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IN SEASON


chef's secrets


Kit Davis from The Wellington Hotel, Boscastle gave us the inside scoop on what he thinks the ultimate accompaniment to seasonal rabbit is...


WILD RABBIT & CABBAGE BURGERS


Rabbit is such a great meat – lean, fl avoursome and low in cholesterol


Serves 6


1kg rabbit, skinned and jointed 1 medium onion, chopped 1 medium carrot, sliced 1 lemon, halved 2 bay leaves


1 tsp black peppercorns Salt


100ml water


1 Savoy cabbage, 6 good leaves peeled off


200g caul fat, cut into 6 pieces


TO SERVE 6 ciabatta rolls


1 Preheat the oven to 160C/gas 3. Put the rabbit pieces in an ovenproof casserole dish along with the onion, carrot, lemon and bay leaves. Sprinkle in the peppercorns and salt. Add the water, cover with a tight-fi tting lid, and put the casserole dish over a moderate heat to bring the liquid to the boil. Then transfer to the oven and braise for 1 hour.


42 | THE WEST COUNTRY FOODLOVER


2 Meanwhile, blanch the savoy cabbage leaves in boiling water for 2 mins; drain under cold running water and set aside to cool.


3 Remove the braised rabbit from the oven and allow it to cool slightly before picking off the meat, discarding any sinew or bones. Put the meat in a mixing bowl with the onion and carrot and moisten with some of the cooking juices.


4 Divide the meat mixture into six portions and squeeze into even-sized patties. Then wrap each one in a cabbage leaf followed by a piece of caul fat.


5 Light the barbecue or preheat a griddle pan until smoking hot. Grill the rabbit burgers on the barbecue or griddle for 3 mins on each side. Meanwhile, lightly toast the rolls.


6 Serve the burgers inside the rolls with a generous dollop of garlic yogurt.


The Shed: The Cookbook by Oliver, Gregory & Richard Gladwin, published by Kyle Books


RABBIT WITH FONDANT POTATO, GRAIN MUSTARD, LEEKS & EARL GREY


"I had my fi rst experience of what works well with rabbit while working in London. T e Chef had made a mistake with the dish and it ended up in the pot wash so a few of us had a taste. I have never forgotten how the ingredients and fl avours complimented the rabbit.


T e rabbit was served with grain mustard, leeks, fondant potato and a jus that was the star of the show. When I tasted this jus, there was a fl avour that I couldn’t put my fi nger on but it just worked. It brought out all the other fl avours perfectly.


T is all important jus was made from the legs of the rabbit as the dish only consists of the saddle. T ese are roasted, added to vegetable stock, white wine and water, cooked for 5 hours, strained and thickened via reduction. I almost don’t want to tell you what they dropped in the sauce at the end for fi ve minutes, but if you look at the title of the dish, there’s a clue.


A great dish to compliment rabbit and one that I will always remember."


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