Roast Saddle of Rabbit with Shoulder and Leg Cottage Pie

Name: Roast Saddle of Rabbit with Shoulder and Leg Cottage Pie
Cuisine: United Kingdom
Ingredients: 2 large pieces of pigs’ caul; 1 large carrot, diced; Splash of olive oil; Knob of butter; Salt and freshly ground black pepper; 1 large tame rabbit (or 2 fat wild rabbits), including the liver and kidneys; Sprig of rosemary; 1 bay leaf; 6 tomatoes, blanched, skinned and chopped; 1.25 litres chicken stock; Potato Purée, to serve; 1 tablespoon chopped parsley; 1 tablespoon chopped tarragon; 1 celery stalk, diced; 100 ml white wine vinegar; 300 ml white wine; 1 onion, diced; 4 garlic cloves, peeled and split in half

Preparation info

Difficulty
Complex

Appears in

Today's special

By Anthony Demetre

Published 2008

About

Get your butcher to prepare the rabbit by removing the front and back legs, taking off the head and splitting it in half, and cutting out and reserving the liver(s) and kidneys, then removing the ribcage and backbone from the saddle without piercing the skin. The two loins of meat should remain intact.

Ingredients

1 large tame rabbit (or 2 fat wild rabbits), including the liver and kidneys
Salt and fre

Europe
United Kingdom
Dinner
Gluten-free
England

Method

Season all the bits of rabbit with salt and pepper. Put the offal down the centre between the loins of meat, then roll the saddle, encasing the offal, and wrap the roll in the caul and tie in place. Leave to chill in the fridge.

To make the cottage pie: melt a knob of butter with a splash of olive oil in a heavy-based pan and colour all the remaining rabbit pieces, including the head an