Rabbit and Apple Wood Smoked Bacon Confit and Green Pea Puree With Soy Truffle Vinaigrette
Rabbit Confit
Ingredients
- 900 g boneless rabbit saddles
- 200 g apple wood smoked bacon
- 20 g fresh thyme
- 5 g white pepper
- 10 g salt
- 5 g ground cumin
- 5 g sweet paprika
- 2 l duck fat or good olive oil
- 10 g peeled garlic cloves
- 5 g whole black peppercorn
Method
Season rabbit saddles with salt, pepper, cumin and paprika. Place in refrigerator, for at least 2 hours, in order for seasonings to properly flavour meat.
Carefully roll rabbit saddles in cylinder shape together with bacon and secure ends.
Place in roasting dish and cover with melted duck fat (or olive oil) and add aromatics: thyme, garlic and peppercorns. Cover with aluminum foil (make sure that is properly sealed) and place in preheated oven on middle rack, approximately for 3 hours.
Remove from oven and cool down to room temperature.
Cut rabbit rolls in to 3oz peaces and reserve until serving.
Green Peas Puree
Ingredients
- 450 g green peas (preferably fresh; if fresh are not available use frozen organic peas)
- 250 ml chicken stock
- 125 ml whipping cream
- 20 g butter
- 5 g salt
- 2 g white pepper
Method
In medium pot, bring 2 l of water (lightly salted) to boil.
Place peas in to the pot and cook for 2 minutes. Strain and place in ice water to stop cooking process in order to maintain bright green color.
Transfer peas to blender and add Cream, butter, salt and pepper.
Blend for 2 minutes, until smooth. Pass through fine strainer and reserve.
Soy Truffle Vinaigrette
Ingredients
- 50 g black pitted olives
- 120 ml Olive oil
- 40 ml Sherry vinaigrette
- 40 ml Soy sauce
- 20 ml Dijon mustard
- 15 ml Truffle vinegar
- 15 ml Truffle oil
Finely chop olives and combine in mixing bowl with all ingredients except olive oil and mix well. Slowly add olive oil in thin stream and continue mixing until all of the oil is used. Store in refrigerator until ready to serve.
Plating
On warm plate apply approximately 2 oz of green pea puree (heated before serving), follow by two 3 oz medallions of rabbit and bacon confit.
Drizzle 1 oz of soy truffle vinaigrette on top of the rabbit medallions and serve.
Enjoy.