Stephen Woods has been working at Bank Birmingham for 7 years.. For five of those years he has been head chef and relishes the variation of working in an environment that allows him to experiment. “The sticky toffee pudding and pannacotta are Bank classics and are firm favourites with our regulars. I chose the chicken and Parma ham dish because it’s easy to recreate, the rabbit and quail dishes are something most people would avoid trying to make at home but they are dishes that I love to eat and I hope others will learn to love to cook!”

Pot Roast Rabbit & Vegetables

The is a good old fashioned rustic dish and perfect to get you through the final stretch of winter. Just in case you’re wondering, rabbit tastes like chicken.

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