Seared Rabbit, with chestnut & mushroom dressing, cabbage,

[Big Horn Posse]

Seared Rabbit, with chestnut & mushroom dressing, cabbage, mustard cream


Ingredients
2 whole rabbits
Half can chestnuts
1 shallot
1 cloves garlic (crushed)
half red onion chopped
1 cup of mushrooms (chopped)
80ml red wine vinegar
50g tarragon (chopped)
50g thyme (chopped)
1 cabbage
1 tblspoon wholegrain mustard
250ml cream
Salt & pepper

Method
For the rabbit:
Bone the rabbit (remove the legs & clean the loins). Your butcher should be happy to do this for you.
Season the legs & seal them in a frying pan.
Sprinkle with thyme & cook in the oven for 8/9 minutes.
Seal the rabbit loin on a hot pan, cook for 3/4 minutes.
Remove from the heat & leave to rest.

For the mushroom & chestnut dressing:
In a small pan, fry off some diced shallots, red onion & garlic until soft.
Add 1 can of chestnuts (or fresh if available).
Add the mushrooms & cook for 2 minutes.
Deglaze with red wine vinegar.
Just before serving, add the chopped tarragon.

For the cabbage:
Cut into 4 quarters.
Blanch in boiling water for 4 minutes.
Reduce the mustard & cream in a pot over a heat until a thick consistency is achieved.
Drizzle over the cabbage