This dish is full of beautiful woodland flavours. The lovely, delicate gamey flavour of rabbit is a classic match for the warm, piny sweetness of juniper and star anise. The tender baby carrots have a little kick of vinegar and cayenne and a soft note of caraway. Serve with slices of toasted sourdough.
Serves 4–6
150g sea salt flakes
8 juniper berries
4 bay leaves
4 star anise, lightly crushed
1 large rabbit, about 1.2kg, jointed into legs, shoulders and saddle
500g duck fat
150g smoked streaky bacon, cut into lardons
4 slices of sourdough bread, toasted, to serve
For the carrot top salad
1 bunch of young carrots with the tops still attached
100ml rapeseed oil
25ml cider vinegar
1 large handful of dandelion leaves (pis en lit), rinsed and spun dry
1 tablespoon caraway seeds, toasted
2 tablespoons finely chopped flat-leaf parsley leaves
salt and cayenne pepper, to taste
Mix the sea salt flakes, juniper berries, bay leaves and star anise together. Sprinkle a thin layer of this salt mix on to a non-metallic tray, then place the rabbit pieces on top. Cover with the remaining salt mix, then wrap in clingfilm. Place in the fridge and leave for 12 hours.
Rinse the salt from the rabbit pieces then put them in a large saucepan. Cover with the duck fat and the lardons and place over a medium heat until the duck fat melts. Reduce the heat to low and leave the rabbit and bacon to ‘confit’ for about 1½ hours until the meat is cooked through and tender. Turn off the heat and leave the rabbit pieces and bacon to cool a little in the pan.
When the rabbit is cool enough to handle, remove the meat from the bones and flake the flesh into a bowl. Add the lardons and use 2 forks to shed both meats. Reheat the duck fat to melt it, then strain it though a fine sieve. Add as much of the duck fat as necessary to make a pâté-like consistency. The amount of fat you need will depend on how succulent the rabbit was. Taste and add cayenne pepper and salt, if needed.
Divide the mix into 4 equal portions and pack it into 4 suitable serving bowls, a 25 x 10cm terrine or other suitable serving dish and leave to cool completely. Cover and chill until needed, but remember it should be removed from the fridge at least 20 minutes before you serve. Don’t forget.
Meanwhile, make the carrot top salad. Bring a saucepan of water with a large pinch of salt to the boil. Pick the frilly green tops from the carrots and wash them well to remove any grit. Peel and cut the carrots into chunky strips.
Add the carrot strips to the boiling water and boil for 2–3 minutes until just tender. Drain well and transfer to a large mixing bowl. Whilst the carrots are still warm, drizzle them with the rapeseed oil and cider vinegar, then set aside to cool. They will take on more flavour when dressed warm like this.
When you’re ready to serve, add the dandelion leaves and carrot tops, caraway seeds and parsley to the bowl with the carrots. Season with salt and cayenne and mix thoroughly. Serve with the potted rabbit and some toasted sourdough bread.