Ravishing Rabbit With A Stylish Chip Butty Recipe

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Ravishing Rabbit With A Stylish Chip Butty

Yields: 2 serving(s) - Preparation Time: 30 minutes

Ingredients

For The Rabbit With Tarragon

2 rabbit joints; boned
1 tablespoon(s) wholegrain mustard
2 tablespoon(s) olive oil
1 leek; cut into 1cm thick slices
5 garlic cloves
25 gram(s) butter
50 milliliter(s) beer
2 tablespoon(s) chopped; fresh tarragon
100 milliliter(s) double cream
225 gram(s) fine beans; trimmed
1 plum tomato; seeded and diced
Vegetable oil; for deep frying
250 gram(s) frozen oven chips; slightly thawed and cut into 2.5cm pieces
Salt and pepper

For The Chip Butty

1 leek; cut into 1cm thick slices
1 tablespoon(s) olive oil
150 gram(s) oven chips
2 thick slices bread
3 garlic cloves
1 small bunc fresh flat leaf parsley
Salt and pepper

For The Mulled Beer

150 milliliter(s) beer
1 tablespoon(s) honey
1 pinch cinnamon
1 bay leaf
1 pinch ground ginger
1 small piec orange peel

Directions

For the rabbit with tarragon sauce: loosely wrap the rabbit between two pieces of plastic film and beat with a rolling pin to a 1cm thickness.
Unwrap and spread mustard over the rabbit.
Heat 1 tbsp olive oil in a saute pan.
Add the leeks and cook for 3-4 minutes.
Crush two cloves of garlic and add to the pan with the butter and the rabbit.
Stir on a high heat for two minutes to brown the meat.
Add the chopped tarragon, beer and cream.
Reduce the heat and cook for 10-15 minutes, turning occasionally, or until the rabbit is cooked, season.
Cook the beans and 1 clove of garlic in a pan of boiling water for four minutes and drain.
Heat 1 tbsp olive oil in a saute pan, add the beans, garlic and tomato and saute until the vegetables are heated thorough, season.
Fill a deep pan one third full with vegetable oil and heat.
When hot, add the chips and two cloves of garlic.
Deep fry until golden brown and drain on kitchen paper.
Spoon the rabbit onto a plate and serve with the potatoes and beans.
For the chip butty: preheat oven to 220c/425f/gas 7.
Blanch the leek in a pan of boiling water for two minutes.
Drain, spread on a baking tray and drizzle over 1 tbsp olive oil.
Cook in the oven for 10-12 minutes, until the leeks are golden, tender and starting to crisp at the edges.
Cook the chips according to the packet.
Place the bread in the oven for three minutes, until just beginning to toast.
Rub 1 garlic clove over both sides.
Pepper.
Place a slice of bread on a plate and cover with parsley leaves.
Spoon.
Bread.
Serve with the roasted leeks.
For the mulled beer: pour the beer into a pan, add the honey and heat.
Add the cinnamon, bay leaf, ginger and orange peel.
Heat for 2 minutes, strain and serve in a glass.