Wild rabbit, langoustine and Jerusalem artichoke crumble with wild garlic crust
Item 1 of 1
James Mackenzie serves up a supreme surf and turf dish, combining wild rabbit from the land and plump langoustines from the sea. The wild garlic and Parmesan pairs perfectly with the filling, while the moreish Jerusalem artichoke crisps round off this rabbit and wild garlic recipe exquisitely.
First published in 2015
Ingredients
Metric
Imperial
Rabbit and langoustine filling
- 1 rabbit, large, wild and dressed
- 2 carrots, peeled and chopped
- 1 onion, peeled and chopped
- 2 celery sticks, chopped
- 1 sprig of thyme
- chicken stock
- 100ml of double cream
- 8 langoustines, cooked
- salt
- pepper
Crumble and crisps
- 500g of Jerusalem artichoke
- 10g of wild garlic leaves
- 1 handful of flat-leaf parsley, large
- 100g of white breadcrumbs, fresh
- 50g of butter
- 50g of Parmesan, finely grated
- frisée lettuce
- salt
SAVE RECIPE
Equipment
- Deep fat fryer
- Blender
Method
1
Preheat the oven at 150°C/gas mark 2
2
Place the rabbit, vegetables and thyme in a large deep tray and pour over enough stock to cover. Place a foil lid over the tray and braise in the oven for around 1-2 hours, or until the meat is falling away from the bone
- 1 rabbit, large, wild and dressed
- 2 carrots, peeled and chopped
- 1 onion, peeled and chopped
- 2 celery sticks, chopped
- 1 sprig of thyme
- chicken stock
4
Once cool, pick all of the meat from the rabbit and place in a bowl. Peel the cooked langoustine and remove the black entrail from the back of the tails. Set aside until needed
- 8 langoustines, cooked
5
To make the crumble, peel the Jerusalem artichokes, thinly slice 3 and chop the remaining into 2cm cubes. Boil the diced artichokes in salted water until al dente, refresh under cold water and drain
- 500g of Jerusalem artichoke
- salt
6
Deep-fry the sliced artichokes at 160°C for 3-4 minutes until crispy. Drain the artichoke crisps on kitchen paper and sprinkle with salt
7
Finely shred the wild garlic leaves and place half in a food processor with the parsley and breadcrumbs. Blitz until green then place in a bowl
- 1 handful of flat-leaf parsley
- 100g of white breadcrumbs, fresh
- 10g of wild garlic leaves
9
Add the rabbit meat to the sauce with the diced artichokes and the remaining garlic leaves. Bring to the boil, reduce the heat and add the langoustine tails. Warm through on a low heat, but don't overcook them or they will become tough
10
Divide the mix between 4 ovenproof dishes and cover with some of the wild garlic crumble. Place under a hot grill to brown the crumble topping for around 1-2 minutes
11
Serve each crumble with a little dressed salad leaf topped with the crunchy artichoke crisps
First published in 2015
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024