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Ingredients

• 1 tbsp clear honey
• 2 tbsp tomato pure
• 1 tbsp soy sauce
• 2 tbsp red wine vinegar

• 1 cabbage, leaves only
• 100 ml hot chicken stock
• 1/2 cloves garlic
• 1 tbsp pine kernels, toasted
• 50 ml olive oil
• 1 tbsp grated parmesan

• 1 Savoy cabbage, dark green leaves removed, finely chopped
• 3 tbsp olive oil
• 60 g smoked bacon, cut into 5mm cubes
• 2 knobs butter
• 1 carrot, cut into 5mm cubes
• 1 quarter celeriac, cut into 5mm cubes
• 2 tbsp crme frache
• 4 rabbit legs, thigh bone removed

Description

The Rich, Gamey Flavours Of Rabbit Come Through Perfectly With Jun Tanaka’s Suggestion Of Adding Smokey Bacon And Cabbage Pesto

UK TV