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Ingredients
For the red cabbage
½ red cabbage, core removed, leaves shredded
2 medium beetroot, peeled, grated
1 Bramley apple, or similar green cooking apple, peeled, core removed, finely grated
1 red onion, peeled, sliced
3 tbsp red wine vinegar
50g/2oz butter
3 tbsp light muscovado sugar
1 cinnamon stick
For the rabbit gravy
2 tbsp olive oil
2 rabbit carcasses, cut into pieces
250ml/9fl oz dry white wine
1 shallot, peeled, finely chopped
1 carrot, peeled, finely chopped
1 celery stalk, finely chopped
250ml/9fl oz chicken stock
1 bay leaf
salt and freshly ground white pepper
knob of butter
For the mushroom duxelles
125g/4oz unsalted butter
3 shallots, peeled, finely chopped
500g/1lb fresh mushrooms, such as Portobello mushrooms, finely chopped
15g/½oz dried porcini mushrooms, washed well to remove grit, soaked in a bowl of boiling water for 30 minutes
1 tbsp double cream
2 tbsp finely chopped fresh parsley
1 free-range egg white
salt and freshly ground black pepper
For the saddle of rabbit
1 tbsp olive oil
250g/9oz pancetta or thin streaky bacon
250g/9oz baby spinach leaves, washed
4 boneless rabbit saddles
For the oatcakes
2 tbsp lard
100g/3½oz medium oatmeal
100g/3½oz wholemeal flour
1 tsp bicarbonate of soda
½ tsp salt
1 tbsp dried cranberries
1 tbsp finely grated strong cheese, such as strong cheddar
8 tbsp boiling water
For the game chips
2 potatoes, peeled, sliced on a mandoline
sunflower oil, for deep frying
salt, to taste
Preparation method
1.For the red cabbage, mix together the sliced cabbage, beetroot, apple and onion in a large, non-reactive pan.
2.Add the red wine vinegar, butter, sugar and cinnamon stick, then cover the pan with the lid.
3.Bring the mixture to a gentle simmer, then continue to simmer for one hour, or until the sauce is reduced and sticky. Remove the cinnamon stick and set aside. Keep warm.
4.Meanwhile, for the rabbit gravy, heat the oil in a saucepan over a medium heat. Add the pieces of rabbit carcass and fry until the meat is browned.
5.Add the wine, shallot, carrot, celery, stock and bay leaf, then season, to taste, with salt and freshly ground white pepper.
6.Cover the pan and simmer for 30-40 minutes, or until the meat is falling off the bones. Strain the mixture through a fine sieve into a clean saucepan. Set the rabbit meat and bones aside to cool.
7.Bring the strained gravy to a simmer, then continue to simmer until the volume of liquid has reduced by half and the gravy has thickened. Whisk in the butter.
8.When the rabbit meat and bones are cool enough to handle, pick the meat from the bones and chop it finely. Set aside (it will be added to the duxelles). Discard the remaining rabbit bones.
9.For the mushroom duxelles, heat the butter in a frying pan over a medium heat, add the shallots and fry for 3-4 minutes, or until softened.
10.Add the fresh mushrooms and cover the pan with a lid. Continue to cook, stirring occasionally, for a further 4-5 minutes, or until softened.
11.Add the porcini mushrooms, the soaking juices and the cream and stir to combine. Bring the mixture to a simmer and continue to simmer, uncovered, until most of the liquid has evaporated. Set aside to cool slightly, then stir in the parsley, egg white and the reserved, chopped rabbit meat.
12.Transfer the mixture to a food processor and blend until well combined but retaining some texture. Season, to taste, with salt and freshly ground white pepper. Set aside.
13.For the saddle of rabbit, preheat the oven to 180C/350F/Gas 4.
14.Place a large sheet of cling film onto a work surface. Lay a quarter of the pancetta strips side by side onto the cling film to create a layer (it should be just larger than the size of one of the saddles of rabbit). Sprinkle a quarter of the spinach leaves over the pancetta, then place one of the saddles of rabbit on top. Spoon over a quarter of the duxelles mixture in a thin line in the middle of the rabbit saddle.
15.Starting at one end of the pancetta, carefully roll up the layers of pancetta, rabbit and duxelles as tightly as possible, so that the ends of the pancetta strips touch each other. Remove the cling film.
16.Place the wrapped saddle of rabbit onto an oiled baking sheet, with the joins in the pancetta strips facing downwards.
17.Repeat the process to make three more parcels and add them to the baking tray.
18.Roast the rabbit parcels in the oven for 12-15 minutes, or until the pancetta is golden-brown.
19.Meanwhile, for the oatcakes, preheat the oven to 200C/400F/Gas 6. Line a baking tray with silicone baking parchment or greaseproof paper.
20.Melt the lard in a small pan over a low to medium, then set aside until cool enough to handle.
21.In a bowl, mix together the oatmeal, flour, bicarbonate of soda, salt, cranberries and cheese until well combined. Pour over the melted lard and work it into crumbs, using your fingers.
22.Add the boiling water and mix together using a wooden spoon until the mixture comes together as a dough.
23.Roll out the dough onto a lightly floured work surface to a 0.5cm/¼in thickness. Cut out as many discs from the mixture as possible using a cookie cutter or an upturned mug. Place each onto the prepared baking tray.
24.Transfer the oatcakes to the oven and bake for 8-10 minutes, or until crisp and starting to brown at the edges. Set aside to cool on a wire rack.
25.Meanwhile, for the game chips, half-fill a pan with the sunflower oil and heat until a breadcrumb turns brown when dropped into it (CAUTION: Hot oil can be dangerous. Do not leave unattended).
26.Carefully lower the potato slices into the hot oil, in batches, then fry for 4-5 minutes, or until crisp and golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Season, to taste, with salt and freshly ground black pepper. Keep warm. Repeat the process with the remaining game chips.
27.To serve, spoon the red cabbage into the centre of each of four serving plates. Carve each stuffed saddle of rabbit into slices and arrange them on top of the cabbage. Drizzle over the gravy. Stack the oatcakes and game chips alongside.
