“Bistro Rabbit in a Blanket"
Rabbit and Andouille Encroute, Pickled Vegetable Salad, creamy Mustard Sauce
Ingredients
1lb rabbit meat de-boned from legs
8oz small diced Andouille
1 garlic cloves chopped
2 shallots fine diced
4 oz shitaki mushrooms
½ gal dark Chicken stock
4 sheets of puff pastry 4”x 4”
4oz john Folse Kaskaval cheese grated
¼ oz Fresh thyme
½ oz Cilantro
2oz egg wash (1egg & milk)
Salt & Pepper
Salad
8 baby carrots cut into quarters
½ red onions Julienne
8 Haricote vert cut on the bias
1 tomato Julienne
2 radishes sliced
3oz cane vinegar
S&P
Mustard sauce
¼ cup Creole mustard
1qrt Smiths creamery cream
2tsp Brown sugar
1tsp crystal hot sauce
1tsp lemon juice
3oz Gruyere grated
2os diced shallots
S&P
DIRECTIONS
Sautee off the shallot and mushrooms, add in the rabbit meat, garlic and andouille. Cook for 4 minutes. Add in the half gallon chicken stock and allow to simmer until all the liquid has reduced away. Allow to cool, and then fold in the grated Kaskaval cheese. Season with salt and pepper and add in thyme and cilantro to taste.
Place the puff pastry sheets on the counter and add 2 tablespoons of rabbit and andouille mixture into the center. Brush the edges of puff pastry with egg wash and seal. Bake at 350 degrees for 8 minutes or until golden brown.
Salad – Bring the cane vinegar to a boil, add all the vegetables. Take the pot of heat and allow to cool.
Mutard Sauce – Sautee the shallots. Add in the brown sugar, creole mustard, hot sauce and lemon juice. Add the cream last and bring to a boil. Allow to simmer then fold in the gruyere and cool.
