OPEN LASAGNE OF RABBIT AND WILD MUSHROOMS
Serves 4 heartily
Lovely with dressed leaves and a warm loaf, you can mix this recipe up to suit whatever game is at hand. Chicken, quail or guinea fowl would work well too. Slow-braising the legs ahead and quickly searing the fillets before you serve, works well whether it is furred or feathered game you have chosen. Whether you have your game jointed for you or you brandish your own cook’s knife, keep the rest of the bones for a game stock as they make a lovely broth.
1 rabbit, oven-ready 2 large handfuls onion, celery, leek and carrot in chunks Few bayleaves, peppercorns and peeled garlic cloves Small handful of flat leaf parsley, split into stalks and leaves Several fresh rosemary sprigs 500ml good chicken stock Bottle of Aspall dry cyder 4 large shallots, peeled and halved Local rapeseed oil Sea salt and black pepper mills 2 handfuls wild mushrooms, cleaned Unsalted butter 4 heritage carrots, peeled and cooked whole until al dente 2 large stems of cherry tomatoes 200ml double cream 2 tsp wholegrain mustard 6 ready-made fresh pasta sheets
1 Joint the rabbit with a sharp knife into legs on the bone and boneless loins. 2 Bring the legs to the boil in a stockpot or casserole with the root vegetables, bayleaves, peppercorns, garlic, parsley stalks, rosemary, stock and cyder. Cover and braise in a 150°C pre-heated oven for around four hours until tender and the meat falls off the bone. Allow to cool and remove the meat from the bones before chilling in the sieved cooking liquor. When ready to prepare the dish, warm the meat and liquor slowly on the hob until hot, then remove with a slotted spoon and keep warm. Bring the liquor to a rolling boil and reduce to a light gravy texture, seasoning to taste 3 Oil and season the shallots before roasting in a 180°C oven until softened. Tear or cut the mushrooms into bite-sized pieces before sautéing in a little hot oil and butter until al dente and browning. Repeat with the sliced carrots and with the tomatoes 4 Simmer the cream with the mustard and seasoning to taste 5 Oil and season the rabbit loins before frying in a hot pan for around five minutes, turning regularly, then removing to rest 6 Meanwhile blanch the pasta in lots of oiled boiling water for a few minutes until tender, then drain and lay out on a tea towel 7E
nsure all the elements are hot and in warm large bowls, build a layer of seasoned pasta, rabbit leg meat and the vegetables, then add two more layers and sauce with the reduced liquor. Top each lasagne with carved slices of the rabbit loin. Finish with a good drizzle of mustard cream and shredded parsley leaves
Fabulous fresh ingredients