Try this sophisticated recipe for wild rabbit with an assortment of carrot based accompaniments.
Put all ingredients into a pan and cook on a low heat until the carrot is dark brown, at least 4-5hrs
Put into a blender and mix until a fine grain is achieved. Do not pass through a sieve
Check the seasoning
Blanch the potatoes in salted boiling water for 30 seconds then refresh in ice water
Drain and lightly oil
Mix the confit with the foie gras, tarragon, onion and duck fat
Using the spring roll wrappers spoon 2 table spoons of the mix onto the wrapper and roll into a sausage shape, folding in the ends
Wrap the boudins in the potato
Fry until golden brown, cut in half and serve with the carrot oil
Pickled Carrot Shavings:
Shave the carrots using a pencil sharpener
Put all ingredients except the carrots into a pan
Cook for 20 mins. Remove from the heat allow to cool
Add the carrots and put into the fridge
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Courtesy of Shane Osborn at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.
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