Rabbit crochette with fresh pesto

Method

• step 1

  Put the rabbit legs and vegetables in a large pan with enough stock to cover. Bring to a simmer and cook for 2 hours or until the meat on the legs is tender and falling off the bone. Pass the stock through a sieve into a measuring jug – you’ll need 500ml, so if it has reduced a little, top it up with water. Once the legs have cooled slightly, pick the meat from the bones into a bowl, discarding the bones.

• step 2

  For the sauce, melt the butter in a pan, then add the flour, cook out gently over a medium heat, then gradually add the stock a little at a time, whisking thoroughly to avoid lumps. Once all the stock is in, finish by adding the milk and the grated parmesan – it should be a very thick, creamy sauce. Mix with the rabbit, beating to break up any clusters of meat. Season and allow to cool.

• step 3

  Once fully cool, tip into a clingfilm-lined 20cm x 30cm baking tin and freeze until completely set.

• step 4

  Make the pesto by blending all the ingredients but add the oil a little at a time until you have a thick consistency and not too much excess oil.

• step 5

  Remove the terrine from the baking tin onto a chopping board and discard the clingfilm. Line two trays with baking paper. Cut the terrine into quarters lengthways, so you have four long strips, then cut each into 2½ cm pieces. Put onto the trays and freeze again until completely set.

• step 6

  To pané, put the flour, eggs and breadcrumbs into three separate bowls. Roll each rabbit piece first in the flour, next in the egg mixture and then in the breadcrumbs. Keep in the fridge until needed (or freeze if not cooking right away but thaw before cooking). Fill a pan no more than a third full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Deep-fry the crochette, in batches, for 2-3 minutes or until golden brown and the insides piping hot. Serve with a dollop of the pesto for dipping.