For the Stuffed Rabbit
- 100g Black Pudding
- 4 sprigs Thyme
- Salt and freshly ground Black Pepper, for seasoning
- 1 saddle and fillet large Rabbit
- 12 rashers Pancetta
- 2 Tbsp Vegetable Oil
- A small knob of Butter
For the Pommes Anna *1
For the Mushrooms
For the Cabbage Parcels
For the Sauce / To Finish
- Mix the black pudding and thyme leaves in a blender until smooth. Run a sausage of the mix along the rabbit loin. Roll up the joint, using the thin flap of rib meat and skin to seal.
- Lay a large sheet of cling film on a table and set out a row of pancetta rashers, slightly overlapping, with the rabbit on top. Roll the pancetta up round the rabbit. Wrap the joint tightly in the cling film and refrigerate for up to 24 hours to set.
- Slice the potatoes thinly and arrange the slices in an overlapping layer round each of four small rösti pans or one large pan brushed with vegetable oil and butter. Spread a layer of sliced prunes on top, then add another layer of sliced potatoes. Brush with melted butter and sprinkle with salt and pepper. Cook for approximately 45 minutes. *1
- Before roasting the rabbit, remove cling film and seal all the way round in a medium hot pan with the vegetable oil and a knob of butter. This takes about two minutes. Preheat oven to 200°C / 400F / Gas Mark 6 and roast for six to eight minutes until the meat is just opaque. Keep warm.
- While the meat is resting sauté the mushrooms with a knob of butter. Set aside and keep warm.
- Blanch four outer leaves of cabbage (minus stalks) in boiling salted water for two minutes. Refresh in cold water. Shred remaining leaves and braise in a little butter with a pinch of thyme leaves for 15 minutes on a gentle heat. Allow to cool. Wrap an individual portion in each of the outer leaves and enclose in a tight parcel of knotted cling film. Poach in hot water for about 5 minutes.
- Layer the filo pastry sheets with melted butter in between each layer. Cut into four triangles and bake at 210°C for five minutes or more until golden brown.
- Reduce the red wine and chicken stock by half in a saucepan. Season with salt and pepper. Warm a few broad beans in the sauce before serving.
Carve the rabbit and arrange on top of the potatoes. Remove the cabbage portions from cling film, place on the plate with a filo sheet on top. Add the mushrooms, broad beans and drizzle the sauce around the plate.
- Pommes Anna or Anna potatoes, is a classic French dish of sliced, layered potatoes cooked in a very large amount of melted butter.
The recipe calls for firm-fleshed potatoes, peeled and sliced very thinly. The slices, salted and peppered, are layered into a pan (la cocotte à pommes Anna), generously doused with clarified butter, and baked / fried until they form a cake. Then they are turned upside down every ten minutes until the outside is golden and crispy. Once cooked the potatoes are then cut in wedges and served.
La Cocotte à Pommes Anna is a special double baking dish made of copper and is still manufactured in France for the cooking of this dish. It consists of upper and lower halves which fit into each other so that the whole vessel with its contents can be inverted during cooking.
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