Monday, February 7, 2011

Rabbit Ravioli

Today we made some raviolis for our lunch entree. The rabbits were braised for a few hours in stock until they were tender enough to shred. The livers were marinated in cognac and blended into a mousse. The raviolis were filled with both forms of rabbit and quickly boiled. We topped the raviolis with a salsify cream and apricot habanero jam.




1 comment:

Slade said...

YUMMMMMMMMMMMMMMMMMMMMM I reposted this on FaceBook...