Rabbit recipe and its side dishes

30 Cream Cheese, Fat Free
2 Chervil, dried
1 tsp Pepper, black
2 Tarragon, ground
1 tsp Salt
50 Palm Oil
100 Corn Oil
100 Green Beans (snap)
2 clove Garlic
2 clove Garlic
100 Shiitake Mushrooms
30 Shallots
100 mL White Wine
600 Rabbit Meat
15 Cornstarch
3.50 tbsp Crisco Pure Vegetable Oil
4.50 tbsp Crisco Pure Vegetable Oil
2 serving Oil Extra Virgin Oilve Oil 1 tb
3 serving spring rolls, rice paper wrapper, estimation
1 tsp Central Market Organics Whole Grain Mustard
450 gram(s) Celeriac
0.20 cup 365 organic dried cranberies
7 oz Carrots - Bolthouse Farms - Baby Cut Carrots - Raw
2 serving Mushrooms, Fresh, White Button, Sliced (3 oz / 85g)
2 cup Veal Stock
450 gram(s) Hannaford Eastern Russet Premium Potatoes, (med potato)
0.6 cup Whole Wheat Flour

1.Grate the potatoes and add the celeriac, after seasoning with mustard then adds dry cranberries.make a 45g cake and pan fry until golden the bake ar 475F for 5 mins.
2.saute shallots in vegetable oil then add half of white wine cook until tender.add half mushroom, pistachio.put on the baking tray.combine cooked mushroom, nuts, and cream cheese with ground rabbit seasoning with herbs and salt.roll the rabbit as ballotine shape then sear all sides and put in the oven at 350F until getting 160 internal.Deglazed with remaining white wine then add mushroom and jus.
3.blacnch the veg in salted water after sauteing in palm oil and season.


Serving Size: 3