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This entree is dramatic - especially with the bright carrot puree. Don't be intimidated by rabbit. It's actually quite similar to chicken in how you cook it. In this recipe, we braise the legs and sear the loins inside prosciutto. For rabbit, be aggressive with your seasoning - especially with braising. This is one of the main differences between restaurant cooking and home cooking...in the home, most people are afraid to season effectively.
Richard is not only a chef, but also a culinary designer, working all over the east coast. He and his wife reside in Atlanta, Georgia with their two weimaraners and are expecting their first child in the spring. He is known for his innovative and personal take on classical cuisine and has studied under luminaries such as Thomas Keller, Daniel Boulud, and Ferran Adria. Richard believes cooking is an art and a craft and food is meant to stimulate on many levels. He incorporates global ingredients, modern cooking methods, wit and a sense of humor to all his food. He says if he were a food he would be an artichoke. "It's tough, difficult to work with, even dangerous at its core; but when you come down to it, it's simple, beautiful and delicious."
