Assiette of rabbit with purée of carrots
and jus spiked with Chardonnay vinegar
(serves four)
By Anthony Demetre at Cater on Line
INGREDIENTS
2 whole rabbits
2-3tbs garlic confit
Sea salt
Fresh ground black pepper
50g crépinette
50g clarified butter
8 sun-dried tomatoes
Tarragon
Parsley
8 thin slices of Serrano ham
500ml chicken stock
For the sauce
100ml rabbit jus
1 dash Chardonnay vinegar
50ml double cream
Unsalted butter
Chopped tarragon
For the garnish
200g carrot purée
200g braised cabbage
20 glazed baby onions
4 deep-fried celery leaves
METHOD
Prepare the rabbit by skinning it and removing the legs, shoulders, kidney, liver, head and neck. Reserve head and neck and keep for stock.
Carefully bone saddle. Bone shoulder blade out of shoulder. Stuff boned shoulders with 2tbs garlic confit. Season. Wrap in crépinette and tie with butcher's string to keep in shape.
Sauté rabbit livers with a little clarified butter and season. Open out the boned saddle and cover with the livers (you may need to add extra livers), sun-dried tomatoes, fresh tarragon and parsley. Season and roll tightly. Wrap in Serrano ham and crépinette and tie with butcher's string until tight and firm.
Seal and cover rabbit shoulders in a little clarified butter and then braise for 30 minutes in seasoned chicken stock. Roast the saddle, also in a little clarified butter, and then finish roasting in a medium oven for 10-15 minutes. Rest.
Bring the rabbit jus to the boil and add a splash of Chardonnay vinegar and double cream. Monté with butter and finish with chopped tarragon. Check seasoning.
To assemble, cut string from rabbit shoulder, trim and clean bone. Cutstring from saddle and trim ends. In a hot pan, pan-fry rabbit kidneys, remove, and cut in half. Arrange on a plate with garnishes.