Rabbit Ballotine
- 2 x Rabbit Legs 1x White Onion 4 x Cloves of Garlic 100ml White Wine 1 Tsp Cinnamon 1 Tsp Ginger 1 Tsp Mixed Spice Brunch of Coriander 100g Butter
Rabbit & Carrot Cake
Ingredients
Savory Carrot Cake
- 225ml Veg Oil 200g Plain Flour 1 Tsp Bicarbonate Soda 90g of Sugar 3 Eggs (small to medium) Pinch of Salt 1 ½ Tsp Cinnamon 265g Grated Carrot
Method
Prep
Pre-heat the oven to 160 °C for Carrot Cake
Rabbit Ballotine
First brown the rabbit legs in a pan on both sides, then add the white wine and cover with chicken stock or water. If you have some veg stock this can also be added.
Simmer for approximately 1 hour, until the meat easily pulls away from the bone. Once cooked set the rabbit aside and allow to cool.
Next finely chip the onions and garlic and soften in a pan. Then add your spices and cook out. Finally adding the butter and allowing to gently melt. Then set mix aside.
Once the rabbit has cooled to touch, pull the rabbit meat off the bone and add to the onion and spice mix. Stir well and season, adding the finely chopped coriander.
Once combined roll the mix in clingfilm to make a sausage like shape and put in the fridge to set.
Savory Carrot Cake
Combine all your dry ingredients together. Gradually adding the vegetable oil, a little at a time. Place the cake mixture into a cake tin and bake in the preheated oven for 30-40mins. Once cooked, set aside and allow to cool.
To serve the dish, toast a slice of the carrot cake, then place a section of the rabbit ballotine on top. Finally place under the grill to warm through.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
