A main course finalist in the Great British Menu series 4 ...
For the rabbit:
Remove the legs from the carcass and set aside. Remove the loins from the carcass and remove sinew. Seal the loins in a hot pan with a dash of olive oil for 2 minutes each side. Leave to rest.
For the legs:
Roast the vegetables in a pan in the olive oil. Add the rabbit legs, deglaze the pan with the alcohol and add stock. Place the legs into a vacpack bag with a little of the stock & cook in a water bath at 62 C for 24 hours.
For the bubble and squeak:
Boil the potatoes in salted water for about 20 minutes or until cooked. Drain these & set aside. Sauté the cabbage, shallot & peas in butter. Crush the potatoes, keep chunky, and add to the sauté mix. Season to taste. Place this mixture into 4 x 6cm ring moulds, press down so it is tightly packed and sauté again in these ring moulds to form little potato cakes.
For the butternut squash:
Melt the butter in a hot pan, add diced butternut squash and roast for 2 minutes. Cover with water and cook until soft. Blend in a processor until smooth and add hickory essence to taste.
For the mushroom and asparagus mousse:
Sauté the shallot, garlic, wild mushrooms and asparagus in a little oil. Add the flaked leg meat and mix together on a low heat.
Heat the cream, blending with the mushroom powder adding the eggs and egg yolks gradually. Pour the cream and egg mix onto the sautéed mix. Divide the mix into 4 buttered small 4cm ramekin moulds.
Steam at 83˚C for 15-20 minutes in a steam oven or in a steaming pan of water.
For the sauce:
Reduce the red wine, port and thyme in a pan by half. Add the meat stock and sugar and reduce by 2/3. Finish by adding the chicken stock and reduce to sauce consistency.
For the garnish:
Blanch the spinach, broad beans, asparagus, and diced butternut squash in separate pans for a few minutes each or until cooked. Pan fry the wild mushrooms in a drizzle of olive oil.
Take a spoonful of butternut squash & smear across the plate. Place the spinach on top of the butternut squash, to the right of the plate, turn out the mushroom & asparagus mousse and place on top of the spinach. Place the rabbit leg on top of the mousse. Put the bubble & squeak opposite the mousse. Carve the rabbit loin and place over the top of the bubble & squeak. Spoon a line of sauce in front of this & scatter the asparagus, broad beans, wild mushrooms & diced butternut squash on top of the sauce.
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