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Wild Game Masterclass with Mike Robinson

Episodes

Season 1 Episode 4

Rabbit 3 Ways

Season 1 Episode 4

Wild Rabbit 3 Ways with Ratatouille Recipe

This is one of my absolute favourite ingredients! The Humble rabbit is truly a marvel – delicious white meat that can be prepared in several delicious ways.

Wild Rabbit 3 Ways with Ratatouille Recipe

Ingredients

3 butchered rabbits, cut into shoulders, back legs and saddles.

Schnitzel Dredge Ingredients

2 cups cornmeal (polenta)
2 tablespoons cornstarch
Chopped thyme
Salt
Pepper
1 teaspoon smoked paprika
½ teaspoon cayenne or red chili powder

Schnitzel Marinade Ingredients

2 cups yogurt
2 cups buttermilk
Lemon zest
Chopped thyme

Stuffed Roasted Rabbit Saddle Ingredients

3 Rabbit Saddles, deboned
Garlic Leaves
Watercress
Spinach
Rabbit livers or sausage
Prosciutto
Crepinette or caul fat
Rabbit livers or caul fat
Butter
Oil
Garlic
Rosemary

Confit Sticky Shoulders Ingredients

6 rabbit shoulders
2 cups of goose or duck fat
2 tablespoons of sea salt
2 sprigs of rosemary
Lemon zest

Confit Sticky Shoulders Glaze Ingredients

1 cup apple juice
2 tablespoons wholegrain mustard
2 tablespoons honey

Ratatouille Ingredients

1 cup extra virgin olive oil
6 cloves of garlic
2 eggplants
4 zucchinis
1 onion
2 red peppers
1 can of pulped Italian tomatoes
1 splash of white wine
Salt and pepper
Pepper
Sprig of rosemary

Directions

To make the schnitzel, start by removing the shanks from the back legs then de-boning them. Butterfly open so they are an even ¼-inch thick. Lay them flat and bash them across the grain with the back of a knife to break open the grain. Now with the sharp edge score the meat across the grain to stop them curling. ( very shallow cuts only)
Marinade the boneless thighs in the buttermilk mix for 2 hours to tenderize. Shake off the excess and coat in the dredge. Shallow fry for 2 mins each side in clean veg oil until golden.
To make the stuffed roast rabbit saddle, take 3 deboned rabbit saddles. Season the inside then lay a layer of wild garlic leaves, watercress, or spinach.
To stuff either use the rabbit livers or a good quality sausage meat laid evenly down the length. Roll up and wrap in beaten out prosciutto. Now ideally wrap that in crepinette or caul fat. Truss with string and roll in a tight sausage of clingwrap. Tie the ends.
Simmer in a pan of water for 6 minutes at below boiling (ideally at 65 degrees celsius /160 degrees fahrenheit). Remove from the film and brown in a hot pan with butter, oil, garlic and rosemary. Now roast for 15 minutes in the oven at 170 degrees celsius/370 degrees fahrenheit. Rest and carve - you will have super juicy white delicious rabbit.
To make the confit sticky shoulder recipe, start with the confit. Ideally use 2 cups of gooses or duck fat but any oil will do. Heavily salt the rabbit shoulders adding in lemon zest and rosemary. Leave for an hour to draw out some moisture. After an hour wash off the salt and dry.
Immerse the shoulders in oil and cook at a low heat for 2 hours or until the meat feels tender. Pat dry and prepare the glaze. Mix the ingredients together and reduce until sticky. Char grill the shoulders until coloured then paint with the apple glaze, cooking it in.
To make the ratatouille, start by cutting the vegetables into 3/4-inch cubes. Finely chop the garlic.
Salt the aubergines for 45 minutes, then shake off the salt. Fry the aubergines hard in olive oil till brown. Add the courgettes and peppers and sweat well, add the garlic and the onions. Now add the cherry tomatoes. Sweat off for 10 minutes on a medium heat then add a good splash of white wine.
Finally add the rosemary sprig and the can of pulped Italian tomatoes. Slow cook for 90 minutes, adding a splash of high quality oil when necessary. Season well and allow to rest before serving.