- Jonathan Carpenter, Perth, WA
"The potted rabbit at Windmills Break in Yallingup is simple, yet genius. The recipe would be most gratefully received."
- 2 golden shallots, thinly sliced
- 1 tbsp Dijon mustard, plus extra to taste
- 1 tsp each black mustard, coriander and fennel seeds
- 3 fresh bay leaves
- 2 thyme sprigs, plus extra leaves, to serve
- 3 sage leaves
- 3 garlic cloves, thinly sliced
- 1 tbsp olive oil
- Finely grated rind of ½ lemon, plus extra, to serve
- 1 rabbit (about 1.5kg), jointed (see note)
- 80 gm duck fat (see note)
- 150 ml dry white wine
- 700 ml chicken stock
- To serve: thinly sliced sourdough, extra-virgin olive oil, cornichons and pickled onions
- 1Combine shallots, half the Dijon mustard, seeds, bay leaves, thyme, sage, garlic, oil and rind in a large bowl and massage into rabbit. Refrigerate to allow flavours to develop (at least 1 hour).
- 2Heat duck fat in a saucepan over medium-high heat, add rabbit pieces and turn occasionally until golden (5-6 minutes). Add wine and reduce by half (10-12 minutes), then add stock and reduce heat to low. Place a round of baking paper directly on surface and simmer until meat is falling from the bone (2-2½ hours). Remove rabbit and set aside, then strain stock (discard solids) and reserve. Shred rabbit meat into a bowl (discard bones), add remaining Dijon mustard or to taste and 60ml reserved stock, season to taste and divide among serving dishes. Cover with plastic wrap and refrigerate until required.
- 3Heat a char-grill pan over high heat, drizzle sourdough with olive oil, season to taste and grill until golden (2-3 minutes each side). Serve with potted rabbit warmed in a low oven, scattered with lemon rind and thyme leaves, and cornichons and pickled onions to the side.
Note This dish can be made a day ahead and warmed before serving. Ask your butcher to joint the rabbit for you. Canned duck fat is available from butchers and select delicatessens.