Rabbit with leatherwood honey, saffron and celery

AT A GLANCE

  • Serves 6 people

  • 1½ tbsp olive oil
  • 1 rabbit (about 1.4kg), cut into 8 pieces
  • 1 onion, thinly sliced
  • 750 ml (3 cups) chicken stock
  • 200 gm (1 cup) dried chickpeas, soaked overnight in cold water, drained
  • 1 tbsp leatherwood honey
  • ½ tsp saffron threads, soaked in 1 tbsp warm water
  • 3 celery stalks, cut into 5cm lengths
01   Preheat oven to 150C. Heat oil in a large flameproof casserole over medium heat. Add rabbit and sauté, turning often until golden brown (3-4 minutes). Transfer to a plate and set aside. Add onion to casserole and cook over low heat until just starting to caramelise (8-10 minutes). Add stock, chickpeas, honey, saffron and its liquid and rabbit, increase heat to high and bring to the boil. Cover, transfer to oven and cook for 1 hour. Add celery and cook until celery is tender (25-30 minutes).
02   Divide rabbit among plates, ladle over celery, chickpeas and braising liquid and serve.

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

RODNEY DUNN AND ELODIE RAMBAUD

Drinking Suggestion:

VIOGNIER. , suggested by MAX ALLEN

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