This is how most rabbits come in. The liver, heart, and kidney are included. I was fortunate enough to work at Dreamdance under Brandon Wolff. We had a duo of rabbit on the menu. I started as an intern and worked my way onto the regular crew. I did a rotation through all the stations veg prep, starch prep, garde manger, sauce, and butcher. All of the prep and cooking at the restaurant was very simple and basic. i mean that in the best possible way. We got 90% of our produce from farmers around madison. we choose to show off those flavors and stick to the seasons. We used asparagus for two months, that's it. Since we chose to show off local produce (poultry and meat when available) we generally didn't manipulate the proteins to much. Most of the meats and fish were cooked very straight forward. Rabbit was cooked two different ways. The hind legs were braised with white wine. The loin was wrapped in bacon and roasted. This is still my favorite way to cook rabbit.
Rabbit isn't featured much in Milwaukee. A lot of cooks have not worked with it. I showed Kurt and Chelsea how to cut one, then let them practice.
First remove the hind quarters.
Next, cut through the top of the loin.
Cut the loin away from the bone while keeping the flank attached
Cut off the fore quarters
Split the rack. French the rack. Very tedious.
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