H&C

11
Nov
2009

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Recipe: Slow cooked rabbit with carrots, swede and tomato fondue

Slow cooked rabbit with carrots, swede and tomato fondue

H&C has teamed up with Great Inns of Britain to bring you a delicious and innovative recipe, ideal for those cold winter days.

This superb recipe comes from Ye Olde Bull’s Head in Beaumaris, Anglesey.

Roast rack and braised loin of rabbit, slow cooked rabbit leg, carrots & swede, tomato fondue

Serves four people

What you will need:

1 whole rabbit
carrots
swede
baby carrots
tomato
thyme
onions
garlic
olive oil
spinach
Parma ham

Rabbit

Bone the rabbit, but keeping one of the loins still on the bone to use for the rack.
Clean and strip one whole loin, wrap in cling film and refrigerate.
Take both legs off and trim neatly set aside. Keep all trimmings.
Remove the kidneys and liver from the rabbit. Refrigerate all meat.
Make a stock from the bones, reduce down and add to a sauce prepared earlier.

Rabbit Loin

Start to assemble the roast loin
Cut the whole loin in half and place next to each other on cling-film, season
Make a farce out of the trimmings and kidneys, season well and pipe it on to flattened spinach and then roll into a tube.
Place this tube between the loins then place the liver on top of the spinach roll.
Pull the Parma ham over and roll to make a larger roll. Roll in foil and tie each end tightly.

Rack of Rabbit

Trim and clean the bones on the other loin like a French Trim rack of lamb
Make a sticky herb scented bread crumb mix and place on top of the rack of rabbit

Leg of rabbit

Braise rabbit leg, cook the leg slowly in the rabbit sauce, keep skimming the sauce of impurities
Add the clove of garlic and thyme jus and braise slowly until the meat is very tender.

Tomato Fondue

Skin and dice the tomatoes and cook with olive oil, thyme garlic and simmer very slowly until it becomes thick and resembles fondue

Carrots & Swede

Boil the swede and carrots until cooked and mash up roughly adding knobs of butter & season.

Cooking

Roast the loin for 6-8 minutes on 180°C and then rest.
Leaving it wrapped in foil and roast the loin for 4 minutes and rest for a further 2 minutes.
Assemble the dish and serve immediately