Roasted Loin of Rabbit with Truffle-Madiera Sauce
Roasted loin of rabbit with truffle-madiera sauce, Farrotto (farro cooked risotto style with trumpet mushrooms, sage and leeks) and creamed greens (swiss chard, spinach and collard greens)
Trippel is a big Belgian ale that is the perfect pairing for game & earthy dishes. So I chose contrasting earthy flavors to pull this all together. The grassy taste of the creamed greens & sage, earthiness of the faro & trumpet mushrooms and tied it all together with the madiera sauce to add a bit of sweetness to smooth it all out.