Rabbit is a favourite of mine. It's so incredibly versatile and the bones make a sweet delicious sauce. The lack of fat means you do have to take a little care cooking it.
Last night I boned out the legs and make a stock with the bones. I had already braised some fennel in duck stock until very soft a couple of days prior and had some confit garlic (done in duck fat) sitting in the fridge. The puree of these was a perfect stuffing for my rabbit legs.
I then wrapped them tightly in cling film and let them set in the fridge for the day. To serve I poached them just below simmer for about 25 minutes. Removed the cling film and browned them in a pan. Reduced the rabbit stock, adjusted to taste with a dash of sherry vinegar, sugar and salt.
Turkish figs are good and cheap here in Dubai at the mo so I halved them, reduced some red wine to a sticky glaze and brushed them over the fig, grilling to finish them off. Then sprinkled with some toasted ground fennel seed.
Fennel braised in ouzo and chunks of fresh just cooked beetroot gave a lovely freshness to this dish. The rabbit by the way was cooked to perfection, this is an easy way to get a rabbit leg stuffed and cooked without everything falling out and without having to wrap it in prosciutto every time.
I ended our meal with mini flourless chocolate cake topped with fresh cherry jelly (set in the same size mould as the chocolate cakes were cooked in) and topped with a scoop of freshly made passionfruit sorbet (I could say quenelles but that would be pushing it! The sorbet was so soft....) Zingy acidity with the earthy chocolate is an addictive combination.
Last night I boned out the legs and make a stock with the bones. I had already braised some fennel in duck stock until very soft a couple of days prior and had some confit garlic (done in duck fat) sitting in the fridge. The puree of these was a perfect stuffing for my rabbit legs.
I then wrapped them tightly in cling film and let them set in the fridge for the day. To serve I poached them just below simmer for about 25 minutes. Removed the cling film and browned them in a pan. Reduced the rabbit stock, adjusted to taste with a dash of sherry vinegar, sugar and salt.
Turkish figs are good and cheap here in Dubai at the mo so I halved them, reduced some red wine to a sticky glaze and brushed them over the fig, grilling to finish them off. Then sprinkled with some toasted ground fennel seed.
Fennel braised in ouzo and chunks of fresh just cooked beetroot gave a lovely freshness to this dish. The rabbit by the way was cooked to perfection, this is an easy way to get a rabbit leg stuffed and cooked without everything falling out and without having to wrap it in prosciutto every time.
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| Rabbit stuffed with fennel garlic puree, fig in red wine with fennel powder, braised fennel, beetroot and rabbit jus |
I ended our meal with mini flourless chocolate cake topped with fresh cherry jelly (set in the same size mould as the chocolate cakes were cooked in) and topped with a scoop of freshly made passionfruit sorbet (I could say quenelles but that would be pushing it! The sorbet was so soft....) Zingy acidity with the earthy chocolate is an addictive combination.
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| Flourless chocolate cake base, fresh cherry jelly and topped with fresh passionfruit sorbet |
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