He took the juiciest leg and neck meat, slicing each piece down the middle...... and layered them so they could be wrapped into a single ballotine tube. Then he sautéed it in a frying pan, successfully subduing its distinctive odor while cooking it to perfect juicy tenderness!The sauce was a red wine reduction using hare bone fond and meat...... which was then infused with foie gras, chocolate and the hare's own blood, making it the perfect accompaniment.
-Yuto Tsukuda
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