200 ml port
3 whole rabbits (deboned)
salt and black pepper
2 Tbs vegetable oil
25 g unsalted Butter
8 large Shallots, peeled
8 large cloves Garlic, peeled
1 Tbs tomato purée
25 g Flour
25 g dried Porcini,
small bunch Thyme, half of it picked from the stalks
2 tbls Sour cherries
1 cup bread crumbs
300 g chicken mince
200 g freshly roasted or a packet vacuum-packed Chestnuts, carefully separated
wine and port. Bring to a boil over a high heat and simmer until the volume
of liquid has reduced by two-thirds.
2. Debone the rabbits and spread out on cling film in a rectangle and
season. cover with cling film and put on a tray in the fridge.
For the farce
1. In a fry pan sauté the shallots in butter with the garlic then add the
tomato purée, turn up the heat and cook for 1 minute. Sprinkle the flour
over and stir in well. . Pour in the wine marinade, add the dried mushrooms
and thyme sprigs. let cool then add the remainder of ingredients to the
2. Take the rabbit from the fridge and fill with the farce to make sausage
shapes. tightly wrap with cling film.
3. once the rabbit is rolled in sausage shapes you can either put an extra
layer of cling film around it to make sure when they are put in the bain
marie that they don’t take up the water or vac pack them.
4. I use a slow cooker as a water bath and cook for approx 4 hours.
5. Once cool remove cling film and slice into portioned pieces. (this is
easier to do if it has been left to set up in the fridge over night.
6. Place in a backing dish and wrap till needed. Warm through to serve