Ingredients
 

For 4 servings: 2 Rabbit saddles, boned and trimmed, ask your butcher 300ml Fresh carrot juice (peel and juice carrots and pass juice in a fine sieve) 1tbsp Double cream 2 tbsp unsalted butter Juice of 1/2 a lemon Pinch of Sugar 2tbsp Tarragon, finely chopped 150g Rocket, cleaned and excess stem removed 1 Tbsp Olive oil 1 Tbsp Balsamic vinegar Salt

brief of the chef
SHANE OSBORN
Preparation
 

Carrot Jus In a small saucepan, mix the carrot juice, lemon, sugar and cream with a pinch of salt and bring to the boil. Reduce the sauce by 2/3’s. Whisk in a tbsp of cold butter. Taste and adjust the seasoning. Keep warm. The Rabbit Season the rabbit fillets. Heat a frying pan, add the butter. Gently pan fry the rabbit in the butter until golden and cooked through about 5-6 minutes. Rest 5-6 minutes covered with foil. To Serve: Mix the tarragon with the hot sauce. Slice the rabbit and served with the salad. Spoon the sauce. Serve. (Picture: Aperitif Dinatoire Ltd.)

SAUTEED RABBIT WITH ROCKET SALAD, CARROT JUS
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