8:30 a.m. instruction. 12:30 p.m. practical. Very little time for this wicked one to rest.
I heard all sorts of comments today,
“Little Bunny Foo Foo,”
“Peter Cottontail,”
“The Velveteen Rabbit.”
As you have deduced – rabbit was the plat du jour.
Rabbit – tastes like chicken – is rather simple to cook. Like chicken, it cooks quickly, stays moist, and needs little seasoning. Giggles aside. Rabbit does taste like chicken. Sweet chicken. One of my favorite meats.
After portioning the rabbit, which included; whacking off the head, pulling a membrane off the kidneys, trimming the liver, yanking out the lungs, and discarding the heart, we browned it. Brushed with mustard. Deglazed with a little bit of white wine. Added some shallots and garlic. Seasoned with rosemary. And baked for about 15 minutes.Le Cordon Bleu is a big fan of turning vegetables. (For the record, I am not) So. After turning potatoes we sautéed them in butter and oil. Seasoned with salt and parsley. Alors, our side dish.
To keep our rabbit from feeling incomplete, its liver and kidneys - skewered on a rosemary sprig – accompanied the meat. For flavor the skewer was quickly sautéed in a douse of butter. Devine!
Hare today. Lapin à la moutarde tomorrow.
Instruction #13 – Traditional Recipes- Poivrade artichokes à la Grecque (Greek) style with spring vegetables
- Rabbit with mustard, sautéed potatoes
- Vanilla, tea, and caramel cup custards
I grew up on rabbit!!! Not as fancy as what you cooked but delicious anyway. We raised them so dinner was right out by the barn. Thanks for the memories as I occasionally have some now and then.
ReplyDeleteI love your blog. I love your pictures, your commentary, and I deeply appreciate that you take the time and effort to let us experience Le Cordon Bleu vicariously through your writing.
ReplyDeleteKeep on rocking, Tony!