Richard has appeared on television many times, including stints of BBC2's 'Master Chef', BBC2's Saturday Kitchen, Channel 4's 'Jamie's Kitchen' and BBC's 'Full on Food'. ...
1.5 rabbits (jointed)
2 cloves of garlic
200 g smoked bacon lardons
offal- rabbit kidney and liver (washed, dried on kitchen paper)
porcini mushrooms (re-hydrated- cut into pieces)
12 good quality olives
100 g samphaire/sea asparagus
1 red pepper (de-seeded, cubed)
tarragon from the garden
Dust the rabbit joints in the seasoned flour – shake off the excess flour
Heat some oil in a large frying pan and cook the rabbit along with garlic and bacon lardons.
Colour the rabbit on all sides make ensuring not to over crowd the pan, you may need to add more oil when cooking off the rabbit. Butter can also be used and will guarantee a good colour.
Dust the live and kidney with some seasoned flour, shake off the excess flour.
In the same pan used to cook the rabbit heat some oil.
Begin by cooking the liver, add the kidney, turning occasionally so the offal doesn’t stick to the pan. This will only take a few minutes.
Deglaze the pan and offal with some balsamic vinegar.
Add the olives and garlic to the pan along with the diced peppers and sliced porcini mushrooms continue to cook until the dressing in heated through.
Finish with some samphire and fresh garden tarragon.
Put the rabbit joints onto a plate and top with the offal and porcini mushrooms, pepper and offal mix. Serve with a green salad.
Note: Samphaire is an edible seaweed or sea vegetable that can be bought in good fish mongers and found along some beaches. Sea asparagus is another name for it. This dish took 15 minutes from start to finish.