Roast rabbit leg stuffed with celeriac

Method

1. For the marinade: in a bowl, mix together all the ingredients.

2. For the cabbage pesto: blanch the cabbage leaves in boiling chicken stock for about 4 minutes, or until the cabbage is very soft. Drain, then plunge the leaves into a large bowl of iced water. Squeeze out the excess water.

3. Put the leaves into a food processor with the rest of the pesto ingredients and blend until smooth. Season to taste with salt and pepper.

4. For the stuffed rabbit leg: preheat the oven to 200C/gas 6.

5. Blanch the cabbage in boiling salted water for 1 minute, then drain and plunge into iced water to refresh. Squeeze out any excess water and set aside.

6. Add 1 tablespoon of olive oil to a frying pan and fry the bacon for 1 minute, then stir in a knob of butter, carrot, and celeriac and lightly fry for another 3-4 minutes. Add the cabbage and mix through, cooking for 1 minute before adding the crème fraîche. Pile the mixture onto a plate to cool.

7. Once the cabbage mixture has cooled, spoon into the rabbit legs and sew the open end closed with a large needle and string. Season with salt and pepper.

8. Heat an ovenproof frying pan with the rest of the olive oil and add the rabbit. Cook for 1 minute to brown one side, then flip over and add a knob of butter. Transfer to the oven to cook for 5-6 minutes.

9. Take the rabbit out of the oven and brush with the marinade. Put back into the oven and cook for a further 2 minutes, or until the rabbit is cooked but still slightly pink.

10. Remove the rabbit from the oven and leave to rest for a few minutes. Cut away the string and slice the legs in half.

11. To serve, place the legs on a plate and spoon the pesto around the side.

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Ingredients

For the marinade

1 tbsp clear honey
2 tbsp tomato purée
1 tbsp Soy sauce
2 tbsp red wine vinegar

For the cabbage pesto

1 Cabbage, leaves only
100ml hot chicken stock
1/2 clove Garlic
1 tbsp pine nuts, toasted
50ml Olive oil
1 tbsp grated Parmesan

For the stuffed rabbit legs

1 Savoy cabbage, dark green leaves removed, finely chopped
3 tbsp Olive oil
60g smoked Bacon, cut into 5mm cubes
2 knobs Butter
1 carrot, cut into 5mm cubes
1 quarter Celeriac, cut into 5mm cubes
2 tbsp crème fraiche
4 rabbit legs, thigh bone removed

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