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Meat

Rabbit shoulder confit with miso, aubergine and honey – Broes Tavernier

19/08/2021

4.1k

Meat

Veal cheek with herb gnocchi and gravy – David Schultz

23/08/2021

3.7k

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Meat

Name: Rabbit shoulder confit with miso, aubergine and honey
Prep time: PTM
Cook time: PTM
Ingredients: FOR THE RABBIT; 6 rabbit shoulders; 2 aubergines; 1 shallot; 1 bundle of chives; 2 liters of goose fat; white balsamic vinegar; 200 g brine salt/pepper; 100 g miso; 50 g dried plums (finely ground); sweet and sour Cevenne onions; mustard salad; nut mix; FOR THE HONEY VINAIGRETTE; 40 g honey; 30 g olive oil; 7 g nut oil; 45 g white balsamic (vinegar); 10 g mustard; 20 g lemon juice; 1 lemon zest

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Rabbit shoulder confit with miso, aubergine and honey – Broes Tavernier

Veal cheek with herb gnocchi and gravy – David Schultz

Meat

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Scallops with black pudding, pork belly and celeriac puree – Didier Verbelen

Granny Smith and sorrel sorbet with sorrel salad – Kris De Roy

Rabbit shoulder confit with miso, aubergine and honey – Broes Tavernier

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Meat

Explore these epic meat recipes from professional chefs. Create a tasty meal with all kinds of locally farmed meat and make fresh meat the star.

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