Pot Roasted Rabbit With Herb Dumplings

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Pot Roasted Rabbit With Herb Dumplings

Pot roast rabbit
herb dumplings
turned vegetables

served on large gourmet bowl

Makes 1 serve

0.5 ea : Rabbit Whole - per kg
1 ea : Rabbit Leg Confit
90 g : Herb Dumplings - 500gr
90 g : Carrots
90 g : Courgette Green - per kg
10 g : Bean French Extra Fine
1 g : Tarragon Fresh
1 g : Marjoram Fresh
2 g : Chervil Fresh
5 g : Wild Mushroom Mix - 1kg
5 g : Onion Shallot - per kg
1 g : Salt Cooking
0.5 g : Peppercorn Whole Black

225 g : Onion Size 2
1 ea : Egg Size 3 (= 50gr each)
2 g : Tarragon Fresh
2 g : Marjoram Fresh
3 g : Parsley Flat Fresh
2 g : Garlic Fresh - per kg
10 ml : Oil Olive
15 ml : Milk semi skimmed
1 g : Salt Cooking
0.5 g : Peppercorn Whole Black

- Robo the bread rolls, but leaving rough
- chop onions finely and sweat off with crushed garlic and oil
- add bread to onions, seasoning and chopped herbs
- add eggs, milk and mix well
- shape dumplings into 30gr balls and poach in chicken stock for 1 minute
- chill and use as required