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Started the prep for tomorrow's new years main.
Rabbit broken down. Saddle is resting in the fridge (will get stuffed with a chicken mousse, wrapped in Serrano ham and roasted).
The legs have been confited and picked.
The leg meat will get chopped up, rolled into balls, turned in egg and panko and deep fried tomorrow.
Quite pleased with the butchering for never having done rabbit before.
Nom!
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Looks like it will be a great meal.
Rabbit.......it's whats for dinner......!
"Either He's Dead, Or My Watch Has Stopped....."
Groucho Marx
I bought 5lbs of king crab legs and some beautiful filets for tomorrow.
The rabbit balls sound awesome: how long did you do the confit?
It is now my duty to completely drain you.
I'm cooking my first beef brisket tomorrow for 5 people - I have 2kg of the stuff. Excited.
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Done the balls with duck leg earlier and those turned out great.Originally Posted by CanadianStraps
The rabbit legs were confited for a good 2,5h I think, didn't really time it. Pulled them when the meat started to come off the bone. Since confit not really worried about going too dry.
Will season the chopped meat, mix in an egg and some flour and then roll them, before panko coating.
Been meaning to do beef brisket a long time but not gotten around to it. Let us know how it turns out
Wait !, real rabbit balls ?
I think I'll pass
Will do.
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Method?
It is now my duty to completely drain you.
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