IPA Braised Rabbit Leg

Ingredients

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

Preparation

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

• Type: Entree
• Cost: $11-$20
• Categories: Recipes
• Tags: Entrée, Gourmet
• Print