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IN SEASON


GAME CHANGER Rabbit


PULLED RABBIT AND MOREL RAVIOLI


Serves 4-6


With its sweet yet subtle gamey fl avours, rabbit is a brilliant meat to


introduce new eaters to the world of game. Extremely lean and as versatile as chicken, rabbit is a fantastic fl avour


carrier working well with cream, tomato or even spice-based sauces.


Whether the meat is used for pies,


curries or terrines and pates, rabbit is best eaten through its 6 month season; July through to December. Due to its


low fat content, rabbit can be prone to drying out so be sure to use cooking techniques that get the best out of the meat.


Young rabbit is much more tender and therefore can handle hot, stovetop


cooking. Whereas, older rabbit requires a little more time and attention in the form of slow cooking casseroles and stews.


FOR THE PULLED RABBIT 2 tbsp sweet paprika 20g dark (bittersweet) chocolate, grated 50g soft brown sugar 1 garlic clove, crushed 2 tbsp white wine vinegar 4 tbsp olive oil 300ml sweet cider 1 prepared rabbit (skinned and gutted) 100g morel mushrooms, chopped Zest and juice of 1 lemon 100g wild garlic, ripped into shreds


FOR THE RAVIOLI 400g plain fl our, sifted, plus extra for dusting 3 large eggs, beaten 1 tbsp crushed pink peppercorns Sea salt and ground black peppercorns


1 Preheat the oven to 150C/gas 2. Combine the paprika, chocolate, sugar, garlic, vinegar and 2 tbsp of the olive oil in a large bowl, then


coat the rabbit with the mixture. Fill a roasting pan with the cider, then place the coated rabbit in it. Cover with foil and cook for 3 hours, basting every hour. Remove the foil and turn the oven down to 140C/gas 1, then cook for a further 2 hours. Place the cooked rabbit on a plate, shred the meat with two forks and remove the bones. Transfer the meat to a large bowl.


2 In a pan, add 1 tbsp of the oil and fry the morel mushrooms for 2–3 mins until soft, then add half the lemon juice and half the wild garlic. Stir and then transfer to the bowl of rabbit meat. Mix thoroughly.


3 Place the fl our in a large bowl and make a well in the middle with your fi st and pour the eggs into it. Using a fork, whisk the fl our into the egg from the outside in. When the mixture begins to come together, shape it into a ball with your hands, then knead for 10 mins. Divide the dough into four, then wrap individually with clear fi lm or plastic wrap and chill for 5 mins.


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