 83c.
  4. Remove the rabbit and pick the meat from the bone.
  5. Dice the rabbit meat and set aside.
PICKLED CARROT
  1. Combine ingredients and bring to the boil.
  2. Once cool place over sliced carrots and leave overnight.
TO SERVE
  1. Combine the rabbit leg and with some mayonnaise and diced carrot.
  2. Roll the pickled carrot and cured rabbit into rings and pipe alternately the rabbit mix and carrot puree.
  3. Garnish with fennel throngs and powder.

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Ingredients 4 persons
  • CURED RABBIT
  • 200 gm sugar
  • 100 gm rock salt
  • 10 each white peppercorns
  • 1kg rabbit loin
  • CONFIT RABBIT LEG
  • 16 each rabbit legs
  • 200gm rock salt
  • 1 each orange peel
  • 10 each star anise
  • 1 bunch thyme
  • 4 cloves garlic
  • 4 each bay leaves
  • PICKLED CARROT
  • 80 gm sugar
  • 100 gm rice wine vinegar
  • 5 gm salt
  • 2 large carrots sliced into strips
  • GARNISH
  • Diced cook carrot
  • Mayonnaise
  • Carrot puree
  • Fennel throngs
  • Fennel powder.
Recipes. The Cook & Chef Institute