1. Professional Chef Diploma Synoptic Dish Examination Level 2 VRQ

2. Rabbit Main Course Pot Roasted Rabbit Leg stuffed with cumberland sausage farce, liver and black pudding, creamed leeks and grain mustard, buttered parley carrots, potato fondant, cider jus.

3. Rabbit Leg before preparation

4. Boned Rabbit and its filling

5. The mise en place

6. Boned and stuffed rabbit leg wrapped in Caul fat

7. Place the Rabbit leg on a bed of roots (Matigon) A little Cider, Thyme, bay leaf, parsley stalks, butter and a leaf of Sage.

8. Cover in Tin foil and Pot roast in the oven at 180 degrees centigrade for 40 minutes, when cooked rest and colour..

9. When cooked remove and colour the leg and rest, add the cooking juices and matignon and herbs to the jus to develop flavour in the jus.

10. Prepare the jus with fried coloured bones

11. Add browned mirepoix

12. Add stock and cider and reduce and skim add the cooked Juices from the pot roast and the Matignon

13. Reduced and skimmed Jus

14. Pass the jus and reduce

15. When the jus is reduced check for seasoning and consistency and monter with butter

16. Sweet and cook out the shredded leek, when softened moisten with a little chicken stock and reduce, when reduced add double cream reduce, add pommeroy mustard and season.

17. Clean or scrub or peel the carrots and boil in salted water. When cooked roll in butter and chopped parsley and season

18. Turn the potatoes the size of a Large Hen Egg, cover half way with white chicken stock and brush with butter and season. Braise in oven at 180 degrees centigrade until cooked and all the stock has evaporated and soaked into the potato the potato should have coloured on top, you will have to on occasion baste the potato whilst cooking.

19. Serve the Rabbit Leg by taking two or three slices off and placing on the creamed leek. Place the potato and carrots on the plate and then sauce with the jus

20. Now Remember to view this slideshow again, make notes in your note-book, download and place on your personal device. Download the recipes and study them. Plan you exam by practicing all techniques and writing a time plan. Good Luck.