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