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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
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
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
With a love for the region of Friuli and its ingredients, Alessandro Gavagna's unique food is a perfect marriage of Italian and Slovenian cuisine.
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Rabbit and tarragon
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