1 For the Rabbit with Tarragon Sauce: Loosely wrap the rabbit between two pieces of plastic film and beat with a rolling pin to a 1cm thickness. Unwrap and spread mustard over the rabbit. Heat 1 tbsp olive oil in a saute pan. 2 Add the leeks and cook for 3-4 minutes. Crush two cloves of garlic and add to the pan with the butter and the rabbit. 3 Stir on a high heat for two minutes to brown the meat. Add the chopped tarragon, beer and cream. 4 Reduce the heat and cook for 10-15 minutes, turning occasionally, or until the rabbit is cooked, season. 5 Cook the beans and 1 clove of garlic in a pan of boiling water for four minutes and drain. 6 Heat 1 tbsp olive oil in a saute pan, add the beans, garlic and tomato and saute until the vegetables are heated thorough, season. 7 Fill a deep pan one third full with vegetable oil and heat. When hot, add the chips and two cloves of garlic. Deep fry until golden brown and drain on kitchen paper. 8 Spoon the rabbit onto a plate and serve with the potatoes and beans. For the Chip Butty: Preheat oven to 220c/425f/Gas 7. 9 Blanch the leek in a pan of boiling water for two minutes. Drain, spread on a baking tray and drizzle over 1 tbsp olive oil. 10 Cook in the oven for 10-12 minutes, until the leeks are golden, tender and starting to crisp at the edges. Cook the chips according to the packet. 11 Place the bread in the oven for three minutes, until just beginning to toast. Rub 1 garlic clove over both sides. 12 Crush two garlic cloves, mix into the mayonnaise and season with black pepper. 13 Place a slice of bread on a plate and cover with parsley leaves. Spoon over 2 tbsp garlic mayonnaise and top with the chips. 14 Spoon over the remaining mayonnaise and cover with the other slice of bread. Serve with the roasted leeks. 15 For the Mulled Beer: Pour the beer into a pan, add the honey and heat. Add the cinnamon, bay leaf, ginger and orange peel. Heat for 2 minutes, strain and serve in a glass. Recipe by: Chef - Lesley Waters with Oz Clark
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (536g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 485 (78%)|
|Amt Per Serving||% DV|
|Total Fat 53.8g||72 %|
|Saturated Fat 21.6g||108 %|
|Monounsaturated Fat 17.2g|
|Polyunsanturated Fat 12.3g|
|Cholesterol 111.1mg||34 %|
|Sodium 755.9mg||26 %|
|Potassium 143.3mg||4 %|
|Total Carbohydrate 28.6g||8 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 27.9g|
|Protein 3.4g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 621
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!