Behind the Plate at Gordon Ramsay Slideshow

Jane Bruce

Chef Markus Glocker cooks a rack of rabbit in a cast iron pan, basting it with butter and fresh thyme.

Rack of Rabbit

Jane Bruce

Chef Markus Glocker cooks a rack of rabbit in a cast iron pan, basting it with butter and fresh thyme.

Rabbit Mousse

Jane Bruce

The rabbit mousse is made from rabbit leg, candied hazelnuts, thyme, cream, egg whites, bacon, rabbit liver, lemon juice, and tarragon. It's formed as a forcemeat before being thickly sliced.

Mustard Crème Fraîche

Jane Bruce

The dish is made with a base of crme frache and mustard, which evenly coats the place and will serve as a caonas for all the components to come.

Placement Is Key

Jane Bruce

Chef Glocker carefully places the rabbit mousse at the side of the plate. The rack of rabbit will be its counterpoint on the other side.

Garnishing

Jane Bruce

The dish includes a medley of vegetables, including romanesco and Swiss chard, as a garnish.

Candied Hazelnuts

Jane Bruce

The hazelnuts add sweetness and crunch to the dish.

Final Touches

Jane Bruce

Chef Glocker adds an extra pop of color with chevril, which has a mild flavor.

One More Thing

Jane Bruce

A drizzle of olive oil is the the icing on the cake.

Chef Glocker Presents the Dish

Jane Bruce

The Rabbit Ballotine is complete!

Rabbit Ballotine

Jane Bruce

Rabbit mousse garnished with romanesco, grilled Swiss chard stems, blanched Swiss chard leaves, mustard crème fraîche, rack of rabbit, candied hazelnuts, pickled red peppers, and chevril.