Herb marinated Rabbit with mixed tomato chutney
Herb marinated Rabbit with mixed tomato chutney
Recipe by Tom
Tested by Kirsten Jenkins
4 garlic cloves, peeled and sliced
3 tbsp roughly chopped flat leaf parsley, plus ý cup flat
leaf parsley leaves
2 tbsp chopped marjoram
Oil
1 whole rabbit
1 tbsp duck fat
1 white onion, quartered
1 punnet grape tomatoes
2 vine ripened tomatoes, roughly chopped, plus 1 tomato sliced in
wedges
1 red onion, roughly chopped
2 tbsp caster sugar
2 tbsp balsamic vinegar
1 bunch rocket, trimmed
1. Preheat oven to 220 degrees C.
2. Portion rabbit, reserving one Maryland (the leg and the
thigh joined).
3. Pound 2 garlic cloves, salt, parsley and marjoram together
in a mortar and pestle. Add oil to the herb mixture to make a wet
paste.
4. Place the Maryland portion in a bowl and coat with the herb
paste, set aside to marinate for 20 minutes.
5. Heat a frying pan over medium heat. Add rabbit bones, duck
fat, white onion and grape tomatoes, cook for 10-12 minutes or
until the bones are well browned. Strain liquid and set
aside.
6. Heat oil in a frying pan over high heat. Add marinated
Maryland, cook for 4-5 minutes each side or until golden. Place
frying pan in the oven, cook for a further
7. 20-22 minutes or until cooked through.
8. Process vine ripened tomatoes, red onion, remaining garlic
and parsley in a food processor. Strain mixture through a sieve,
and reserve liquid. Place strained mixture in a saucepan, add
sugar, balsamic vinegar and 1 tbsp of olive oil. Reduce for 6-8
minutes over a medium heat, until nearly all of
the liquid has evaporated.
9. Combine the rocket and tomato wedges, dress with olive oil
and 1 tbsp of reserved tomato liquid. To serve, place marinated
rabbit on a plate, drizzle with pan juices, arrange rocket and
tomatoes on the side and spoon tomato chutney in a serving
dish.
