And this brings us to the third course of Spring Quartet. To continue with the Easter theme it was only fitting that the Easter Bunny were incorporated.

The concept behind the dish is bunnies love carrot.  So using modern techniques we took carrots and transformed them, using carrots as a sauce and in the cocktail. For the rabbit we made a “Melted Carrot” to add color but more importantly a sauce. The cocktail was Mango, Habanero, and Carrot juice with white rum, Caramalized carrot chip as garnish. Do You Even Carrot All? 

Easterbunny

2 Leg of Rabbit (Frenched)
3 Parsnips
4 Carrots
6 Shallots
100ml Heavy Cream
50g Butter
Salt
Ultratex
Oil for Confit (Duck fat, if available)

Start off by placing the rabbit legs and fill a cast iron pot, or a oven proof dish, your preferred oil. Make sure all the legs are completely covered by the oil. Cook in the oven at 115c for 3 hours, or you can use your sous vide (62c/3-4 hours). I preferred it cooked in using the regular method in the oven. The rabbit still had a little bit of the stringiness that you would expect from a rabbit jumping around joyfully. Sous vide created ultra tender legs just falling apart as you looked at them. Dice up the shallots and add it to a pot with a little oil to caramelize.

Make the parsnip puree by boiling the parsnips, cutting them into cubes makes them cook quicker. Get your masher out, or if you have a high powered blender blitz them up. If you follow French rules and really want to make it luxurious, bump up the butter to be equal to the parsnip. Add the milk and butter,season with salt and pepper to taste.

Cut of the tops of the carrots (keep them), and juice. Trim and clean the tops to make them look nice and don’t have any grit. Blanch the top and add Utlratex to the carrot juice. Ultratex is a starch which helps thicken sauces and juices without adding flavor.

See you next time. Hungry Eyes Full Heart, Can’t Lose!