Cooking With Game

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    Rabbit, cauliflower purée, fig & crispy pancetta.

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    Rabbit, cauliflower purée, fig & crispy pancetta.

    Post  Admin on Tue Apr 12, 2016 5:10 am

    Serves 4.

    Ingredients


    2 whole rabbits

    2 shallots

    2 garlic cloves

    2 figs

    1 head of cauliflower

    1 bag of baby leaf spinach

    1 tbsp honey

    100ml double cream

    50g sliced pancetta

    Olive oil


    Method

    Preheat the oven to 120°C. Remove the loins and legs from the rabbits, and trim any sinew. Place the legs into a deep tray and cover with olive oil. Place a baking parchment over the top so the legs don’t stick out from the oil and then cover in tin foil. Place in the preheated oven for between 60-90 minutes. The legs are cooked when the meat falls off the bone. Keep warm until ready to serve.

    Place the pancetta on a baking parchment and cook in the oven at 160°C until crisp.

    To make the purée, slice the shallots and crush the garlic, sweating them in a little oil until translucent. Add the cauliflower, cut into small florets, and sweat for a further 5-10 minutes until soft. Add a little cream then purée and season to taste.

    Halve the figs and drizzle with honey. Cook for 4-5 minutes in the oven until soft. Lightly steam the spinach for a few minutes and keep warm in a tea towel to absorb any excess liquid.

    To finish, sear the loins until golden and cook for 3-4 minutes. Add a little butter and leave to rest. Strip the meat from the rabbit legs and add to a little warmed jus made from a reduced stock. Divide into four portions and push through a presentation ring on to the plates. Add the cooked fig and pancetta, top each portion of spinach with two halves of loin, shape the warmed cauliflower quenelles and serve with a little more jus on the plates.


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