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Featured Foods

 

Below are some of Chef Angus McIntosh's favorite recipes.

 

Rabbit Stew

Serving Size 4    

2           Rabbit Shoulders
4 oz      Rabbit Scrapes
8 oz      Mirepoix
1           Bay Leaf
5           Pepper Corn
1           Clove
5           Fennel Seed
5           Coriander
2           Sprig of Thyme
8 oz      Red Wine
2 oz      Cognac
32 oz    Rabbit Stock
                                     
Method
1.    Using a Pressure cooker heat bottom of pan with light oil
2.    Brown rabbit and add Mirepoix deglaze with red wine and cognac, bring down to au sec
3.    Add in your stock and the rest of the aromatics
4.    Put lid of pressure cooker and let go at 12 psi for 40 min


 

Creamy Whiskey Emulsion

Serving 3L


200 G        DAB Fat
1  K            Meaty Dry Age Bones (1”x1”)

500 G       Shallot (diced)
6               Each Cloves of Garlic ( en chemise) 
50 G         Peppercorns ( lightly crushed)

500 G       BC Farms Whiskey

1,500 G    Chicken Stock
500 G       Veal Stock

                         

                              Reduce and skim  15min
 

300 G       Heavy Cream

1               Bay Leaf

75 G         Beurre Maine

100 G       Crème Fraiche
100 G       BC Farms Whiskey
25 G         Worcestershire

 

Method

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  1. In the 10L rondeau over medium heat, add the fat and caramelize the bones

  2. Add the shallots, garlic, and peppercorns. Sweat

  3. Remove rondeau from the fire and add whiskey, return to fire and flambé (be aware and alert)

  4. Add veal stock and heavy cream, simmer for 20 minutes

  5. Strain the sauce through the china-cap and press solids

  6. Return the sauce to a small sauce pot and bring to a simmer

  7. Whisk in beurre manie, cook out flour for about 5 minutes

  8. Transfer to a vita-prep, blend till smooth

  9. Adjust seasoning with fresh whiskey, worcestershire, and crème fraiche

  10. Strain and chill rapidly