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Cooking
Roast Rabbit with Shallots and Garlic
· 4 servings
Season the meat
Season the rabbit or rabbit legs with salt and pepper, on all sides and inside too. I'll leave the amount up to you.
Prepare the shallots and garlic
Just peel the shallots and halve them. Leave the garlic unpeeled, simply removing any dry, papery bits.
Into the roasting tin
Place the rabbit in the roasting tin, arrange the shallots and unpeeled garlic cloves around it, and sprinkle with thyme. Pour in about 150 ml of water and cover with the lid.
Roasting
Roast in an oven preheated to 170°C for about an hour, though this depends on the size of the rabbit. Every so often, open the oven and baste the rabbit with the pan juices. Once the meat is cooked, pour the cream over everything in the tin and let it finish roasting in the oven for another 10 minutes.
Preparing the mushrooms
Start on the mushrooms only once you've put the meat with the cream back in the oven — that's plenty of time. Slice them thinly and tip them into a pan with melted butter. Fry until nicely browned and slightly crisp. Season with salt, pepper and thyme.
Herb gnocchi
Potato gnocchi make the perfect side dish — just tip them into a hot pan with a little oil and fry until crisp. Then take them off the heat and toss through some chopped herbs.