Rolled Burrawong farm rabbit with smoky bacon, creamed spinach and roasted celeriac recipe

Preheat the oven to 180°C.

On a large bench, roll out three pieces of heavy duty cling wrap about 70cm long. In the middle of the cling wrap, lay out the slices of bacon with all pieces overlapping about ½cm.

Lay the deboned rabbit out flat, and place the leg meat evenly around the loins. Rub one clove of roasted garlic around the meat, sprinkle with half a teaspoon of thyme leaves and season with salt and pepper. Roll the rabbit into a log shape and place in the middle of the bacon slices. Use the cling wrap to help fold the bacon around the rabbit. Roll into a log and tie the cling wrap tightly at each end.

Place into a pot of lightly simmering water for 25 minutes.

After 25 minutes remove and place into ice water to cool.

To make the sauce, roast the rabbit bones at 180°C with a dash of olive oil for about 10-15 minutes. Remove and place in a large pot with the veal stock and thyme. Boil and reduce until it is a sauce consistency. Strain through a fine sieve and set aside.

To roast the celeriac, preheat the oven to 180°C. Heat the butter and about 20ml of oil in a heavy-based pan. Add the celeriac, and then place in the oven for 20 minutes or until tender.

For the creamed spinach, blanch the spinach in rapidly boiling salted water for about 10 seconds. Remove and refresh in ice water. Take the spinach out and squeeze out all the excess water. Blend with the remaining clove of roasted garlic and slowly pour in the reduced cream until smooth and well combined. Season with salt and pepper.

Take the rabbit out of the iced water and portion into 6 even rounds (don’t forget to remove all the plastic).

Heat 10ml of oil in another heavy-based small pan. Place the rabbit in the pan and sear on one side. Turn over and place in the oven for 5-10 minutes, or until the rabbit is just cooked through.

To serve, place a good spoonful of creamed spinach onto the plate. On top of that add 6-8 pieces of celeriac, then the seared rabbit. Coat with a good spoonful of sauce.