Italian Roast Rabbit with Honey and Vegetables

I love rabbit but I have to admit there is a massive difference in flavour for the better when you get a good one. I had the opportunity today to work with a fantastic animal provided by producers Burrawong Gaian, Beth and Hayden sourced via the always fantastic butcher Hudson Meat. I got to meet Beth and Hayden in the Hudson’s store yesterday and it was an absolute pleasure to be able to thank farmers who are serious about quality. They supply two of my other favourite things, Wessex Saddleback pigs and the stunning Muscovy ducks. I have worked with them before but being able to try the rabbit was a wonderful thing.

The first thing that struck me was how much meat was on the rabbit, the size and the incredible quality of the animal. From the moment I began to break the rabbit down I was really wishing it could just be done there and then. Couldn’t wait.

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So I decided to do something incredibly simple, the rabbit needed to really be the star and the meat needed to speak for itself. So I chose to do a one pot wonder Italian dish which is as simple to make as anything but the flavour, wow. Four of us sat down to the finished dish and all of us thought that it was sensational. The rabbit was the star and it is so simple to make. Here is the recipe and I encourage you to give it a go.

 

Recipe: Italian Rabbit with Honey and Vegetables

TitleRoasted rabbit with honey and root vegetables

Ingredients

  1. 80g butter
  2. 1 tablespoon of good honey
  3. 1 organic rabbit, jointed into pieces
  4. 5 tablespoons of good white wine vinegar
  5. 4 large carrots sliced thickly on the diagonal
  6. 4 turnips cut into thick slices
  7. 100g of freshly shelled peas
  8. 100g french beens trimmed
  9. 2 fresh tarragon sprigs, roughly chopped
  10. Salt and pepper

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  1. Cook each of the vegetables briefly in salted boiling water, just to soften a little, then place all the veg into a large bowl and keep aside.
  2. Joint the rabbit and remove the excess fat.
  3. Preheat the oven to 200 degrees Celsius.
  4. In a flameproof heavy based casserole with a lid heat the butter and honey over a medium high heat.
  5. When the butter is bubbling hot brown all of the rabbit pieces turning frequently until they develop a great caramel outside. Then take the rabbit out of the pan and set aside.
  6. Add the white wine vinegar, carefully it splutters, and reduce until almost all the liquid is gone.
  7. Add the rabbit and vegetables back into the pan and turn them in the butter gently.
  8. Season with salt and pepper and sprinkle over the tarragon.
  9. Put the lid on the casserole and place in the oven for 45 minutes.
  10. Serve in the pan and let everyone help themselves, there will be just enough liquid in the bottom for a sauce.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 4

Culinary tradition: Italian

Rating 5 Stars:  ★★★★★ 1 review(s)

 

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