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Very easy to create and sumptuous to eat. The sharp Peppy Piccalilli contrasts beautifully with the rabbit... |
Serves: | 2 |
Preparation Time: | 20 mins |
Cooking Time: | 30 mins |
Ingredients: | Rabbit Legs - 2
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| Streaky Bacon Slices - 8
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| Lemon Zest - ½
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| Softened Butter - 50 g
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| Fresh Parsley, finely chopped - ½ cup
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| Fresh Tarragon, finley chopped - ½ cup
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| Garlic, finely chopped - 2 cloves
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| Price's Spices Peppy Piccalilli- 6 tbsps | |
Method: | • Mash the butter with the herbs, garlic and lemon zest, roll into two logs then chill. This can be done up to a day in advance.
• Use a small sturdy knife to scrape the meat away from the thigh bone part of the rabbit leg. Try and create a pocket around the bone rather than cutting into the actual meat. When you get to the joint, cut or snap the bone away.
• Stuff the cavity of each rabbit leg with a log of butter. Wrap the slices of bacon around each leg so that they join underneath. You can prepare the rabbit and leave it in the fridge overnight.
• Heat oven to 210°C. Place the rabbit in a shallow roasting tray and roast for 30 minutes, then allow to rest for 5 minutes.
• Divide the Peppy Piccalilli between two plates and place the rabbit legs on top. Serve immediately. |