Ingredients Jump to Instructions ↓

  1. 2 x 100g fillets of farmed rabbit

  2. 6 peeled chestnuts

  3. 1/2 cup wild mushrooms, thinly sliced

  4. 2 shallots, thinly sliced

  5. 2 tablespoons chopped mixed herbs (chervil, chives, parsley, tarragon)

  6. Puff pastry, cut four strips 4cm x 6cm and cook before using in mille feuille

  7. 1 cup fresh chopped spinach leaves

  8. 250ml stock made with rabbit bones

  9. 1 tablespoon cream

  10. 1 teaspoon truffle oil

  11. 1 teaspoon grained mustard

  12. salt and black pepper, to season

  13. 30ml virgin olive oil

  14. 2 tablespoons butter

Instructions Jump to Ingredients ↑

  1. Make stock by boiling rabbit bones for about an hour. Strain before use.

  2. Heat 30ml of oil in heavy based frying pan, season rabbit fillets and fry in oil until lightly golden on both sides (about 4 minutes). Rest meat in warm place.

  3. In another pan, gently heat one tablespoon of butter and saut mushrooms, chestnuts and shallots. Season to taste and toss mixed herbs through the mix. Set aside.

  4. Wilt spinach in remaining butter over gentle heat.

  5. Place a slice of pastry in the centre of a dinner plate. Cover with spinach. Slice rabbit meat and place on top of spinach.

  6. Add rabbit stock to mushroom mixture and reduce liquid by half over high heat, stirring gently. Add cream, truffle oil and mustard to mix. Pour mushroom sauce over rabbit and top with a pastry slice.


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