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
»» ½ pt rabbit stock
»» 10gm butter
»» 50ml Vegetable oil
»» 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
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