with a Rabbit croquette and crispy rabbit skin.
No I haven’t got hold of a rabbit farm; it’s just that rabbit is so good for you and is relatively cheap. In supermarkets like Mercadonna for example, it comes ready skinned. This is a new dish for me, which I tried the other day, which I enjoyed but I think may need some tweaking. It is quite sweet and maybe you could substitute Chardonnay for the Moscatel. If you tweak it and it works, let me know.
20/30 mins depending how good you are at cutting up a rabbit?
Medium to fiddly!
I rabbit quartered
6 finely chopped shallots
I carrot finely diced
60/70 gms of Sultanas (Tweaking idea: use grapes)
½ litre of chicken or rabbit stock
1 Chicken stock cube
2 bay leaves
Glass of Moscatel (Tweaking idea: use 2 glasses of Chardonnay)
2 large potatoes thinly sliced
Quarter the rabbit and remove the fillet. (The meat running down either side of the back bone) and put to one side.
Remove the heart and kidneys. The liver would normally already been placed in a plastic bag. Put to one side.
Remove the fatty skin flap and trim as thinly as possible. Put to one side.
Thinly slice 2 large potatoes and sprinkle with salt and black pepper lay on a baking tray and cover in olive oil and place in the oven 180/Gas 4. They should be in the oven for 40 minutes.
Step by Step Instructions
TO MAKE THE CROQUETTE
Place the livers, hearts etc from the rabbit into a blender, add a piece of the fillet approximately 5cm in length. Season with salt and pepper and add a table spoon of dried breadcrumbs. Roll into small sausage or burger shapes. You should have four. Keep aside
TOO COOK THE DISH
In a fry pan, put a little olive oil. Rub the remaining stock cube into the four pieces of rabbit. Seal in the pan. When hot, deglaze the pan with the remaining wine. Cover with the rest of the stock and simmer for 5 minutes. Freshly ground black pepper.
Pour the pre-prepared sauce on top of the rabbit and bring to the boil and remove from heat.
Meanwhile in a separate fry pan put a little olive oil and fry off the rissoles. About 2 minutes either side. Place on kitchen towel. The potatoes should have been in for 30 minutes by now. Strain the oil into the rissole pan and replace the potatoes in the oven. When the fat is hot place the strips of rabbit skin into the pan and fry ‘til crispy. (twice fried gets the best results)
Cut florets of broccoli and plunge into boiling salted water for 2 minutes and remove.
TO MAKE THE SAUCE
Gently sautée the shallots, bay leaves and carrot until soft. Add the sultanas. Pour in half the glass of Moscatel (or one glass of Chardonnay) and reduce. When absorbed pour in half the stock adding half the chicken stock cube. And simmer for 3 minutes.
In a shallow bowl, layer the now crispy potatoes to one side of the dish. Place the rabbit leg and foreleg onto the plate and coat with the sauce. Add the broccoli to the open space on the plate. Place the rissoles on top of the rabbit and place the crispy skin on top again.
Bon Appétit !