Rabbit Croquettes with Mustard Aioli and Leaf Salad

Wild Rabbit is one of those meats that can be cooked to death and the end result is tough and chewy but if you confit them like I do, you will be rewarded with tender juicy meat.


This is a great dish that is perfect for a starter and the sharp flavour of the aioli really compliments the meat.


Enjoy


Makes 8-10 Croquettes

Prep time: 15 minutes

Cooking Time: 3 hours


Ingredients

1 whole rabbit, jointed

1 brown onion, sliced

2 carrots, chopped

4 garlic cloves, slightly crushed

300ml apple cider

300ml chicken stock

1 tbsp dried rosemary

1 tbsp dried thyme

1/2 tbsp dried sage

Breadcrumbs

2 eggs, beaten

Flour


For the aioli:

100ml mayonnaise

2 tsp Dijon mustard

Garlic clove, minced

Lemon juice


For the bechamel sauce:

30g butter

30g flour

250ml milk

Pinch of mace

Pinch of cinnamon


Method

Preheat oven to 160c

Prepare your vegetables and line the bottom of a casserole dish with them and place the jointed rabbit on top.

Season with the dried herbs and cover everything else with the cider and chicken stock.

Cover with foil and cook for 2h 30 mins.

When the meat is ready, remove from oven and shred the meat off the bones and transfer into a bowl. Ensure no bones are left behind and pour in some of the juice. Place to one side to cool.

For the bechamel sauce, melt your butter in a pan and as it melts, add the flour and whisk until smooth. Add the milk and return to the heat, stirring all the time and season with mace and cinnamon. When the sauce thickens, remove from heat and pour into the shredded rabbit meat, stir well then let it cool.


In a jug, add your mayonnaise, mustard, minced garlic and the juice of half a lemon. Mix well and taste (you may wish to add more mustard/mayonnaise).


When the meat has cooled, shape them into balls with your hands and coat them in flour, followed by the egg wash then breadcrumbs.

Heat up some oil in a pan and shallow fry the croquettes until they are golden.


Serve them hot with salad and aioli.




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