Serves 4 heartily

EADT Suffolk - - Masterclass -

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

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