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Seared Rabbit with Turnip Puree and Pickled Vegetables
Recipe by Rishi Desai
- Steps
- Ingredients
Steps
- Place 125ml (½ cup) wine, 2 tablespoons verjuice, vinegar and coriander seeds in a small saucepan set over medium heat. Bring to the boil, then reduce heat to a simmer, and cook for 1 minute to allow alcohol to evaporate. Pour mixture into 2 separate bowls, adding red beetroot slices to one and golden beetroot slices to the other. Set aside for 30 minutes to pickle, then strain through a sieve. Lightly pat dry beetroot slices with paper towel. Set aside.
- Meanwhile, place 1 tablespoon olive oil in a saucepan set over medium heat. Add garlic and onion, and cook for 2-3 minutes or until translucent. Add thyme, chives and rabbit legs, and cook for 4–5 minutes or until caramelised. Add remaining 250ml (1 cup) wine and 125ml (½ cup) verjuice, cover with a lid, and cook for 10 minutes. Add turnip quarters to pan, and continue to cook for about 20 minutes, or until stock is thick and turnips are cooked through. Strain stock into a clean bowl and slowly whisk in butter until sauce is thick and glossy. Set aside.
- Meanwhile, place remaining 2 turnips in a small saucepan, cover with water, set over medium heat and bring to the boil. Simmer for about 15 minutes or until soft. Transfer cooked turnips to a blender, add 1 tablespoon goat’s cheese and blend to a paste. Push paste through a fine sieve into a clean bowl, season to taste with salt and pepper, and set aside.
- Heat remaining 1 tablespoon oil in a frying pan set over medium-high heat. Season rabbit loins, and cook for about 1-2 minutes each side or until caramelised. Remove from pan and allow to rest for 2 minutes before slicing.
- To serve, spoon puree onto plates, top with rabbit slices, pickled vegetables, carrot slices and goat’s cheese. Drizzle with sauce, garnish with thyme sprigs and season to taste.
