Rabbit
o Loin
o Rack
o Leg
Rabbit jus
o Chopped tarragon
o Tarragon oil
Barigoule veg
o Onion 25
o Carrot 50
o Mushroom 50
o Pancetta 50
Steamed XL lango – 85C, 2 min
Turned petit violet artichoke
o Barigoule 25/50/50/50
Artichoke puree
Wood sorrel (7-8 pluches)
Lango foam
Rabbit
o Loin
o Rack
o Leg
Rabbit jus
o Chopped tarragon
o Tarragon oil
Barigoule veg
o Onion 25
o Carrot 50
o Mushroom 50
o Pancetta 50
Steamed XL lango – 85C, 2 min
Turned petit violet artichoke
o Barigoule 25/50/50/50
Artichoke puree
Wood sorrel (7-8 pluches)
Lango foam
Rabbit:
In a cast iron pan begin by roasting the rabbit leg, then in the same pan add the tied loin, and finally the rack. Baste with butter.
Remove the rabbit to rest, pour out the butter and deglaze the pan with chicken stock. Add barigoule veg mix and cook in the stock. Add rabbit jus and monté the sauce with butter, finish with sherry vinegar.
Tarragon chop in saucier to the pass. Top with tarragon oil.
Our rabbits are French farmed, from Brittany, the Loire valley or Poitou-Charente, raised on parks to mimic their natural habitat and raised on a 100% vegetable diet.
Artichokes:
Turn artichokes into 0.3% ascorbic water. Bag with barigoule veg (maxi brunoise), chicken stock, evoo, thyme, crushed garlic and salt.
Check seasoning, pancetta will vary in saltiness.
Steam at 95C for 40 min.
Halve or quarter depending on size, remove core. Pick up in beurre monté, reduce to glaze.
Rabbit:
Legs- Debone thigh, wet meat glue to seal the gap, rest overnight.
Rack- French trim
Loin- Truss
All else- Sauce
Lango Coco Foam
Sweat down the veg with salt until aromatic. Pour in the lango redux and coconut milk, bring up to a boil. Pull away from heat and let steep until cooled. Squeeze through chinois. Thicken 0.4% XG. ISI, charge once.
Artichoke Puree
Steam the artichokes in a bag, blend til smooth in vitamix, season and emulsify with remaining ingredients.
Rabbit Jus
Hard roast the rabbit bones, add aromatics and sweat o` until fragrant. Deglaze. Refresh daily with rabbit trim.
Rabbit
o Loin
o Rack
o Leg
Rabbit jus
o Chopped tarragon
o Tarragon oil
Barigoule veg
o Onion 25
o Carrot 50
o Mushroom 50
o Pancetta 50
Steamed XL lango – 85C, 2 min
Turned petit violet artichoke
o Barigoule 25/50/50/50
Artichoke puree
Wood sorrel (7-8 pluches)
Lango foam
Rabbit
o Loin
o Rack
o Leg
Rabbit jus
o Chopped tarragon
o Tarragon oil
Barigoule veg
o Onion 25
o Carrot 50
o Mushroom 50
o Pancetta 50
Steamed XL lango – 85C, 2 min
Turned petit violet artichoke
o Barigoule 25/50/50/50
Artichoke puree
Wood sorrel (7-8 pluches)
Lango foam
Rabbit:
In a cast iron pan begin by roasting the rabbit leg, then in the same pan add the tied loin, and finally the rack. Baste with butter.
Remove the rabbit to rest, pour out the butter and deglaze the pan with chicken stock. Add barigoule veg mix and cook in the stock. Add rabbit jus and monté the sauce with butter, finish with sherry vinegar.
Tarragon chop in saucier to the pass. Top with tarragon oil.
Our rabbits are French farmed, from Brittany, the Loire valley or Poitou-Charente, raised on parks to mimic their natural habitat and raised on a 100% vegetable diet.
Artichokes:
Turn artichokes into 0.3% ascorbic water. Bag with barigoule veg (maxi brunoise), chicken stock, evoo, thyme, crushed garlic and salt.
Check seasoning, pancetta will vary in saltiness.
Steam at 95C for 40 min.
Halve or quarter depending on size, remove core. Pick up in beurre monté, reduce to glaze.
Rabbit:
Legs- Debone thigh, wet meat glue to seal the gap, rest overnight.
Rack- French trim
Loin- Truss
All else- Sauce
Lango Coco Foam
Sweat down the veg with salt until aromatic. Pour in the lango redux and coconut milk, bring up to a boil. Pull away from heat and let steep until cooled. Squeeze through chinois. Thicken 0.4% XG. ISI, charge once.
Artichoke Puree
Steam the artichokes in a bag, blend til smooth in vitamix, season and emulsify with remaining ingredients.
Rabbit Jus
Hard roast the rabbit bones, add aromatics and sweat o` until fragrant. Deglaze. Refresh daily with rabbit trim.
