Coffee-Ancho Rubbed Rabbit Tenderloin
Coffee-Ancho Rubbed Rabbit Tenderloin
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Rating: 5
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Servings
8 people
Servings
8 people
Coffee-Ancho Rubbed Rabbit Tenderloin
Coffee-Ancho Rubbed Rabbit Tenderloin
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings
8 people
Servings
8 people
Ingredients
TO MAKE THE RUB
FOR THE RABBIT TENDERLOIN
FOR THE PUMPKIN SEED POWDER
FOR THE JALAPENO HONEY
Servings: people
Units:
Instructions
  1. TO PREPARE THE RUB Combine coffee, chili powder, sugar and salt in mixing bowl. Drizzle 1 tablespoon of grapeseed oil onto the rabbit tenderloins heavy season with mixture. Heat large saucepan with remaining oil and sear rabbit on all sides till cooked through, 2-3 minutes. Place onto dry paper towel. Serve hot.
  2. TO MAKE THE PUMPKIN SEED POWDER Combine all ingredients in food processor. Mix till all comes together. If mixture is still wet, add more tapioca maltodextrin and mix. Strain mixture through medium size hole strainer. Keep dry till time to plate up.
  3. FOR THE HONEY Place honey and jalapeño in small sauce pot and simmer over low heat for 20-30 minutes. Strain keep in small squirt bottle and room temp till plate up.
  4. TO PLATE DISH In the center of square shaped plate, place three pieces of cooked rabbit. Add two pieces of chocolate panna cotta around rabbit. Drizzle plate with honey and chive oil. Sprinkle powder on corners of plate and top rabbit with micro greens.
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