Rabbit Meatballs

Rabbit meatballs with falafel, pine nut “risotto”, goats milk foam and licorice. We looked everywhere for these skewers, finally we found them on Williams and Sonoma’s website. I ordered them online, they came in and were too long, so we cut them down and then had points put back on them. The meatballs were a mixture of ground rabbit legs, foie gras, carrots, garlic, fat back and Middle Eastern spices like zhatar. The falafel was soaked chic peas, garlic, parsley, mint, basil and thaini paste. To make the pine nut risotto we soaked fresh pine nuts in water overnight. Then sweat some shallots in butter and cooked the pine nuts in the exact style of risotto, adding stock slowly and finishing with whipped cream and parmesan cheese. It really played tricks on your mind because it looked just like rice and had the creamy texture like risotto, but eat it and you will see that it ate like rice also. Crazy, but the flavor was intense pine nuts. This led to other dishes for tastings but this is the only dish that made the menu with the pine nut “risotto”. As a sauce we infused fresh goats milk with herbs and garlic, then added coarse lecithin and foamed it, this gave a good acidic richness to the dish that needed some lightening up. We finished with a rich rabbit reduction that had a good amount of licorice root in it and then melted black licorice into the sauce. It gave it a great dark color and a bite of anise. It was a pretty sexy dish that too a bit of time to get its legs on the menu, but once it did the comments were strong. Thanks to Jason Varney for this titties picture.

Comments

[Nick N]

chef that looks sick

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