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Rob Quehan’s Sherry Braised Rabbit with Saffron, Fresh Tortellini and a Shallot Purée

Method

  1. First, prep the rabbits, saving the legs and shoulders for braising
  2. To make the pasta add all ingredients except water and saffron to the robot coupe
  3. Warm the water and saffron together and add to robot coupe and blend
  4. To braise the legs and shoulders of the rabbit, first marinate in sherry vinegar, olive oil and lemon zest for 12 hours
  5. Dice the carrots, shallots, and leeks.
  6. Take the rabbit out of the marinade and pat dry. Sear off the rabbit evenly in a large pan, then take out and lie on a tray
  7. Cook the diced vegetables in the same pan. Once cooked, return the seared rabbit to the sherry and white wine and reduce by half. Once reduced, add demi-glace and slowly simmer until tender.
  8. Remove the rabbit and leave to cool. Slowly reduce the remaining liquid to a jus consistency.
  9. Place the seared rabbit in a bowl, add 200ml of the prepared sauce and season to taste. Assemble the tortellini around this
  10. For the Shallot purée - Finely slice the shallots and sweat in a pan until nice and soft, but with no colour. Add wine and simmer gently for one hour. Blitz all purée ingredients in a food processor, then strain and chill.
  11. To serve - Pan fry the loin of rabbit and spread herb crust on one side. Pan fry the loin of rabbit and spread herb crust on one side. Blanch baby carrots