Rabbit with Mustard….yea this is what “I” prepared at school. The chef did his demo and I was not feeling the recipe that he followed in the textbook, which included shallots, dijon mustard and white wine.

Like seriously? No herbs?

I like my food highly seasoned, so when it was time for me to do my practical, I DID THE DAMN THING. I kept the “white sauce” as per the book but as you can see, I added carrots, butternut squash, onion, garlic, thyme, marjoram, pimento seeds, white wine, and dijon mustard. Too bad we didn’t have any scotch bonnet pepper at school. When the chef tasted my rabbit, he said, “you put some ‘home’ in this!”

My girlfriend at school couldn’t eat the rabbit that the chef had prepared, (talking bout it had a ‘gamey’ flavor), but when she tasted my rabbit dish, she forgot all about her pet rabbit at home. she turned to me and said, “girl, I could eat this rabbit here.” LOLOLOLOLOL

I also made mushroom risotto with parmesan and plated with my rabbit, but I forgot to take any photos of that. All the dishes that my team prepared were awesome: rack of lamb, sausages, Oh I also made basil pesto sauce to go with the fresh pasta that our team had prepared. The chef graded us 19 out of 20. So proud of us!

The chef said we have lots of rabbit at school, so we’ll probably be preparing more dishes with them, next week. I might just jerk one or two of them…..
HOW BOUT THAT?