Scott’s rabbit ravioli with poached loin, sautéed rack and rabbit consommé (serves 4)

PREPARING THE RABBIT

two young wild rabbits

smoked bacon

Method

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.

CONSOMMÉ

2kg rabbit bones

one bottle white wine

one carrot

one onion

one stick of celery

one leek

garlicone bulb of fennel

star anise

cardamon pods

caraway seeds

bay leaves

thyme

rosemary

two pints of chicken stock

one bottle of white wine

Pernod

Madeira

Method

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

250g flour

2tbsp milk

2tbsp olive oil

four egg yolks

one whole egg

Method

Mix everything together and knead until smooth. Rest for one hour.

RAVIOLI FILLING

four shoulders of rabbit

sea salt and black pepper

garlic

rosemary

vegetable oil

rabbits liver

tarragon

grain mustard

Method

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.