Assiette of rabbit with purée of carrots and jus spiked with Chardonnay vinegar (serves four) by Anthony Demetre

01 January 2000
Assiette of rabbit with purée of carrots and jus spiked with Chardonnay vinegar (serves four) by Anthony Demetre


  • 2 whole rabbits
  • 2-3tbs garlic confit
  • Sea salt
  • Fresh ground black pepper
  • 50g crépinette
  • 50g clarified butter
  • 8 sun-dried tomatoes
  • Tarragon
  • Parsley
  • 8 thin slices of Serrano ham
  • 500ml chicken stock

For the sauce

  • 100ml rabbit jus
  • 1 dash Chardonnay vinegar
  • 50ml double cream
  • Unsalted butter
  • Chopped tarragon
  • For the garnish
  • 200g carrot purée
  • 200g braised cabbage
  • 20 glazed baby onions
  • 4 deep-fried celery leaves


Prepare the rabbit by skinning it and removing the legs, shoulders, kidney, liver, head and neck. Reserve head and neck and keep for stock.

Carefully bone saddle. Bone shoulder blade out of shoulder. Stuff boned shoulders with 2tbs garlic confit. Season. Wrap in crépinette and tie with butcher's string to keep in shape.

Sauté rabbit livers with a little clarified butter and season. Open out the boned saddle and cover with the livers (you may need to add extra livers), sun-dried tomatoes, fresh tarragon and parsley. Season and roll tightly. Wrap in Serrano ham and crépinette and tie with butcher's string until tight and firm.

Seal and cover rabbit shoulders in a little clarified butter and then braise for 30 minutes in seasoned chicken stock. Roast the saddle, also in a little clarified butter, and then finish roasting in a medium oven for 10-15 minutes. Rest.

Bring the rabbit jus to the boil and add a splash of Chardonnay vinegar and double cream.Monté with butter and finish with chopped tarragon. Check seasoning.

To assemble, cut string from rabbit shoulder, trim and clean bone. Cutstring from saddle and trim ends. In a hot pan, pan-fry rabbit kidneys, remove, and cut in half. Arrange on a plate with garnishes.

by Anthony Demetre

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