Serves 2

Ingredients

• 1 whole French rabbit
  
• 1 glass red wine
  
• Vegetable oil
  
• Salt and pepper to taste
  
• Sprig of thyme/ bay leaf
  
• 2 cloves of garlic
  
• Duck fat for confit legs

Vegetables for the Pot Roast

• 1 carrot
  
• ½ courgettes
  
• ¼ cabbage
  
• ¼ celeriac
  
• ½ parsnip
  (Cut all vegetables into small barrel shapes)
  
• 6 small shallots
  
• 6 new potatoes
  
• Stock (use trimmings from vegetables to make rabbit stock)

Method

Take rabbit off the bone. Retain all bones for the stock (prepare stock using rabbit bones, vegetable trimmings, bay leaf, thyme, garlic, red wine & water).

Confit the rabbit legs in duck fat in a roasting pan at approximately 60°c for 20 minutes.

Roll & tie the loin, roast until golden brown, then add vegetables & potatoes

Add rabbit stock & simmer for 20 minutes

Remove loin & allow to rest.

Add trimmed confit rabbit leg.

Reduce sauce to correct consistency & season.

Slice loin & assemble the dish