Rabbit leg, pancetta, new season carrots and mustard sauce

Rabbit leg, pancetta, new season carrots and mustard sauce

We are delighted to welcome Elton Inglis to our talented crew of cooks and recipe writers.

Elton learned his trade in Sydney, Australia before moving to London in 2004. He has worked in some of London's finest restaurants including Jamie Oliver’s Fifteen, where he fell in love with Italian cooking. Now back in his French cookery roots Elton is the Head Chef of Assiette Anglaise, a French brasserie in Islington, London.

In his first recipe for us, Elton shares his dish of:

Rabbit leg, pancetta, new season carrots and mustard sauce

Serves 4 people


4 rabbit legs from Furness Fish & Game

Rabbit bones, ask your butcher for these.

300g sliced pancetta, cooked in the oven until crispy.

1 bunch of mixed baby carrots from Ted's Veg

1 carrot

1 onion

1 bunch of thyme

2 bay leaf

100ml white wine from Borough Wines

500ml chicken stock

200ml double cream

1 tbsp Dijon mustard from Le Marche Du Quartier

50g butter 

Vegetable oil

Method, for the rabbit:

Preheat the oven to 180 degrees. Heat up a griddle pan on a medium to high heat. Season rabbit legs with salt and pepper and rub lightly with vegetable oil. When the pan is hot give the legs a good seal on each side creating a bar mark effect on the flesh. Place in the oven for 6 minutes. Remove and allow to rest.

For the sauce:

Heat a saucepan to a medium heat, add a splash of vegetable oil, place rabbit bones in carefully and roast them until golden. Remove the bones from the pan, add the roughly chopped carrot and onion, a sprig of thyme and a bay leaf. Allow to colour nicely then deglaze the pan with white wine, reduce until almost all gone, add stock and place bones back in. Reduce by half and add the cream. Reduce until the consistency is sauce-like. Take off the heat and allow to steep for 30 minutes. Pass through a strainer and whisk in mustard.

For the mixed baby carrots:

Scrub carrots with a soft scourer until clean, don’t bother peeling them. Trim the tops and cook in boiling salted water, thyme and bay leaf (cook the purple ones separately). Once half cooked, which won’t take long, take off the heat and allow to cool in their own liquid.

To assemble:

Reheat the rabbit leg. Toss the carrots in hot butter and season with salt. Place carrots in the centre of plate and lean the cooked leg against them, pour hot mustard sauce around the plate and garnish with crispy pancetta and chopped parsley.



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