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1 bite · 2 chews
The Rabbit Fur Doctrine
A one-inch rabbit rillette round with grain mustard & cornichon — low-margin wisdom in a single taste
His grandfather sold rabbit fur — affordable and labor-intensive. Low-margin markets collapse first.
Why this bite? Walter's grandfather taught him that low-margin markets collapse first. Rabbit rillette honors that hard-won wisdom.
The Story
Walter's grandfather was a furrier from Romania who sold rabbit fur. When the Depression came, luxury mink sellers still sold one coat instead of two. Rabbit sellers sold none. Low-margin markets collapse first. This rabbit rillette — the humble ingredient elevated through slow technique — honors that lesson: build on substance, not on the hope of volume.
Read Full Story →Prep: 3+ hoursYield: 12 pieces
Ingredients
- Rabbit legs
- White wine
- Shallots
- Thyme
- Grain mustard
- Cornichons
- Crostini
Preparation
- 1.Braise rabbit legs in white wine with shallots and thyme for 3 hours.
- 2.Shred meat and mix with cooking juices until spreadable.
- 3.Spread on crostini.
- 4.Top with grain mustard dot and sliced cornichon.
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