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Rabbit and tarragon

by Alessandro Gavagna
Rabbit and tarragon

Rabbit and tarragon

by
Rabbit biryani
by Shu Han Lee
Saddle of rabbit with carrot, dill and camomile broth
by Galton Blackiston
Ischia-style rabbit
by Andrea Migliaccio
Cappelletti of rabbit, Raschera cheese cream and foam of dried mushrooms
by Andrea Sarri
Rabbit, olives, capers, tomatoes and potatoes
by Gaetano Trovato

PT45M

Alessandro Gavagna

Alessandro Gavagna

With a love for the region of Friuli and its ingredients, Alessandro Gavagna's unique food is a perfect marriage of Italian and Slovenian cuisine.

Why not try?

Rabbit biryani
by Shu Han Lee
Saddle of rabbit with carrot, dill and camomile broth
by Galton Blackiston
Ischia-style rabbit
by Andrea Migliaccio
Cappelletti of rabbit, Raschera cheese cream and foam of dried mushrooms
by Andrea Sarri
Rabbit, olives, capers, tomatoes and potatoes
by Gaetano Trovato
1
To begin, make the potato purée. Cook the potatoes in salted boiling water for around 20 minutes until soft, then drain. Pass the potato through a drum sieve or ricer into a clean pan
  • 500g of potato, peeled and chopped
2
Bring the milk to the boil and then beat into the potatoes with the butter and Parmesan. Season with salt to taste
  • 200ml of milk
  • 60g of butter
  • 40g of Parmesan, grated
3
Trim the rabbit loins to remove any sinew. Cover the meat with flour and fry it in a saucepan with the butter, a few sprigs of tarragon, salt and pepper for 5–6 minutes until golden brown all over. Leave to rest for 5 minutes then cut into pieces
  • 2 loins of rabbit
  • flour, for dusting
  • 100g of butter
  • 4 sprigs of tarragon
  • salt, to season
  • pepper, to season
4
To prepare the garnish, heat a small frying pan over a high heat with a generous spoon of rapeseed oil, add the tarragon leaves and fry until crispy. Add the redcurrants and cook until they just start to soften. Drain on kitchen paper
  • 4 sprigs of tarragon
  • rapeseed oil, for frying
  • 1 handful of redcurrants
5
To serve, place a mound of potato in the centre of each plate with pieces of rabbit on top. Garnish with the redcurrants and crispy tarragon

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Ingredients

Metric

Imperial

Rabbit

Potato purée

Garnish

Equipment

  • Drum sieve

Related recipes

Rabbit biryani
by Shu Han Lee
Saddle of rabbit with carrot, dill and camomile broth
by Galton Blackiston
Ischia-style rabbit
by Andrea Migliaccio
Cappelletti of rabbit, Raschera cheese cream and foam of dried mushrooms
by Andrea Sarri
Rabbit, olives, capers, tomatoes and potatoes
by Gaetano Trovato

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