How to cut up a rabbit for cooking!

By Mark Gough

Monday, 04 July 2011

Every month Mark, a keen shot, will rustle up a seasonal, no-nonsense dish. Using simple, easily available ingredients, his easy-to-cook recipes will whet your appetite before amazing your taste buds. Enjoy!

WHAT YOU’LL NEED
»» One large wild rabbit
»» One large potato
»» 50gm mushrooms
»» Spinach
»» ½ pt rabbit stock
»» 10gm butter
»» 50ml Vegetable oil
»» Thyme
»» One clove garlic
»» Salt and pepper
»» One tbsp of cream (double or whipping)

HOW TO COOK IT
- Joint the rabbit, bone and roll the loins.

- For the stock roast the carcass for about two hours, pass off and reduce by half to strengthen the flavour.

- The loins: Remove all sinew from both the loins and place on a sheet of cling film.

- Season with salt and pepper and a little butter.

- Roll the individual loins into a sausage shape in the cling film and then poach in the simmering stock for four minutes.

- Remove and rest before pan-frying in a little oil with half a clove of garlic, a sprig of thyme and a pinch of both salt and pepper.

- Grate the potato, squeeze out any excess moisture, and then mix with vegetable oil and melted butter. Shape into patties and fry until they’re golden brown.

- Fry off the mushrooms until tender, then add spinach and season.

- Take a little stock and one tablespoon of whipping/double cream, heat to simmer and then add diced butter to thicken.

- To serve: Place the rosti on a plate with the mushroom/spinach on top.

- Slice and place the rabbit loin on top ofthis and then pour sauce around the meat.

- Tarragon or grain mustard is a good garnish for the sauce if required

How to cut up a rabbit for cooking!

ABOUT THE CHEF
When he’s not out shooting, Mark is the Head Chef at The Finch’s Arms in Hambleton - a traditional 17th century English country inn, with beamed ceilings, cask ales and a small bustling bar with magnificent views overlooking Rutland Water.

Formerly the proprietor of the Tollemache Arms in Buckminster, Leicestershire, Mark has also been chef at the Restaurant Pierre Orsi, Lyons and Raymond Blanc’s le Manoir aux Quat’Saisons in Oxford.

www.finchsarms.co.uk