
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
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
- Lightly Dredge Rabbit leg in flour after seasoning and brown on both sides in a sautee pan.
- 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
- Sweat shallots and garlic in a few drops of vegetable oil until translucent and then deglaze with sherry wine and reduce to sec.
- 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
- Cook Orzo in boiling water and then shock with ice water, reserve refrigerated.
- 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
- Roast the sprouts whole in a cast iron pan 20-30 minutes with sliced shallots, toss with pomegranates
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