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IPA Braised Rabbit Leg

IPA Braised Rabbit Leg

Chef Lee Sepaniac | Culinary Specialist, Gourmet Food Group

Portion Cost: $11.18
Suggested Menu Price: $24.95

Tri-Color Orzo with almonds and Blood Orange Oil, Whole Grain Mustard Sauce, Roasted Brussels Sprouts


Braised Rabbit Leg

  • Rabbit, Leg, 8 Oz avg.
  • 1 tbsp. All Purpose Flour
  • S/P
  • 4 oz. IPA beer
  • 1/4 oz. Prepared Chicken Demi- Glace
  • 2 oz. Water

Whole Grain Mustard Demi Glace

  • 1/2 oz. Minced Shallot
  • 1/2 oz. Minced Garlic
  • 1 oz. Mustard, Dijon, Maille, Whole Grain, 1 X 8.6 # Jar
  • 1/2 oz. Sherry
  • 1/2 oz. Prepared Chicken Demi- Glace
  • 2 oz Water

Tri-color Orzo

  • 1/4 cup Pasta, Orzo, Rainbow, Tri-Colored, Italian
  • 1 tsp. Spice, Smoked Paprika, Sweet Spanish, 5# Cs
  • 1 Tbsp. Toasted, Sliced Almonds
  • 1/8 oz. Oil, Olive, Organic, Crushed Blood Orange

Roasted Brussels Sprouts

  • 1/2 oz. Sliced Shallot
  • 4 oz. Brussels Sprouts
  • 1/8 oz. Pomegranate, Arils, Dried, Sweetened


Braised Rabbit Leg

  1. Lightly Dredge Rabbit leg in flour after seasoning and brown on both sides in a sautee pan.
  2. Whisk the chicken demi-glace and beer into the water, then transfer the browned leg into a braising pan with the stock. Braise for about 1 hour at 350 degrees

Whole Grain Mustard Demi

  1. Sweat shallots and garlic in a few drops of vegetable oil until translucent and then deglaze with sherry wine and reduce to sec.
  2. Add water and whisk in 1/2 oz of Chicken Demiglace and the mustard and bring to a simmer, then reduce by half

Tri-color Orzo

  1. Cook Orzo in boiling water and then shock with ice water, reserve refrigerated.
  2. To pick up, reheat the orzo in 1/2 oz of chicken stock and finish with the paprika, almonds and blood orange oil.

Roasted Brussels Sprouts

  1. Roast the sprouts whole in a cast iron pan 20-30 minutes with sliced shallots, toss with pomegranates

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