Login to Save Like

Ingredients

• 2 rabbit saddles, bones taken out but leaving the flap intact and reserving the bones (see vanilla foam)
• 10 spinach leaves, blanched and drained on tea-towels
• salt, and freshly ground pepper
• 75 g sun-dried tomatoes, cut into strips
• 75 g dried blanched morel mushrooms, quartered
• summer truffles, for grating

• 250 g polenta
• 250 ml milk
• 250 ml double cream
• 2 clove garlic, peeled
• sprig of thyme
• 1 bay leaf
• salt
• 2 egg yolks
• 50 g parmesan, grated
• 50 g summer truffles, chopped
• 15 ml white truffle oil
• butter, for shallow-frying

• bones from the rabbit saddles
• 1 tbsp olive oil
• 2 shallots, sliced
• 1 bay leaf
• sprig of thyme
• 100 ml white wine
• 250 ml chicken stock
• 150 ml double cream
• 2 vanilla pods, slit open lengthways
• salt, and freshly ground pepper

Description

For A Stylish Meal Try Richard Phillip's Roast Rabbit Parcel, Served On Fried Polenta And Topped With Tasty Vanilla Foam

UK TV