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Ingredients

• 2 rabbit, each about 1.2kg, trimmed and jointed
• 100 ml olive oil
• salt, and freshly ground black pepper
• bunch of thyme
• 2 large potatoes, peeled and cut into ovals, 1.5cm thick
• 120 g unsalted butter
• 160 g pancetta, or smoked bacon lardoons
• 3 tbsp sherry vinegar
• 1 small Savoy cabbage, (or substitute spring greens) finely shredded
• 100 ml madeira
• 150 ml chicken stock
• 2 shallots, finely chopped

Description

Frank Bordoni Rustles Up A Real Taste Revelation With Tender Rabbit, Golden Melting Potatoes And A Tipsy Madeira Rich Sauce

UK TV