We did, and he was delicious!
It's always really exciting to get in whole animals and these little guys are no exception. We will be using them in two places on the menu:
A mixed rabbit grill, that will use the saddle, leg and thigh. They will get a marinade of house preserved lemon, extra virgin olive oil, garlic, parsley and a little mint. They cook super fast and stay juicy and awesome…simple food mmm.
All of the other parts are going to be house smoked, braised, pulled and used to fill our empanadas. We added sherry soaked raisins, olives and pepitas. On the plate will be our tomato-ginger marmalata and a valdeon espuma.
The goal is always to waste nothing, so it's a fun challenge for us in the kitchen to come up with creative ways to do so. It’s about respect for the animal and the chance to make something from nothing. As you can tell from the photo we are having tons of fun and can't wait for everyone to come join us in a couple of weeks!
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