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Farmed Rabbit Legs With Kipfler Potatoes, Zucchini And Almonds

Serves 4

Ingredients

  • 150 g chopped onions
  • 4 boned rabbit legs
  • 150 g chopped semi-dried tomatoes
  • 1 teaspoon chopped coriander leaf
  • 3 cloves chopped garlic
  • 4 slices pancetta
  • 150 g crepinette
  • Olive oil
  • 2 tablespoons unsalted butter
  • 4 kipfler potatoes peeled and blanched, halved diagonally
  • 1 large zucchini chopped in chunks
  • 100 g peeled whole almonds toasted to a light golden brown
  • salt & pepper to season
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Method

  1. Sweat onion and garlic over a low heat with olive oil.
  2. Remove from heat and mix in semi-dried tomatoes and coriander and season to taste.
  3. Season rabbit and stuff with filling and wrap in pancetta and crepinette.
  4. Roast rabbit in oven with 1 tbsp butter and olive oil at 180 degrees C for 15 minutes.
  5. Cover rabbit with tin foil and rest in a warm place for 10 minutes before serving.
  6. While rabbit is resting, saute zucchini, blanched potatoes and almonds in remaining butter and olive oil.
  7. Season with salt and pepper.
  8. To serve, place sauteed vegetables and almonds in the centre of a warm plate and top with rabbit and drizzle with rabbit jus.
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