Rabbit and tarragon
This elegant yet simple rabbit loin recipe by Alessandro Gavagna balances the subtle flavour of rabbit with buttery potato purée and tarragon.
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Ingredients
Metric
Imperial
Equipment
- Drum sieve
Method
1
To begin, make the potato purée. Cook the potatoes in salted boiling water for around 20 minutes until soft, then drain. Pass the potato through a drum sieve or ricer into a clean pan
- 500g of potatoes, peeled and chopped
2
Bring the milk to the boil and then beat into the potatoes with the butter and Parmesan. Season with salt to taste
- 200ml of milk
- 60g of butter
- 40g of Parmesan, grated
3
Trim the rabbit loins to remove any sinew. Cover the meat with flour and fry it in a saucepan with the butter, a few sprigs of tarragon, salt and pepper for 5–6 minutes until golden brown all over. Leave to rest for 5 minutes then cut into pieces
- 2 loins of rabbit
- flour, for dusting
- 100g of butter
- 4 sprigs of tarragon
- salt, to season
- pepper, to season
4
To prepare the garnish, heat a small frying pan over a high heat with a generous spoon of rapeseed oil, add the tarragon leaves and fry until crispy. Add the redcurrants and cook until they just start to soften. Drain on kitchen paper
- 4 sprigs of tarragon
- rapeseed oil, for frying
- 1 handful of redcurrants
5
To serve, place a mound of potato in the centre of each plate with pieces of rabbit on top. Garnish with the redcurrants and crispy tarragon
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Rabbit and tarragon
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