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Truffles

Truffle Flavoured Oils and Vinegars

Condiments and Truffle-Flavoured preparations

Artichoke Puree with Black Truffle

Avocados Stuffed with Truffled Seafood

“Epeautre” Wheat Risotto with Truffenade

Cheese Platter with Truffled Sweets

Chicken Breasts with Morels and Truffle Juice

Foie Gras with Truffled Jelly

Fresh Pasta Bathed in Truffenade

Guacamole with Truffles

Leg of Lamb with Truffled Ragout

Rabasse Celeriac Remoulade

Rabbit in Mustard Sauce with Truffles

Rack of Lamb with Truffled Mustard

Risotto with Truffenade and Asparagus Tips

Rolled Omelet with Truffenade

Salmon, Blinis and Truffle

Sauteed Langoustines with Truffle & Broomflower jelly

Steamed White Asparagus with Truffled Vinaigrette

Truffenade Aperitif Cake

truffled Filet Mignon in Crust

Truffled Fish

Veau facon Strogonoff à la Truffe

White Sausage with Truffenade

Wrapped Foie Gras with Truffenade

Wrapped Mozzarella with Truffenade

Truffles Sauces

Honey and Truffle Chutneys

Wild Mushrooms

Professional ingredients

Truffles

Rabasse Spray

Black Truffle Oils and Vinegars

Condiments and Truffle-Flavoured preparations:
Rabbit in Mustard Sauce with Truffles

Serves 4

Truffières de Rabasse Ingredients

Black Truffle Oils

Black Truffle Oil

Black Truffle Mustard (5% of Truffles)

Other ingredient :

Truffle Olive Oil from Truffieres de Rabasse
Black Truffle Mustard from Truffieres de Rabasse

Whole Rabbit, cut in 4 pieces
Sea salt
Freshly ground pepper

The recipe

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1. Preheat the oven to 400°F (200°C).

2. Season the rabbit with salt and pepper. Brush each piece of meat with the Truffle Oil.

3. Roast for 30 minutes.

4. Half way through, brush the meat with The Black Truffle Mustard.

5.Finish roasting over moderate heat for 20.

6.Serve with fresh pasta.

My advice: Sometimes we forget to put rabbit on the menu, but it is so good, quick, and simple to make. Eat rabbit more often!