Rabbit Butchery - How to French a Rabbit Rack Video

Описание: Chef Sarah Wong demonstrates how to french the bones of a rabbit rack. This exceptionally delicate cut can be served as an appetizer, amuse, or used in garnishes.

Buy Rabbit: http://www.marxfoods.com/rabbit

Buy Rabbit: http://www.marxfoods.com/products/rabbit

Transcript:
"What we want to do, is we want to take all this surface meat off. Sometimes it's referred to as "flap meat" although there isn't any flapping going on with this animal.

So we just take that away, being very careful not to cut into the loins that are back here [along the spine].

So I've found that the easiest way is to identify where the cartilage is. So you'll see where the ribs will actually change direction, so you've got a chevron of cartilage going this way, and then the ribs coming to meet them this way.

So the easiest way to remove that is to turn the carcass on its side, like this, and to just take your knife from the neck straight down, so that you separate that right there.

Repeat the process on the other side by just going straight down from the neck. [Being able to see the ends of the bones where the cartilage was] is going to become a very crucial thing to make note of when you go to french the bones because you'll want those to be completely exposed and away...and just to be able to see the bones.

Now at this stage we want to take the neck and the short ribs away, so we count 1, 2, and between the second and the third rib we make an incision there, and 1, 2, between the second and the third rib there.

We're going to remove the neck and the short ribs as well as those tiny little lungs.

Cut on either side of chine bone.

So at the bottom of this curvature is literally where that loin ends. So if we follow that down, we want to make a stitch mark, or a score mark, straight through. So we go straight down, make little stitch marks all the way through, like this. Then we want to even these bones out.

So we want to split the difference, we're going to push them together in a nice straight line. Then we're going to take our knife, clean that off.

So basically what we're doing is we're peeling the bone away from the membrane. So if we get stuck, and it's not coming away cleanly, the best way to fix it is to just take the tip of your knife and scrape it a little bit more.

I like to do what I call the garden rake. So, I set this down on the cutting board & I step on the garden rake. Then I just come underneath, cut that membrane away.

So to do the crown, the only thing that you would change is you would just stuff it with forcemeat, for some sort of an appetizer. Or some sort of edible foam..."