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Rabbit, olives, capers, dried tomatoes, potatoes

Rabbit, olives, capers, tomatoes and potatoes

PT1H30M

1
For the rabbit thighs, heat a large saucepan until quite hot, add the oil and brown the thighs all over
  • 2 rabbit thighs, deboned
  • 1 tbsp of rapeseed oil
2
Deglaze the pan with the white wine and add the vegetable stock. Cover and leave to simmer for approximately 45 minutes. Leave the thighs to cool slightly in the liquid
  • 100ml of white wine
  • 500ml of vegetable stock
3
Remove the thighs, pat-dry with kitchen paper and reserve the cooking liquid. Spread out a large piece of cling film on a work surface and use it to roll the thighs into a tight cylinder. Transfer to the fridge and leave to set for at least 3 hours
4
To make the vegetable sauce, sauté the vegetables in a little oil then add the black olives, garlic, desalted capers, sun-dried tomatoes and stock. Bring to the boil and gently simmer for 20 minutes. Reheat when ready to serve
  • 1 carrot, cut into brunoise
  • 1 onion, cut into brunoise
  • 1 celery stick, cut into brunoise
  • 1 garlic clove, crushed
  • 10g of capers, salt washed off
  • 4 sun-dried tomatoes, chopped
  • 15g of black olives, chopped
5
Preheat a steam oven to 100°C with 100% steam
6
Peel the potatoes, cut them into 2cmx2cm cubes and place in the oven for 5 minutes
7
Remove the potatoes from the oven and turn the temperature up to 215°C with 50% humidity. Season the potatoes with rosemary, salt and a drizzle of olive oil and return to the oven for 30 minutes, or until the potatoes are golden. Remove and set aside while you prepare the rabbit loins
8
Preheat the oven to 150°C /gas mark 2
9
To prepare the loins, layer the chopped black olives, thyme and a pinch of salt onto one of the rabbit loins. Place the second loin on top to sandwich the ingredients, tie them together with string and cook in the oven for 45 minutes
10
Place the potatoes in the oven with the loins for the last 5 minutes of cooking to warm through
11
Remove the cling film from the rabbit thighs and heat a frying pan with the remaining oil. Caramelise the thighs all over then remove from the pan and cut into individual portions
12
To serve, portion the rabbit loins, remove the string and place onto serving plates with the rabbit thighs. Add a portion of potato cubes, a spoonful of vegetable sauce and finish with some flat-leaf parsley and black olive halves

Ingredients

Metric

Imperial

Rabbit thighs

  • 2 rabbit thighs, deboned
  • 1 tbsp of rapeseed oil
  • 100ml of white wine
  • 500ml of vegetable stock
  • salt

Rabbit loin

Vegetable sauce

Potato cubes

To garnish

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