Rabbit scrumpets, tarragon and mixed spice, roast beetroot

Name: Rabbit scrumpets, tarragon and mixed spice, roast beetroot
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Yield: Serves 4
Ingredients: 2 rabbit legs; 1 litre chicken stock; 2 star anise; 2 bay leaves; 4 cloves; 6 peppercorns, crushed; 1 green chilli, deseeded and chopped; 3 tbsp soy sauce; 100 g cornflour; 2 beaten eggs; 200 g granary breadcrumbs; 500 ml ground nut oil; 1 tbsp tarragon, chopped; 6 tbsp low fat mayonnaise; 1 tbsp Pernod; 1 tsp lime juice; 1 large beetroot; 3 tbsp olive oil; 2 sprig thyme; dash of olive oil

Preparation info

Serves
4

Difficulty
Easy
Ready in
2 hr 30

Appears in

Recipes For Life

By Peter Marshall

Published 2013

About

Ingredients

Scrumpet Mix

2 rabbit legs
1 litre chicken stock
2 star anise

Snack

Method

Scrumpet Mix

Place the rabbit legs in a small pot and barely cover with chicken stock.
Add the star anise, bay leaves, cloves, peppercorns and green chilli.
Bring to a gentle simmer, cover with a lid and cook in the oven at 150°C