This recipe is from Episode 12 of Secret Meat Business
Joint the rabbit & remove the kidney & liver.
You can always ask your butcher to do this for you.
Season the meat with salt and pepper.
Place pan on the stove and add olive oil.
When smoking add the rabbit to the pan and sear at high heat until the pieces are golden brown, making sure there are not too many pieces in the pan.
When golden remove from pan and place into a bowl
Cut pancetta into small cubes and add to a pan along with the rabbit kidneys and liver.
Stir until golden brown. When cooked, remove from the pan and place in a bowl.
In a pan add the celery, red onion and carrot followed by the saffron, thyme, and bay leaves.
Season with salt and pepper and give the pan a toss, add the mushrooms, vinegar and sherry.
Add 2 cups of the chicken stock, simmer for 5 minutes.
Put the rabbit meat back into the pan and add the remaining chicken stock and cook in an oven at 200ºC degrees until cooked.
To make the bread, mix ingredients and kneed, cover with a warm cloth rest for 15 min, knock back then rest for 15 min.
Roll out in a large enough circle to cover your baking dish
When the rabbit is tender, remove the rabbit from the oven and cover with dough and olive oil place the pot back into the oven for 4-5 minutes and cook until bread is golden brown and ready to serve.
Remove the bread from the top and scoop the wet rabbit mixture into a bowl & serve with the bread.
Nutritional analysis per serving (18 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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