ingredients
- Farm rabbit leg
- Normandy demi-sel butter
- Extra-virgin olive oil
- Celery
- Carrots
- Onion
- Sage and rosemary
preparation
Make the ragout following the classic method. Finely chop a little celery, carrots, onion, sage and rosemary. Cut the rabbit legs into small cubes. In a pan, brown the vegetables with salted butter and mild extra-virgin olive oil. Add the rabbit, seasoning well. Pour in a splash of aromatic white wine. Cook for 3 hours, gradually adding boiling vegetable stock.
ingredients
- Rabbit livers
- Vermont Kurozu Marusho
- Onion
- Sage
- Rosemary
- Sarawak black pepper
preparation
Rinse the rabbit livers under running water for 10 minutes. Remove from the water then marinade them in Kurozu Vermont Marusho vinegar for 2 hours in the fridge. Drain and blot with food-grade kitchen paper. Brown the livers in a pan with onion, sage, rosemary and black pepper. Add a dash of aromatic white wine. Vacuum-pack in a cooking bag. Bake at 65° C for 30 minutes. Homogenise by adjusting the saltiness.
ingredients
- Rabbit kidneys
- Vermont Kurozu Marusho
- Normandy demi-sel butter
preparation
Rinse the rabbit kidneys under running water for 10 minutes. Remove from the water then marinade them in Kurozu Vermont Marusho vinegar for 1 hour in the fridge. Drain and blot with food-grade kitchen paper. Thread the kidneys onto a wooden skewer and brown in a pan with salted butter over high heat.
Assembly and finishing
Proceed with the risotto as usual. Cook until al dente then cream with salted butter and Parmesan cheese. Plate by forming a small hole in the centre of the risotto, fill with the liver dressing. Place the warm kidney skewer on the side.