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Davina McCall's slow-cooked rabbit
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Total Time:
1 hour 50 minutes
Indulge in a childhood favorite casserole with tender rabbit and creamy pomme purée, a luxurious twist on a classic French dish. Bon appétit!
Ingredients:
  • olive oil
  • 150 g smoked lardons
  • 20 shallots
  • 200 g chestnut button mushrooms
  • 2 rabbits (1.2kg), skin off, bone in, jointed
  • 100 g plain flour
  • 4 bay leaves
  • ½ a bunch of fresh thyme (15g), tied with string
  • 1.5 litres organic chicken stock
  • 900 g Maris Piper potatoes
  • 150 ml whole milk
  • 100 ml double cream
  • 100 g unsalted butter
  • 400 g fine green beans
  • 1 shallot
  • ½ a clove of garlic
  • ½ a bunch of fresh tarragon (15g)
  • 2 teaspoons Dijon mustard
  • red wine vinegar
  • extra virgin olive oil
Instructions:
  • - Heat 1 tablespoon of olive oil in a large deep pan. Cook lardons until crispy, then set aside. - Peel shallots and add to the pan with another tablespoon of olive oil and mushrooms. Cook until lightly golden, then remove. - Season rabbit with salt and pepper, then coat with flour. - Heat another tablespoon of olive oil in the pan, cook rabbit until golden, turning occasionally. - Add bay leaves, thyme, lardons, shallots, and mushrooms back to the pan with ¼ of the chicken stock. Scrape up any bits from the bottom. - Pour in the rest of the stock, bring to a boil, then cover and simmer for 30 minutes. Uncover and simmer for another hour until meat is tender and sauce is thickened. - For pomme purée, cook diced potatoes in boiling salted water for 12 minutes, then drain. - Heat milk and cream until just below boiling. Push potatoes through a sieve, mix with butter, milk mixture, and seasoning until creamy. - Trim green beans and cook in boiling salted water for 4-5 minutes, then drain. - Mix mustard and vinegar in a bowl. Gradually whisk in olive oil until thick, then add shallots, garlic, tarragon, and season. - Toss drained beans in the dressing. - Serve rabbit, pomme purée, and dressed beans. Enjoy!

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