Loin of rabbit with parsnip and celeriac puree

Loin of rabbit with parsnip and celeriac puree

Loin of rabbit with parsnip and celeriac puree

Loin of rabbit with parsnip and celeriac puree

The distinct flavour of rabbit works well with the delicate tones of the celeriac and parsnip puree.

Ingredients

For the puree:

1 celeriac, peeled and chopped into large chunks from Paul Wheeler (Fresh Supplies) Ltd

450g parsnips, peeled and chopped into large chunks

150ml sour cream

100ml milk

30g butter

Salt and freshly ground black pepper

For the rabbit:

1 tablespoon olive oil

2 rabbit loins, trimmed from Sillfield Farm

Salt and freshly ground black pepper

2 rashers smoked bacon, chopped

3 slices black pudding

1 tomato, chopped

6-8 pitted black olive from The Fresh Olive Company

75ml/2½fl oz. red wine

1 teaspoon wholegrain mustard

25g/1oz butter

Preparation Method

Bring a large pan of salted water to the boil. Add the celeriac and parsnips and boil until tender, about 20 minutes. Drain, leave to steam dry for 2 minutes, then blend with the butter, sour cream, and enough milk to form a smooth puree.

For the rabbit, heat the oil in an ovenproof frying pan, add the rabbit and season, to taste, with salt and freshly ground black pepper. Fry for 4-5 minutes, or until golden-brown on all sides. Add the chopped bacon and black pudding and fry for a further 4-5 minutes, or until the bacon is crisp. Add the tomato and olives to the pan and transfer to the oven to roast for 8-10 minutes, or until the rabbit is cooked through.

Remove the rabbit and black pudding from the frying pan and set aside to rest. Meanwhile, heat the frying pan with the rabbit juices over a medium heat, add the wine and mustard and continue to cook for 2-3 minutes, or until the sauce thickens. Whisk in the butter.

Slice the rabbit and serve on the puree with the delicious juices.

 

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