Rabbits and Carrots

Difficulty: Medium

Serves: 4

Preparation: 30 mins

Cooking: 1hr 20 mins







INGREDIENTS:

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



METHODS:

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