Preparation time
overnight
Cooking time
over 2 hours
Serves
Serves 4
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the braised wild rabbit
- 1 wild rabbit, jointed
- 3 celery sticks, chopped
- 1 onion, quartered
- ½ fennel bulb, chopped
- 1 carrot, chopped
- 2 bay leaf
- 1 tsp black peppercorns
- 1 sprig fresh rosemary
- 1 garlic bulb, halved
- 350ml/12fl oz red wine
- 500ml/18fl oz chicken stock
- 4 tbsp vegetable oil
- salt and freshly ground black pepper
For the winter salad
- 2 tbsp vegetable oil
- 3 small round shallots, halved
- 100g/3½oz diced pancetta, diced
- 6 button mushrooms, halved
- 1 head curly endive, leaves picked
- 1 head yellow chicory, leaves picked
- 1 head red chicory, leaves picked
- 1 tbsp olive oil
- 1 tbsp fresh chives, chopped
- 1 tbsp fresh tarragon, chopped
- 1 tbsp red wine vinegar
- 20g/¾oz Parmesan, grated
- 100g/3½oz breadcrumbs, toasted
Method
To make the braised wild rabbit, place all the ingredients (apart from the stock, oil, salt and pepper) into a large, sealable container and mix. Cover and allow the meat to marinate for 24 hours in the fridge.
The next day, tip everything into a colander and drain. Use kitchen paper to pat all the ingredients dry and season with salt and pepper. Preheat the oven to 170C/150C Fan/Gas 3½.
Place a flameproof casserole dish over a medium-high heat and addthe oil. When hot, add the rabbit and cook, turning, until the meat is golden-brown all over. Add the remaining ingredients from the marinade and fry for 2–3 minutes, until golden-brown.
Pour the red wine into the dish and cook until the liquid has reduced by half. Add the stock. Bring to a simmer, then cover with a tight-fitting lid and transfer to the oven to cook for 2 hours.
When cooked, remove the rabbit from the sauce and set aside. Strain the sauce through a sieve into a saucepan, then place over a medium heat and reduce the sauce by half. Meanwhile, pick the meat into chunks.
To make the winter salad, heat a frying pan over a medium heat and add the vegetable oil. Add the shallots, pancetta and mushrooms and sauté until coloured all over.
Add the sauce from the rabbit pan and reduce again. When happy with the taste and it has reached a coating consistency, add the meat.
In a medium bowl, toss together the endive and chicory leaves with the olive oil, chives, tarragon and vinegar. Toss with the saucy meat and sprinkle over the Parmesan and toasted crumbs. Divide between plates and serve.