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Wild rabbit, langoustine and Jerusalem artichoke crumble with wild garlic crust

Wild rabbit, langoustine and Jerusalem artichoke crumble with wild garlic crust

Wild rabbit, langoustine and Jerusalem artichoke crumble with wild garlic crust

PT3H40M

Why not try?

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
3
Remove from the oven, strain the stock into a pan and reduce by two-thirds. Add the cream and simmer until it reaches a nice creamy sauce consistency, season and set aside
  • 100ml of double cream
  • salt
  • pepper
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
  • 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
  • 2 2/3 handfuls of flat-leaf parsley
  • 100g of white breadcrumbs, fresh
  • 10g of wild garlic leaves
8
Add the melted butter to the bowl and mix to moisten, then add the Parmesan to form a light crumb
  • 50g of butter
  • 50g of Parmesan, finely grated
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
  • frisée lettuce

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