Rabbit gnocchi with dandelion

Name: Rabbit gnocchi with dandelion
Yield: Serves 4
Cuisine: British
Ingredients: 1 small bunch flat leaf parsley, roughly chopped; 4-6 Maris Piper potatoes, peeled and riced; 500 g rock salt; 260 g ‘00’ pasta flour; olive oil for cooking; 6 rabbit legs, boned and minced; 50 g plain flour; 1 litre chicken stock; 3 sticks celery, finely diced; 1 medium carrot, peeled and finely diced; 3 cloves garlic, peeled and finely chopped; 1 medium red chilli, finely chopped; 1 white onion, peeled and finely diced; 2 egg yolks; sea salt and freshly ground pepper; sea salt and freshly ground pepper; extra virgin olive oil; butter; 1 head dandelion leaves, or finely shredded chicory; 1 head dandelion leaves, or finely shredded chicory; 16 sage leaves; vegetable oil, for deep-frying; salt; Parmesan for grating; 1 lemon, juiced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

I love the simplicity of this dish, and consequently the recipe! Rabbit is always a good way of introducing people to game.

It’s what I call entry level game: not too strong in flavour and not too obscure when it comes to food chain connection. Making a ragout with the minced rabbit makes this dish 100% achievable.

A simple sofrito, some stock and a couple of hours. Easy!

The firm smooth potato texture of the gnocchi completes the fantastic mouth feel alongside the s

Ingredients

Europe
United Kingdom
Main course

Ingredients

Method