Rabbit and Carrots

Serves: 4

Difficulty: Medium

Preparation time: 30 mins

Cooking Time: 1 hour 20 mins

• 1 Large Rabbit
• 1 litre Vegetable Stock
• 2 Cloves Fresh Garlic
• 10g Thyme
• 1 Star Anise
• 10g Chopped Chives
• 100g Carrot Puree
• 50g Shaved Carrots
• 100g Cooked Baby Carrots
• Cornish Sea Salt
• Milled Black Pepper

Method

Cut the rabbit into three (front shoulders, saddle, back legs) and place in a saucepan.

Cover with the stock, add the garlic, thyme and star anise.

Simmer for one hour until the meatfalls off the bone

Remove from the heat

Remove all the meat from the rabbit and place into bowl and season well and fold in the chopped chives.

Pot the rabbit and serve with the carrots, 3 ways.