Ingredients

Ingredients For the mustard cream sauce

• 2 tbsp English mustard

• 2 tsp white wine vinegar

• 100ml/3½fl oz double cream

• salt and freshly ground black pepper

For the sausages

• rapeseed oil, for frying

• 2 tsp fennel seeds, finely crushed

• 1 banana shallot, peeled and finely diced

• 75g/2½oz rabbit offal (heart, kidney, liver), very finely chopped

• 400g/14oz rabbit mince, from legs and hind quarters

• 50g/1¾oz panko breadcrumbs

• 1 tbsp yellow mustard seeds

• 1 tbsp chopped fresh flatleaf parsley

• 1 tbsp chopped fresh chives

• 1 tsp truffle oil

• 1 tsp cayenne pepper

• 2 sheets caul fat, each about 20cm x 15cm/8in x 6in

For the ballotines

• 200g/7oz shelled unsalted pistachios

• 1 tsp mustard powder

• 2 tbsp finely chopped fennel leaves

• 30g/1oz unsalted butter

• 100g/3½oz girolle mushrooms, cleaned and sliced

• 100g/3½oz chanterelle mushrooms, cleaned and sliced

• about 30g/1oz panko breadcrumbs

• 8 saddle fillets farmed rabbit, approximately 900g/2lb in total

• 10 large slices prosciutto

• 2 large sheets caul fat, each about 20cm x 20cm/8in x 8in

• rapeseed oil, for frying

For the parsnip purée

• 650g/1lb 7oz parsnips, trimmed, peeled and cut into 2cm/¾in chunks

• 350ml/12fl oz double cream

• 1 litre/1¾ pints whole milk

• 200g/7oz unsalted butter, cubed

• 1 lemon, quartered

• 2 bay leaves, lightly crushed

For the offal toasts

• 50g/1¾oz rabbit offal (heart, kidney, liver), trimmed and chopped

• 85g/3oz duck liver, trimmed and chopped

• 4 sprigs thyme, leaves only

• pinch mustard powder

• 100g/3½oz clarified butter or ghee

• 4 slices white bread, crusts removed

For the radishes

• 1 bunch purple baby radishes with leaves

• 1 bunch red baby radishes with leaves

• 50g/1¾oz duck fat

• 1 litre/1¾ pints rabbit or game stock

To serve

• fresh watercress

Description

This Dish Makes Use Of Every Part Of The Rabbit: Rabbit Ballotine, Mince And Offal Sausage, Offal Toasts, Parsnip Purée, Radishes And Mustard Cream...

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