Try this recipe from The Goudhurst Inn at home
Slow cooked local rabbit with roasted garlic & vanilla creamed potatoes & sautéed swede
- 1 saddle of rabbit with hind legs taken off the bone so you’re left with saddle attached to de-boned leg (ask your butcher for help if required)
- 2oz Maldon sea salt flakes
- 1 sprig of thyme with leaves removed
- 2 large cloves of garlic, thinly sliced
- 1 vanilla pod
- Vanilla aroma
- 1lb mashing potatoes (Maris Piper)
- 1 large swede
- Red wine
Preparation & cooking
1. In a small earthenware dish, line the bottom with cling film and sprinkle half of the sliced garlic, thyme leaves and salt. Next, lay the rabbit leg and loin on top and sprinkle the remaining ingredients over the rabbit, cover with cling film and refrigerate for 2-3 days.
2. Remove the rabbit from the dish and wipe off excess marinade, place into a small roasting tray and cover with melted duck fat then place a layer of greaseproof paper over to submerge the rabbit. Wrap the tray with tin foil and place into an oven on gas mark 1 for 4 hours until tender but still holding together.
3. Peel the swede and cut into quarters, mix with olive oil, salt and pepper and place in a roasting tray with sprigs of rosemary. Cover with tin foil and roast at 180c for approximately 40 minutes until tender – transfer to a small pan and colour on the top of the stove, then sprinkle the chopped parsley over, fold in and serve immediately.
4. In a mixing bowl, mix together 8oz mashed potato with the seeds of a scraped vanilla pod, half a teaspoon of vanilla aroma and slivers of roasted garlic. Season with salt, pepper and cream to taste.
5. Heat the mashed potato and place into a warm serving bowl or plate.
6. Place the drained rabbit saddle and leg on top of the vanilla mashed potato and serve with red wine gravy and a side of roasted swede infused with rosemary.