Scott’s rabbit ravioli with poached loin, sautéed rack and rabbit consommé (serves 4)
PREPARING THE RABBIT
two young wild rabbits
Skin and gut the rabbits, keeping livers, kidneys and shoulders for the filling, and the legs for the sauce. Separate the racks from the saddles. Trim the flanks on the racks and split in two, lengthways. Trim the loins. Wrap the loins in smoked bacon then in cling film. Tie the ends with butchers’ string.
2kg rabbit bones
one bottle white wine
one stick of celery
garlicone bulb of fennel
two pints of chicken stock
one bottle of white wine
Roast the rabbit bones, drain off the fat and deglaze the pan with a glass of white wine. Chop and brown off all the vegetables. Add the chicken stock and alcohol.
Cook slowly for four hours, strain and reduce by half. Add fresh garlic, thyme and Madeira.
PASTA FOR RAVIOLI
2tbsp olive oil
four egg yolks
one whole egg
Mix everything together and knead until smooth. Rest for one hour.
four shoulders of rabbit
sea salt and black pepper
Marinate shoulders in salt, pepper, garlic and rosemary for an hour. Rinse, cover in vegetable oil and cook until the meat is falling off the bone. Chop the livers and tarragon. Mix all the meat together with some grain mustard.
Roll the pasta out to 2mm thick. Ball the filling into golf ball-size and place on pasta. Stretch another layer of pasta over the top, pushing out all air pockets. Cut each ravioli out. Poach the rabbit loin in its cling film parcel in water for five minutes. Sauté the rack for two minutes and the kidneys for one minute. Simmer the ravioli
for four minutes. Cut the loin into four, the rack into three (two ribs each) and the kidneys in half. Season with rock salt and lemon. Assemble in a large bowl and pour over the consommé.