Rabbit And Tomato Consommé With Rabbit Sausage Recipe
Summer Squash, Variations of Tomato, Fried Spinach and a Parmesan Tuille. Chef’s Notes: Our first course features locally raised rabbit from Quinn Family Farms in Elk Grove. Rabbit sausage is made with a combination of rabbit, pork, sage and garlic. This sausage joins fresh squash slices, peeled cherry tomatoes, dollops of roasted tomato puree, fried spinach leaves and a parmesan tuille in a bowl. A warm consommé made of rabbit stock, local Watanabe Farm’s tomatoes and mire poix is poured tableside.
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Ingredients
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Rabbit and Tomato Consommé with Rabbit Sausage
Method
Preparation Instructions
- 1
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- 4
Prepare Parmesan Tuille
On a baking sheet, place small mounds of grated Parmesan cheese and bake at 180°C (350°F) for 5-7 minutes until golden. Allow to cool and harden.
- 5
Assemble the Dish
In a bowl, place sautéed summer squash, peeled cherry tomatoes, dollops of roasted tomato puree, and rabbit sausages. Pour the warm rabbit consommé over the top. Garnish with fried spinach and a Parmesan tuille.
