Rabbit, birch tea

Name: Rabbit, birch tea
Yield: Serves 4
Cuisine: British
Ingredients: belly from the rabbit; 30 ml birch wine; 30 ml birch water; handful of wild garlic or micro herbs; handful of nettle leaves; handful of wild garlic or micro herbs; 15 g birch smoking chips; carcass from the rabbit (no head); loin and back legs from the rabbit; loin and back legs from the rabbit; 5 g ceps; 2 sprigs lovage; carcass from the rabbit (no head); 15 g lemon thyme; 35 g demerara sugar; 40 g grey sea salt; 1 sweet potato; ½ celeriac; 5 g mustard seeds; 10 g juniper berries; 10 cardamom pods; 2 star anise; 20 g butter; 4 g lovage, chopped; 2 g salt; loin and back legs from the rabbit; melted butter; front legs from the rabbit; 1 cooked jacket potato, flesh removed and pushed through a sieve; 1 pack kadaif pastry

Preparation info

Serves
4

Difficulty
Medium

Appears in

Glorious Game

By Ben Tish

Published 2019

About

Wild rabbit is an economical and incredibly versatile ingredient with a highly sought after, rich but delicate flavour. The woody and leaf flavours of the birch are compatible with its environment whilst the sweet potato and celeriac enhance the rustic nature of this dish.

Ingredients

1 whole large rabbit

Europe
United Kingdom
Main course

Method

For the rabbit, break it down first: remove the thighs, front and back legs, head, belly and loin, saving the carcass for the stock.

For the confit oil, warm all of the ingredients in a saucepan adding the front and back legs and belly of the rabbit. Confit over a low heat for an hour or until the meat is tender, making sure all parts of the meat are covered in the oil. Remove from heat