So the mountain lodge I work has finally decided to update their menu from the very traditional pastas and scampis to something a little more "lodgey" if you will. I developed a new menu, revolving around proteins and themes that correlate to the outdoors and mountains ect....
A coiuple of these proteins are somewhat unfamiliar to me....If anyone has any tips, opinions, flavor profiles, ect....please let me know. Would love to hear someone elses experience using these proteins in a restaurant situation. Did you par cook it before service, ect..........
Rabbit (either hindquarters or whole, not sure)
Quail- thinking about a quail with a warm pancetta arugula salad.............should I use semi boneless whole or smi boneless half?
Any tips? Especially the rabbit. Should I treat it like chicken or like duck?
I appreciate your time and opinions.