Braised Musgoates Wild Rabbit with Home-Grown Globe Artichokes, Baby Carrots and Fennel, Pickering Watercress Purée, Roasted Fresh Almonds and Verbena Juices

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Preparation info

  • Main course - Serves

    four

    • Difficulty

      Medium

    • Ready in

      4 hr 30

Appears in

Loose Birds & Game

Loose Birds & Game

By Andrew Pern

Published 2010

  • About

ADRIAN DANGAR, WHO SUPPLIES US WITH WILD RABBITS, LIVES AT MUSCOATES GRANGE, A COUPLE OF MILES AWAY FROM THE PUB. I’VE KNOWN HIM MOST OF MY LIFE, AS HIS FATHER LIVED ON A FARM NEAR TO US ALONG THE ESK VALLEY, WHEN I WAS A CHILD. HE IS VERY MUCH A COUNTRY SPORTSMAN, HUNTING, SHOOTING AND FISHING. THE LOVELY SWEET GAMINESS OF THE BRAISING RABBIT FILLS THE KITCHEN WITH A MOUTH-WATERING AROMA. THE REST OF THE INGREDIENTS ARE STRAIGHT OFF PETER RABBIT’S SHOPPING LIST!

Ingredients

  • 1 whole wild rabbit, skinned and jointed
  • 750 ml chicken stock
  • mirepoix vegetables [onion, celery, bayleaf, garlic, peppercorns]
  • 2 globe artichokes
  • juice of one lemon
  • 4 baby carrots
  • 2 baby fennel
  • 50 g unsalted butter, warmed
  • 15 g whole fresh almonds, peeled
  • seasoning

    Method

    Preheat the oven to 140°C/gas mark 1. To prepare the rabbit, first remove the front and back legs, then cut the saddle in half. Braise the legs and saddle in 750 ml chicken stock with the mirepox vegetables for 2½ hours.

    For the watercress purée, blanche the two bunches of watercress in boiling salted water for one minute, then refresh in ice cold water. Blend with a little chicken stock and season with salt and white pepper. Set aside.

    Warm the almonds in a pan. Blanch the carrots and fennel, then refresh as for the watercress. Check the rabbit is cooked, then lift out and drain. Rapidly reduce down the rabbit cooking liquor to make the sauce. Add the lemon verbena and check the seasoning. Keep warm. Cook the globe artichoke in lemon juice and water. Place the carrots and fennel in warmed butter and season. Next place the rabbit onto a hot plate.

    Spoon the hot buttered vegetables around, add a little chilled butter to the reduced stock and check the seasoning. Pass through a sieve over the rabbit and serve immediately with a shot of the watercress pureé and a few garden herbs for garnish.