This was one of those decadent meals I like to make myself sometimes. Decadent because of how fiddly it is to butcher the rack from the rabbit. It was worth it. I love to have a lovely restaurant style meal at home and I loved this dish. The mustard rabbit was perfectly paired with the honey carrot puree and the rich crisp potatoes cooked in butter. It made me feel special. It was worth the effort. If you’re not interested in frenching the rabbit racks like I did, you could easily do this to the rabbit backstrap.
It worked well as dinner for one, from one fat rabbit. It was a light dinner. I had dessert. If you wanted to be fancy I think you could split this portion and serve it to two as a pretty starter. Otherwise you’ll need more rabbits, which is something I’d definitely recommend. I’m totally converted to these wild rabbits, and I wouldn’t bother doing this with a farmed rabbit, I don’t think there’d be enough meat in the backstrap.
|2||wild rabbit rack, frenched|
|2||rabbit kidneys (optional)|
Rub the rabbit with the mustard and leave to infuse.
Make small spheres of potato using a melon baller (alternatively cut it into cubes). Melt the butter in a small lidded saucepan and add the potato. Cook very slowly, on a low heat.
Melt a little butter in a frying pan and cook the rabbit on a medium high heat till golden on both sides. This should only be a few minutes. Set the rabbit aside to rest in a warm place. Turn the heat down and cook the rabbit kidneys till just cooked through.
Peel and slice the carrot. Cook in simmering water till very tender. Puree the carrot with the honey and salt to taste.
When the potatoes are tender, turn up the heat to crisp and colour the outside of the potatoes.
Serve the rabbit racks with a smear of carrot puree, the rabbit kidneys and golden potatoes. Enjoy.