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Andrew McConnell
Stuffed Gippsland Rabbit Legs
Serves 4
Rabbit Legs:
2 1.3 kg to 1.5 kg rabbits
50 g soft butter
Zest of one lemon
1 clove garlic
1 tsp chopped chives, rosemary and parsley
1 thick slice of stale sour dough bread broken into small pieces
pinch salt and pepper
Bean salad
250g fine green beans blanched
1 cup roast hazel nuts
1 cup cream fraiche
1 tbsp red wine vinegar
1 tomato peeled, seeded and diced
4 basil leaves shredded
1 cup broad beans blanched and peeled
salt and pepper to taste
METHOD:
Rabbit Legs:
Take the two rabbits remove hind legs, front runners and fillets. Make a short stock with the carcass and put the front runners aside for another meal (Rabbit Ragu tossed with pasta is a favourite). Carefully tunnel bone each of the rabbit legs removing the thigh bone only.
Finely chop the herbs garlic and lemon zest together, fold in the soft butter.
Stuff an equal quantity into each rabbit leg. Seal the cavity with a wooden skewer.
Bean salad
Whisk the cream fraiche and vinegar together and fold through the beans tomato basil and hazelnuts. Check seasoning and adjust to taste.
Method
Gently seal the rabbit legs in plenty of butter and roast at 180 deg for 20 minutes.
While legs are roasting pan fry the fillets in some butter, these will cook very quickly. Take care not to over cook the fillets about 3 minutes in all. Slice the fillets thinly and toss through the bean salad. When the rabbit legs are cooked rest for about 10 minutes before serving.
Place a portion of the bean salad on each plate and top with a rabbit leg.
Finish the dish with a little of the reduced rabbit stock.
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