Roasted rabbit loin with cream sauce and potato stack

Trevor Foster makes the most out of his rabbit, using the kidneys for added flavour and texture
Roasted rabbit loin with cream sauce and potato stack
  • Rating:
  • Serves: 2
  • Cook Time: 1 hour 15 minutes
  • Prep Time: 30 minutes plus 15 minutes marinating
  • Effort: easy

Ingredients

  • 1 red pepper
  • 1 whole rabbit
  • 2 cloves garlic, crushed
  • 1/2 onion, sliced
  • 8 sage leaves
  • 1 sprigs rosemary, leaves only
  • olive oil, for drizzling
  • 1 potato, peeled and finely sliced
  • 3 anchovies
  • 1 bulbs fennel, finely sliced
  • 125 ml double cream
  • 1/2 lemon, juice only

Method

1. Preheat the oven to 180C/160C fan/gas 4.

2. Using a pair of kitchen tongs, hold the whole red pepper over a gas flame, turning occasionally, until the skin is blistered all over. Place into a bowl and cover with cling film so that the pepper steams in the residual heat.

3. When cool enough to handle, peel the skin away from the pepper, remove the seeds and slice the flesh. Set aside.

4. Cut the loin from the rabbit, remove the kidneys and set aside. Lay the loin flat and place the garlic, onion, sage and rosemary across the meat. Roll up tightly and place into a bowl. Drizzle with olive oil and season with salt and freshly ground black pepper. Set aside to marinate for at least 15 minutes.

5. Meanwhile, heat a drizzle of olive oil in a frying pan over a medium heat and lightly fry the sliced potato for 2-3 minutes, or until golden-brown all over. Season with salt and freshly ground black pepper.

6. Place the rabbit loin in a roasting tray and roast for 30-40 minutes, or until golden-brown and cooked to your liking. Remove from the oven and set aside to rest.

7. Place a ring mould on a baking tray and fill with alternate layers of roasted red pepper slices and potato, drizzle with olive oil and place in the oven for 10-15 minutes, or until golden-brown and tender.

8. Heat a drizzle of olive oil in a saucepan over a medium heat and fry the anchovies for 1-2 minutes, stirring until they have broken down. Add the fennel and lightly fry for 2-3 minutes, or until tender, then stir in the cream and bring to a simmer. Cook for 4-5 minutes, or until the sauce has thickened slightly, then add a squeeze of lemon juice to taste.

9. Heat a drizzle of olive oil in a small frying pan over a medium heat and lightly fry the kidneys for 1-2 minutes on each side, or until golden-brown all over and cooked to your liking.

10. To serve, thickly slice the rabbit and arrange on one side of the plate. Using a fish slice, transfer the ring mould of potato and pepper to the plate and carefully remove the mould. Top the potato and pepper stack with the kidneys and spoon the creamy fennel sauce over the rabbit.

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