Braised wild rabbit winter salad

Preparation time
overnight

Cooking time
over 2 hours

Serves
Serves 4

By Matt Tebbutt
From 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
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