Name: Potted rabbit
Prep time: 45 min
Cook time: 165 min
Total time: 210 min
Yield: 6 - 8
Ingredients: 2 golden shallots, thinly sliced; 1 tbsp Dijon mustard, plus extra to taste; 1 tsp each black mustard, coriander and fennel seeds; 3 fresh bay leaves; 2 thyme sprigs, plus extra leaves, to serve; 3 sage leaves; 3 garlic cloves, thinly sliced; 1 tbsp olive oil; Finely grated rind of ½ lemon, plus extra, to serve; 1 rabbit (about 1.5kg), jointed (see note); 80 gm duck fat (see note); 150 ml dry white wine; 700 ml chicken stock; To serve: thinly sliced sourdough, extra-virgin olive oil, cornichons and pickled onions

“The potted rabbit at Windmills Break in Yallingup is simple, yet genius. The recipe would be most gratefully received.”

Jonathan Carpenter, Perth, WA

Ingredients

2 golden shallots, thinly sliced

1 tbsp Dijon mustard, plus extra to taste

1 tsp each black mustard, coriander and fennel seeds

3 fresh bay leaves

2 thyme sprigs, plus extra leaves, to serve

3 sage leaves

3 garlic cloves, thinly sliced

1 tbsp olive oil

Finely grated rind of ½ lemon, plus extra, to serve

1 rabbit (about 1.5kg), jointed (see note)

80 gm duck fat (see note)

150 ml dry white wine

700 ml chicken stock

To serve: thinly sliced sourdough, extra-virgin olive oil, cornichons and pickled onions

Method

Main

1.Combine shallots, half the Dijon mustard, seeds, bay leaves, thyme, sage, garlic, oil and rind in a large bowl and massage into rabbit. Refrigerate to allow flavours to develop (at least 1 hour).

2.Heat duck fat in a saucepan over medium-high heat, add rabbit pieces and turn occasionally until golden (5-6 minutes). Add wine and reduce by half (10-12 minutes), then add stock and reduce heat to low. Place a round of baking paper directly on surface and simmer until meat is falling from the bone (2-2½ hours). Remove rabbit and set aside, then strain stock (discard solids) and reserve. Shred rabbit meat into a bowl (discard bones), add remaining Dijon mustard or to taste and 60ml reserved stock, season to taste and divide among serving dishes. Cover with plastic wrap and refrigerate until required.

3.Heat a char-grill pan over high heat, drizzle sourdough with olive oil, season to taste and grill until golden (2-3 minutes each side). Serve with potted rabbit warmed in a low oven, scattered with lemon rind and thyme leaves, and cornichons and pickled onions to the side.

Note This dish can be made a day ahead and warmed before serving. Ask your butcher to joint the rabbit for you. Canned duck fat is available from butchers and select delicatessens.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Alice Storey

Styling by Vanessa Austin

Ingredients

Method

Main

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