Ingredients

Ingredients

• 1 whole rabbit, with kidneys and liver

For the rabbit 'toast'

• 2 front and 2 back rabbit legs (from above)

• 750g/1lb 10½oz duck fat

• 100g/3½oz plain flour

• 1 free-range egg, lightly beaten

• 100g/3½oz dried breadcrumbs

For the Welsh rarebit

• 25g/1oz butter

• 25g/1oz plain flour

• 150ml/5fl oz full-fat milk

• 175g/6oz strong cheddar cheese, grated

• 1 tsp Worcestershire sauce

• 1 tsp Tabasco sauce

• 1 tsp strong English mustard

• 150ml/5oz dark ale

• 2 free-range egg yolks

• salt and freshly ground black pepper

For the rabbit loins and best end of neck

• 1 rabbit saddle (from above), cut into 2 loins

• 1 best end of rabbit neck (from above)

• salt and freshly ground black pepper

• drizzle olive oil

For the garnish

• 4 asparagus spears, woody ends removed, thinly sliced

• 4 small carrots, peeled, thinly sliced

• 100g/3½oz broad beans, out of their pods, inner membrane removed

• knob of butter

• 2 rabbit kidneys (from above)

• 1 rabbit liver (from above)

• drizzle olive oil

• 135g/5oz rocket leaves

• 135g/5oz micro pea shoots

• 1 bunch dandelion leaves

For the vinaigrette

• 100ml/3½fl oz extra virgin olive oil

• 20ml/1fl oz lemon juice, preferably from an Amalfi lemon

Description

Recipe Uses 1 Whole Rabbit, With Kidneys And Liver, 2 Front And 2 Back Rabbit Legs (from Above), 750g/1lb 10½oz Duck Fat, 100g/3½oz Plain Flour, 1...

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