Try These Recipes:

Soy salt:

Roasted rabbit loin,

Hedgehog mushrooms, asparagus, rosemary

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4 oz boneless rabbit loin

4 large spears of asparagus

4 oz hedge hog mushrooms

1 sprig rosemary

1 tsp demi glace

2 oz unsalted butter

1 oz olive oil

1 gallon water

1 cup salt

¼ oz soy sea salt

First take a large pot and fill it with a gallon of cold water and the cup of salt and bring to a boil. Blanch the peeled and trimmed asparagus in the boiling water for 75 seconds, take out and plunge into an ice bath.

Sear off the rabbit loin in a hot sauté pan with olive oil over medium high heat for 2 min, then flip and place in a 350 degree oven for 4 min.

In another large sauté pan place the remaining olive oil and half of the butter and heat over medium heat. Place the mushrooms in the pan and occasionally stir. When mushrooms are almost cooked add the blanched asparagus and reheat. Pull the rabbit out of the oven and let rest for 3 to 4 min.

While rabbit is resting chop all the rosemary and add it to a small sauce pan with the demi glace. Once the sauce is heated, whisk in the remaining butter until incorporated, and set aside.

Place mushrooms and asparagus on to a plate, slice rabbit into 4 pieces and place onto of the mushroom mixture.

Spoon the sauce over the top of the rabbit and garnish with the soy sea salt.