Potted rabbit

AT A GLANCE

  • Serves 6 - 8 people

"The potted rabbit at Windmills Break in Yallingup is simple, yet genius. The recipe would be most gratefully received."
Jonathan Carpenter, Perth, WA

REQUEST A RECIPE
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. Please include the restaurant's name and address or business card, as well as your name and address.

  • 2 golden shallots, thinly sliced
  • 1 tbsp Dijon mustard, plus extra to taste
  • 1 tsp each black mustard, coriander and fennel seeds
  • 3 fresh bay leaves
  • 2 thyme sprigs, plus extra leaves, to serve
  • 3 sage leaves
  • 3 garlic cloves, thinly sliced
  • 1 tbsp olive oil
  • Finely grated rind of ½ lemon, plus extra, to serve
  • 1 rabbit (about 1.5kg), jointed (see note)
  • 80 gm duck fat (see note)
  • 150 ml dry white wine
  • 700 ml chicken stock
  • To serve: thinly sliced sourdough, extra-virgin olive oil, cornichons and pickled onions
01   Combine shallots, half the Dijon mustard, seeds, bay leaves, thyme, sage, garlic, oil and rind in a large bowl and massage into rabbit. Refrigerate to allow flavours to develop (at least 1 hour).
02   Heat duck fat in a saucepan over medium-high heat, add rabbit pieces and turn occasionally until golden (5-6 minutes). Add wine and reduce by half (10-12 minutes), then add stock and reduce heat to low. Place a round of baking paper directly on surface and simmer until meat is falling from the bone (2-2½ hours). Remove rabbit and set aside, then strain stock (discard solids) and reserve. Shred rabbit meat into a bowl (discard bones), add remaining Dijon mustard or to taste and 60ml reserved stock, season to taste and divide among serving dishes. Cover with plastic wrap and refrigerate until required.
03   Heat a char-grill pan over high heat, drizzle sourdough with olive oil, season to taste and grill until golden (2-3 minutes each side). Serve with potted rabbit warmed in a low oven, scattered with lemon rind and thyme leaves, and cornichons and pickled onions to the side.

Note This dish can be made a day ahead and warmed before serving. Ask your butcher to joint the rabbit for you. Canned duck fat is available from butchers and select delicatessens.

View Full Site