Saddle of Rabbit in Applewood-Smoked Bacon with Caramelized Fennel and Fennel Oil

Saddle of Rabbit in Applewood-Smoked Bacon with Caramelized Fennel and Fennel Oil
Saddle of Rabbit in Applewood-Smoked Bacon with Caramelized Fennel and Fennel Oil

After cooking lobster, I thought I should do a meat dish from the cookbook next.

The meat recipes in The French Laundry Cookbook are not your typical steak and potato kind of dish. They are rather exotic – veal, venison, lamb, rabbit, and the least exotic among all, prime beef short rib.

There is a whole page where Thomas Keller describes himself butchering a live rabbit for the first time, an experience that has taught him how to respect and use the whole animal product without any waste, which is fascinating and inspiring.

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Please visit the page on Cooking the French Laundry

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