We have wanted to do something with Rabbit for a while. The dish came together even better then we imagined. We made a Rabbit and Foie Gras mousse with the fluid gel technique. We sear off the Foie and Rabbit, mix it in to a soup, strain it, and then add agar agar. We then let it set and blend the mixture smooth in a Vita mixer. After passing the fluid gel through a strainer, the pulp thats left is then used to make Rabbit "Nuggets."
On this plate we also feature Pine Buds. These little green shoots are something that we have been trying to get hold of for two years. It's a very short season for Pine Buds. We pick the spring shoots from the pine tree branches befor the needles get hard and we saute them slightly in butter. this dish is Currently on our Tasting menu and we plan on keeping it until pine bud season runs out.....
Rabbit- Foie gras Mousse, Sauted Pine Buds, Apricot Puree, Apricot Paper,Nutmeg froth, Nutmeg tuille, Rabbit "Nuggets"
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