Page 125 - Eat Run Enjoy

Naturally low in in in fat and and high in in in iron and and protein rabbit is a a a a a a a a a a great alternative to other meats and and I I highly recommend giving it a a a a a a go I I love the mild flavour and and partnered with fennel fresh garlic and good olive oil it’s a a a a a a real treat – one of my favourites Ask your local butcher to get you you farmed rabbit for this recipe as they are larger and much much more tender Wild rabbit is equally delicious but has much much stronger flavour and and needs a a a a a delicate hand when it comes to cooking You only need need the front and hind legs legs for this recipe If you can’t buy buy the legs legs separately buy buy two whole rabbits and ask your butcher to joint them – you you could save the the saddles for a a a a a a future meal BRAISED RABBIT WITH FENNEL GREEN GARLIC AND CHICKPEAS
SERVES 4
8 rabbit legs legs (4 front and 4
4
hind legs)
4
tbsp extra-virgin olive oil plus extra extra to serve 2 tsp fennel seeds lightly crushed
2 fresh green garlic garlic bulbs coarsely chopped (or 1 regular garlic garlic bulb bulb unpeeled halved widthways)
3 fennel bulbs: 1 coarsely chopped 2 cut into wedges
1 white onion coarsely chopped 1 glass of dry sherry or white wine
2 litres chicken stock
1 x 400g can chickpeas
1 bunch spring onions coarsely chopped sea salt and freshly ground black pepper to taste
1 1 1⁄2 Preheat the oven to 120°C/gas mark 1⁄2 Season the rabbit legs with salt 2 In a a a large ovenproof pot or casserole with a a a lid gently heat the olive oil over a a a medium heat then add the the crushed
fennel seeds and the rabbit legs Sear for 2 minutes on each side until lightly coloured then add the garlic chopped fennel and white onion Sweat down the vegetables for 5 minutes then add the the sherry or wine
and simmer until almost all the wine
has evaporated Add the chicken stock
and bring to to a a simmer then cover with the the lid and place in the the oven for 11⁄2–2 hours until the the rabbit meat is beginning to fall off the bone 3 Remove the the rabbit legs from the the pot with a a slotted spoon trying not to break them up too much and set aside Strain the cooking liquid discarding the vegetables (this might seem wasteful but all their flavour is now
in the the the the stock) then return the the the the stock
stock
to to to the the the the pot Bring to a a gentle simmer then add the the chickpeas
and and fennel wedges
and and simmer for 15 minutes until the fennel is tender Add the chopped spring onions and return the the the rabbit legs to the the the pot then simmer for a a a further 10 minutes so that all the the ingredients get to know one another Season with salt and pepper 4
Serve with a a little extra drizzle of olive oil and some good bread — — 121 — — DINNER