Another one out of Cut to follow the entree of liver ravioli. I adapted this dish a little by ditching the puy lentils in favour of a simple jus with sautéed mushrooms as a sauce.
Another absolutely gorgeous dish courtesy of Josh Emmett. The rabbit is stuffed, tied and rolled into a cling film parcel and cooked just under simmer for about 17 minutes, finishing it off in a pan with some butter.
Yummy yummy scrummy scrummy. Really. As with all dishes of this nature I balance the sauce at the end with Jerez sherry vinegar, salt and sugar (a touch sometimes brings a sauce together).
Truffle oil is used here. I am so over celebrity chefs completely dissing truffle oil (yes Bordain that's you). We in Dubai don't have access to truffles at all. Not possible. Even if we did they'd be so crazily priced it would push the option out of my budget limit without a doubt. Why the heck shouldn't we feel OK about using a drop or two of truffle oil to bring that earthy truffle flavour to a dish that no other ingredient can provide? OK so the truffle oil often contains no actual truffle. Who cares???
Thanks Josh for being realistic about this often derided ingredient!
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