JUNE - SEASONAL FOOD
 
 
ELDERFLOWER CORDIAL
 
 
OLD FASHIONED COFFEE CAKE
FROM CISTINE EILE
 
 
GLENMALURE WILD RABBIT
 
 
CISTIN ELLE
RESTAURANT OF THE MONTH
 

GLENMALURE WILD RABBIT

This beautiful recipe was supplied by Warren from the fabulous restaurant ‘Cistin Eile’ in Wexford.

INGREDIENTS  

2 Wild Rabbits Legs & Loins Removed
Bones for Stock
100g Organic Russian Kale
50g Shitake Mushrooms
4 Organic Scallions (Battened)
Bottle of good quality apple cider
100g Ginger (sliced)      
Half an Onion sliced
100g Cream
30g Butter
6 Sage Leaves
Worchester Sauce  
Cornmeal
Buttermilk

METHOD

Lightly Brown Rabbit & place in saucepan cover with cold water, add onion trimmings, ginger skins, sage leaves, pinch of salt & one star anise.

Simmer for thirty minutes.

Brown rabbit Legs Place in Deep Casserole or roasting tray, add sliced onion, ginger, sage, cover with ¾ bottle of apple cider, rabbit stock, tsp salt, 2 tablespoon Worchester sauce, cover and place in preheated oven (160c) for two and a half hrs.

To finish coat rabbit loin pieces in cornmeal by dipping in buttermilk then cornmeal, sauté for two minutes once rabbit is braised.

To make sauce strain cooking stock off rabbit legs, add rest of cider, cream and worchester to taste, boil & whisk in 20g butter.

To assemble, sauté picked & washed kale, then mushrooms, then scallion batons, seasoning as you go.

Place kale & mushrooms on warmed plates, with scallions, rabbit legs on top, Crispy loin around & spoon cider sauce over meat, finish with Spicy bacon chutney. Serve with buttery mashed potatoes

SPICED BACON CHUTNEY

INGREDIENTS

½ onion diced
200g diced cooked bacon
1tsp fresh ginger diced
1tsp smoked paprika
1tsp caraway seeds
50g brown sugar
50ml white vinegar

METHOD

Combine all ingredients, boil for ten minutes to create a glossy chutney….