Great British Menu’s northwest contestant Chef George Farrugia. George has kindly cooked for Taste of Game his stunning wild rabbit recipe with olives, capers and wild Gnocchi.
Wild Rabbit, Green Olives, Capers and Wild Gnocchi
By April 17, 2020Published:
- Yield: 4 Servings
- Prep: 30 mins
- Cook: 3 hrs 0 min
- Ready In: 3 hrs 30 mins
A tasty easy to cook rabbit dish
- 1 Wild rabbit jointed
- 4 banana shallots finely sliced
- 4 garlic cloves
- 1-2 beef tomatoes diced
- 2 sprigs fresh rosemary
- 2 sprigs fresh marjoram
- 1/2 lemon diced to wedges
- 1 green pepper
- 60 grams green olives
- 50 ml reduced chicken stock optional
- 40 grams capers
- 20 grams tarragon chopped
- 300 ml white wine
- drizzle olive oil
- 40 gram unsalted butter
- 450 grams baked potato flesh after baking Gnocchi
- 1 whole egg Gnocchi
- 1 egg yolk Gnocchi
- 125 grams 00 pasta flour Gnocchi
- 50 grams parmesan cheese grated Gnocchi
- salt to taste Gnocchi
- white pepper to taste Gnocchi
- finely chopped left over mixed herbs e.g. parsley chives etc Gnocchi
- Rabbit: Gently sear seasoned rabbit on moderate heat with rosemary, and marjoram. Turn over add a little butter and baste the rabbit, then remove from pan.
- Deglaze with white wine and reduce by half, then in same pan once removed sweat shallots until sweet, then add peppers and tomatoes and sweat until collapsed cover over seared rabbit in oven dish, top up with a little water or chicken stock approx. 200ml.
- Cook in oven at 160c for 2-3hours turning regularly and add water if necessary. Finish last 5 minute with green olives, capers, chopped tarragon and a drizzle of good olive oil, then take out and rest. Then enjoy!
- Gnocchi: Bake potato at 170c until soft, then cut and scrap potato flesh
Allow to cool slightly, but must be warm
Mix with flour, parmesan and seasoning to form smooth texture, half way through add eggs and herbs.
Allow to chill on floured surface.
- Then shape desired shape and blanch in salted water, drain and sear.
Finish with a little parmesan.