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

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