Preview of Goat Special Feature!

Happy Friday, Alturians! We are hoping you have a lovely weekend planned. As for us, we are busy butchering and marinading and scheming up specials for the whole Jones Family Farm goats we received from Lopez Island!

We'll show you exactly what we're up to next week, but in the meantime, here's a preview of what Nathan's been doing in the kitchen:

Rabbit : Five Preparations

by Caitlin Collins

ABUNDANT ACRES RABBIT

Five Preparations, Black Garlic, Braised Radish

The rabbit currently on the menu is listed as having five preparations. They are as follows:
1. A buttermilk-fried liver
2. Grilled kidneys
3. Confit leg
4. Saddle-wrapped sausage
5. Roasted rabbit rack

The plate also includes a capunet of rabbit rillette and braised rabbit.

Here's how we do it:

Daytime Sous Chef Scott Klukas receives rabbits whole from Abundant Acres Farm in Toledo, Washington. It is his job to harvest the organs and separate the parts for their different preparations.

He begins by removing the kidneys, which are then marinated in milk, garlic and thyme before being grilled. The liver follows suit and is later buttermilk-fried. The fore quarters are separated and saved to be braised and then cooked confit in duck fat. The hind quarters are reserved for ragu and sausage. 

The saddle, once separated from the rib section, is saved to be wrapped around rabbit sausage.