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Serves 2.
Ingredients
• 1 saddle rabbit, with belly flaps attached
• olive oil, for frying
• 2 cloves garlic, crushed
• 1 sprigs rosemary
• 30 g butter
• 200 g Israeli couscous
• 1 shallot, finely chopped
• 150 ml white wine
• 400 ml chicken stock
• 1 handfuls turnips, tops only, shredded
• vegetable oil, for deep-frying
• 1 tbsp mascarpone
• 1 handfuls freshly grated parmesan
• 1 lemon, zest and juice only
• shaved parmesan, to serve
Method
1. Separate the belly flaps from the saddle of rabbit and season the meat with sea salt and freshly ground black pepper.
2. Heat some olive oil in a heavy-based frying pan, add the saddle and then the belly flaps and brown well all over.
3. Reduce the heat to very low, rest the saddle on top of the belly flaps, add the garlic and rosemary to the pan and cover with a lid.
4. In a separate pan, heat the butter, add the shallot and allow to soften for a few minutes. Add the couscous and allow to toast lightly.
5. Pour in the wine, allow to bubble down, then add a little of the stock. Season with sea salt and freshly ground black pepper, then continue to add the stock, bit by bit, as if you were making a risotto, and allow the couscous to cook for about 10 minutes, stirring in the shredded turnip tops in the last minute of cooking.
6. Stir in the mascarpone and parmesan, and finish with ground black pepper, lemon zest and lemon juice to taste.
7. Remove the rabbit meat from the pan when cooked and set the saddle piece aside to rest in a warm place.
8. Split each belly flap in half horizontally, then shred finely.
9. Heat some vegetable oil for deep-frying and deep-fry the shredded belly flaps until crispy.
10. To serve, take the saddle of rabbit off the bone, slice the loin into bite-size pieces, season to taste and arrange on top of the couscous. Garnish with crispy belly pieces and parmesan shavings.
Ingredients
• 1 saddle rabbit, with belly flaps attached
• olive oil, for frying
• 2 cloves garlic, crushed
• 1 sprigs rosemary
• 30 g butter
• 200 g Israeli couscous
• 1 shallot, finely chopped
• 150 ml white wine
• 400 ml chicken stock
• 1 handfuls turnips, tops only, shredded
• vegetable oil, for deep-frying
• 1 tbsp mascarpone
• 1 handfuls freshly grated parmesan
• 1 lemon, zest and juice only
• shaved parmesan, to serve
Method
1. Separate the belly flaps from the saddle of rabbit and season the meat with sea salt and freshly ground black pepper.
2. Heat some olive oil in a heavy-based frying pan, add the saddle and then the belly flaps and brown well all over.
3. Reduce the heat to very low, rest the saddle on top of the belly flaps, add the garlic and rosemary to the pan and cover with a lid.
4. In a separate pan, heat the butter, add the shallot and allow to soften for a few minutes. Add the couscous and allow to toast lightly.
5. Pour in the wine, allow to bubble down, then add a little of the stock. Season with sea salt and freshly ground black pepper, then continue to add the stock, bit by bit, as if you were making a risotto, and allow the couscous to cook for about 10 minutes, stirring in the shredded turnip tops in the last minute of cooking.
6. Stir in the mascarpone and parmesan, and finish with ground black pepper, lemon zest and lemon juice to taste.
7. Remove the rabbit meat from the pan when cooked and set the saddle piece aside to rest in a warm place.
8. Split each belly flap in half horizontally, then shred finely.
9. Heat some vegetable oil for deep-frying and deep-fry the shredded belly flaps until crispy.
10. To serve, take the saddle of rabbit off the bone, slice the loin into bite-size pieces, season to taste and arrange on top of the couscous. Garnish with crispy belly pieces and parmesan shavings.
