Mini Rabbit Porchetta. Porchetta.
Автор: Scott Rea
Загружено: 2017-09-11
Просмотров: 21333
How To Cook Rabbit, with an Italian twist, A gamey take on the classic Porchetta. The legs and loin of rabbit are de boned, then sprinkled with garlic, herbs, lemon zest and fennel pollen.Then wrapped in prosciutto and rolled into a parcel.
One is cooked sous vide for 2 hours and seared in a pan. The other is flash fried in the pan then roasted in a hot oven.
A great way to prepare wild rabbit
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
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