This recipe was given to us by the Knowles Family and their chef Luke Poulten Kennedy of the Ty Gwyn Hotel in the pretty village of Rowen in Snowdonia National Park.

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Chef Luke Poulten Kennedy

 

Braised Rabbit served with ribbon carrots fondant potato and sautéed kale

By TogAdmin Published: April 13, 2015

  • Yield: 2 Servings
  • Prep: 20 mins
  • Cook: 20 mins
  • Ready In: 40 mins

This recipe was given to us by the Knowles Family and their chef Luke Poulten Kennedy of the Ty Gwyn Hotel in the pretty village of …

Ingredients

Instructions

  1. Preparation of the rabbit For this recipe you will only need the rabbit legs and carcass. the loin can be used for another dish and can be cooked in many ways.
  2. Place the rabbit on the chopping board with the rib cage facing upwards. First using a small sharp boning knife. You remove the front legs by working the knife along the join between the leg and rib cage until the joint comes clean away.
  3. Using the same technique cut off the two larger rear legs by cutting cleanly threw the joint in the bones its easier if you crack the leg bone out of the joint first You will find a small hip and thigh joint just below the rump. It is easy to prise the apart with the tip of your boning knife. Don't throw anything away! The carcasses make a great stock not unlike the kind you would get from chicken bones and the ribs can be used for garnish.
  4. Brown the large rabbit legs in a oven proof dish with a little butter and olive oil add a hand full of mirepoix, rosemary and garlic add a touch of water and cover with foil and place in a pre-heated oven at gas mark 5 and forget about it for at least a hour.
  5. Whilst that’s cooking you have plenty of time to peel and chop the potatoes to your desired shape and size then place them in a oven dish and cover with a little chicken stock or using the leftover front legs and carcass of the rabbit use rabbit stock add a large knob of butter to the potatoes cover with foil and place in the oven for with the rabbit for 45 minutes.
  6. Now for the carrots .once the rabbit is nearly cooked grab your peeler and peal the carrots. Then using the peeler take thin strips of carrots. Otherwise known as ribbons place in a pan of boiling water for no more than a minute otherwise they will lose their bright curlers and loose flavour toss in a little chopped parsley and butter.
  7. Chop your bacon into lardoons and place in a hot dry pan. The bacon will begin to go golden and crispy and the bacon fat will lube the pan then roughly chop a hand full of kale and place in boiling water for 30 seconds then add to the pan of crispy bacon bits.
  8. So now everything is ready. To serve arrange all your veg on a warm plate or bowl take the rabbit out of the oven and leave to rest on the side. Deglaze the rabbit tray with a little red wine and reduce by half place the rabbit on top of the veg and lightly drizzle the red wine reduction over garnish.
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