Presented by Austin M. Kosater
Johnson & Wales University ~ College of Culinary Arts
Rabbit and Bacon Farce
1 lb rabbit meat
.5 lb bacon
4 oz butter
Chill and put in food processor
Pulse until smooth
Chill again
Filling
2 baby bok choy
3 carrot
6 sprigs thyme
1 small onion
1 shallot
3 cloves garlic
.5 lb shiitake mushroom
2 tbsp whole grain mustard
Cut end off bok choy and slice in to strips that are 1" by .5"
peel and grate carrot
pick leaves off thyme
small dice onion, garlic and shallot
slice shiitake mushrooms into thin strips
Heat pan over medium heat and sauté all ingredients except mustard
After all ingredients are tender, remove from heat and add mustard
Sauce
1 cup soy sauce
8 oz maple syrup
1/4 cup peanut butter
Simmer all in sauce pot for 1 minute whisking constantly
Combine Farce and Filling in bowl and stir
Place small amount in center of won ton skin and seal with water
Deep fry in 350 oil until crisp
