RABBIT CASSOULET BENEDICT

H2O_BENEDICT_BIG

 

H2O Cajun-Asian Grill
Dan Dunn
 

1 rabbit
2 cups dried white beans
1 oz. carrots, diced
1 oz. onion, diced
½ cup white wine
1 tsp. dried thyme
1 tsp. dried oregano
Salt and pepper
15 eggs
1½ lbs. butter
Splash of Tabasco
Splash of Worcestershire sauce
White vinegar
Breadcrumbs

Braise rabbit in chicken stock for 1 hour 45 minutes until tender. Pull meat off bones and set aside. Soak white beans for a couple of hours. Start beans with carrots, onion, thyme, oregano, white wine and a third of rabbit. When beans are done, set aside. Boil a pot of water over high heat. To make hollandaise sauce, separate egg yolks from whites, whisk egg yolks with a little splash of water until thick (almost like mayonnaise,) then set aside. Add melted butter slowly whisking into egg yolks. Make Johnny cakes with a cornbread mix and place a little mixture of bean with breadcrumbs on a sheet pan. Heat up, then place some beans on a plate with some wilted spinach and a couple of pieces of rabbit. Poach eggs in simmering water with a splash of white vinegar for about 2-3 minutes. Remove eggs, then place on the setup and top with hollandaise.