- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 20 minutes plus one hr for marinating rabbit
- Effort: medium
- 2 rabbit, each about 1.2kg, trimmed and jointed
- 100 ml olive oil
- salt, and freshly ground black pepper
- bunch of thyme
- 2 large potatoes, peeled and cut into ovals, 1.5cm thick
- 120 g unsalted butter
- 160 g pancetta, or smoked bacon lardoons
- 3 tbsp sherry vinegar
- 1 small Savoy cabbage, (or substitute spring greens) finely shredded
- 100 ml madeira
- 150 ml chicken stock
- 2 shallots, finely chopped
1. Marinate the rabbit by drizzling over half the olive oil. Season and scatter with thyme. Leave for approximately 1 hour.
2. Set the oven to 220°C/gas 8. Heat a heavy based frying pan and brown the rabbit pieces over a high heat. Remove from the pan and place into a roasting pan. Set aside.
3. Meanwhile place the potatoes in a frying pan, in a single layer, cover with water and add half the butter. Cook over a high heat until the potatoes are soft and all the water evaporated - they should now be a lovely golden colour.
4. Transfer the rabbit to the oven and roast for 6-8 minutes. In the original pan used to fry the rabbit pieces, fry the pancetta until crispy and add the sherry wine vinegar. Put the finely shredded cabbage or greens in a bowl, pour over the hot dressing and toss well. Put the pan back on the heat and add the Madeira and stock. Boil until a little syrupy and whisk in the remaining butter.
5. To serve place a slice of potato on each plate and cover with a mound of the finely shredded greens. Top with the rabbit, pour over the sauce and serve immediately.
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