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

Ingredients

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Ingredients Rabbit

  •   5 farmed rabbits
  •   5 large carrots
  •   10 shallots
  •   1 tsp garlic
  •   1 bottle sherry
  •   1 bottle white wine
  •   2 demi-glace
  • ml sherry vin

Pasta

  • g flour
  •   14 egg yolks
  • g egg yolks
  • g water

Herb crust

  •   Mix of fresh herbs (i.e. thyme, rosemary, tarragon etc.)
  • g bread crumbs
  • g butter

Shallot purée

  •   10 shallots
  •   1/2 bottle Sauternes wine
  • ml olive oil
  •   2 lemons, zested
  • g salt
  •   Pinch of saffron
  •   Pinch of saffron
  •   Salt/pepper to flavou

Method

  • 1

    Step 1

    First, prep the rabbits, saving the legs and shoulders for braising
  • 2

    Step 2

    To make the pasta add all ingredients except water and saffron to the robot coupe
  • 3

    Step 3

    Warm the water and saffron together and add to robot coupe and blend
  • 4

    Step 4

    To braise the legs and shoulders of the rabbit, first marinate in sherry vinegar, olive oil and lemon zest for 12 hours
  • 5

    Step 5

    Dice the carrots, shallots, and leeks.
  • 6

    Step 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

    Step 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

    Step 8

    Remove the rabbit and leave to cool. Slowly reduce the remaining liquid to a jus consistency.
  • 9

    Step 9

    Place the seared rabbit in a bowl, add 200ml of the prepared sauce and season to taste. Assemble the tortellini around this
  • 10

    Step 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

    Step 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

Ingredients

  • 5 farmed rabbits
  • 5 large carrots
  • 10 shallots
  • 1 tsp garlic
  • 1 bottle sherry
  • 1 bottle white wine
  • 2 demi-glace
  • 300 ml sherry vin
  • 500 g flour
  • 14 egg yolks
  • 75 g egg yolks
  • 75 g water
  • Mix of fresh herbs (i.e. thyme, rosemary, tarragon etc.)
  • 100 g bread crumbs
  • 125 g butter
  • 10 shallots
  • 1/2 bottle Sauternes wine
  • 200 ml olive oil
  • 2 lemons, zested
  • 20 g salt
  • Pinch of saffron
  • Pinch of saffron
  • Salt/pepper to flavou