Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the saddle of rabbit
- 2 rabbit loin fillets
- 4 thin streaky bacon slices
- 2 tbsp olive oil
- 1 tsp chopped fresh tarragon
- 25g/1oz butter
- 1 garlic clove, peeled and smashed
- 3 langoustine tails, shells removed, blanched and drained
- ¼ spring cabbage, leaves only, blanched and drained
- 50g/1¾oz wild garlic leaves
For the butter sauce
- 50ml/2fl oz dry vermouth
- large dash Moscatel vinegar
- 1 shallot, peeled and diced
- dash single cream
- 100g/3½oz butter, diced
- 1 tbsp finely snipped fresh chives
- 1 lemon wedge, for squeezing
Method
-
To make the rabbit, wrap the loins in the bacon slices and tuck in the ends to secure. Preheat the oven to 220C/200C Fan/Gas 7.
-
Heat 1 tablespoon of oil in a frying pan and add the rabbit. Cook for 2 minutes, turning often until lightly coloured all over. Transfer to the oven and roast for 6–8 minutes, or until cooked through. Mix the tarragon, butter and garlic in a bowl and toss the rabbit fillets in the mixture. Leave to rest for at least 5 minutes and then slice.
-
To make the butter sauce, place the vermouth, vinegar and shallot in a small saucepan over a medium heat and cook until the volume of liquid has reduced down. Add the splash of cream and then slowly add the cold butter. Stir in the chives and a squeeze of lemon.
-
Heat the remaining oil in frying pan and cook the langoustine tails on both sides until golden. Add the cabbage leaves and wild garlic and cook until just wilted.
-
Pile the cabbage and wild garlic on a serving platter and top with the langoustines and sliced rabbit. Spoon over the butter sauce and serve immediately.
