Rabbit
February 17, 2007 by seanbrock
The rabbit was deboned, glued and rolled…..It is then cooked in duck fat at 60 degrees C for 1 hour….We then wrapped it in swiss chard and served it with mustard consomme
The rabbit was deboned, glued and rolled…..It is then cooked in duck fat at 60 degrees C for 1 hour….We then wrapped it in swiss chard and served it with mustard consomme
