INDEX food
Game, glorious game
Rabbit Fricasee
Simplify things by getting your butcher to joint the rabbit in advance for you
Serves 4 Ingredients
1.5 kg rabbit, jointed into eight pieces
60g clarifi ed butter 200g button mushrooms 125ml white wine 125ml chicken stock 1 bouquet garni 4tbsp olive oil
20g (small bunch) sage leaves 150ml double cream 2 egg yolks
Method 1 Season the rabbit pieces with sea salt and freshly ground black pepper. Heat half the butter in a large saucepan. Fry in batches over medium–high heat for 6 minutes, turning to brown all over. Remove and set aside.
Forage for fungi
If our recipes have inspired you to live off the land, let Fergus the Forager
(pictured) teach you a thing or two about mushrooms in a class at Kent Cookery School on 9 October,
Fergus Drennan is a wild
man who spent 2010 living on foraged food, and his course will help you tell your inkcaps from your ceps.
Kent Cookery School also has other classes on offer this month, including one using Kent food on 11 October, and game on 27 October.
The school is based at The Secret Garden Restaurant at Mersham-le-Hatch, which was recently voted the best restaurant for outdoor dining by readers of the website
opentable.com, thanks to its sheltered location and its terrace.
Classes cost £99. For more
information see
www.secretgarden
kent.co.uk or call 01233 501586.
www.indexmagazine.co.uk
2 Melt the remaining butter in the pan, then add the mushrooms and sauté over medium heat for 5 minutes, or until browned. Return the rabbit to the pan, add the wine and boil for 2–3 minutes. Add the stock and bouquet garni, then cover and gently simmer over very low heat for 40 minutes.
3 Meanwhile, heat the olive oil in a small saucepan. Drop the sage leaves, a few at a time, into the hot oil; they will immediately start to bubble around the edges. Cook for 30 seconds, or until bright green and crisp, taking care not to overcook them or they will burn. Drain on paper towels and sprinkle with salt.
4 Using a slotted spoon, remove the rabbit and mushrooms from the simmering stock and keep warm. Discard the bouquet garni and remove the saucepan from the heat.
5 In a bowl, mix together the cream and egg yolks, then stir quickly into the stock. Return over very low heat and cook, stirring constantly, for 5 minutes, or until thickened slightly — take care not to let the sauce boil or it will curdle. Season to taste. Divide the rabbit and mushrooms among warmed serving plates. Drizzle with the sauce and garnish with the sage leaves.
23
The INDEX magazine October 2011
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