Rabbit, cauliflower purée, fig & crispy pancetta

rabbit_dish_main2Gary Burns' rabbit loin, confit leg, cauliflower purée, honey glazed fig and crispy pancetta.


Serves 4

2 whole rabbits

2 shallots

2 garlic cloves

2 figs

1 head of cauliflower

1 bag of baby leaf spinach

1 tbsp honey

100ml double cream

50g sliced pancetta

Olive oil


Preheat the oven to 120°C. Remove the loins and legs from the rabbits, and trim any sinew. Place the legs into a deep tray and cover with olive oil. Place a baking parchment over the top so the legs don't stick out from the oil and then cover in tin foil. Place in the preheated oven for between 60-90 minutes. The legs are cooked when the meat falls off the bone. Keep warm until ready to serve. 

Place the pancetta on a baking parchment and cook in the oven at 160°C until crisp.

To make the purée, slice the shallots and crush the garlic, sweating them in a little oil until translucent. Add the cauliflower, cut into small florets, and sweat for a further 5-10 minutes until soft. Add a little cream then purée and season to taste. 

Halve the figs and drizzle with honey. Cook for 4-5 minutes in the oven until soft. Lightly steam the spinach for a few minutes and keep warm in a tea towel to absorb any excess liquid.

To finish, sear the loins until golden and cook for 3-4 minutes. Add a little butter and leave to rest. Strip the meat from the rabbit legs and add to a little warmed jus made from a reduced stock. Divide into four portions and push through a presentation ring on to the plates. Add the cooked fig and pancetta, top each portion of spinach with two halves of loin, shape the warmed cauliflower quenelles and serve with a little more jus on the plates.  

Fieldsports uses cookies. If you continue we assume you are happy to receive cookies. Cookie policy.