Rabbit parcels with sun-dried tomatoes and red-wine jus

Method

1. Pre-heat the oven to 180C/ gas 4.

2. Heat some oil in a large frying pan, and when very hot, seal the rabbit pieces for about 30 seconds on each side, then remove and let them cool.

3. Lay a sheet of the spring roll pastry and brush with the egg wash, then lay the cooked aubergine on top followed by the sun-dried tomatoes and 3 torn basil leaves. On top of that goes one half of the rabbit saddle, with some seasoning and a few drops of white truffle oil. Roll the whole thing up into a cigar shape, keeping it as tight as possible. Repeat this process with the other piece.

4. Heat some olive oil in a frying pan, and fry the rabbit parcels on all sides until golden brown. Transfer to the hot oven and cook for approximately 6 minutes.

5. Heat some vegetable oil in a saucepan and fry the rabbit bones. When they are starting to colour, add the shallots and thyme and fry until well-browned.

6. Stir in the wine and vinegar, and cook over a medium heat to reduce by half. Add the chicken stock, bring to the boil and reduce to a sauce consistency. Finish by stirring in a knob of butter and straining through a fine sieve.

7. Heat the asparagus spears in a little butter without colouring them.

8. Slice the ends off the rabbit parcels and cut each parcel at an angle into 3 equal pieces. Place the asparagus spears down the centre of the plate in a criss-cross pattern, then the rabbit on either side. Drizzle with the sauce and serve with a few buttered new potatoes.