Ingredients
- 2 rabbits, butchered and cleaned
- 1 onion diced
- 100g/4oz celeriac, diced
- 1 carrot dived
- 4 cloves of garlic
- Rosemary/thyme/sage
- 200ml/7oz cider
- 200ml/7oz meat stock
- Watercress
For the coating
- Flour
- Panko crumbs
- Egg wash
For the bechamel sauce
- 500ml/18fl oz hot milk
- Nutmeg grated
- 60g/2oz plain flour
- 60g/2oz butter
For the potato terrine
- 1kg/32oz maris pipers, sliced very thinly
- 225g/8oz melted butter
- Salt and pepper
- Potato flour
For the celeriac and bacon aioli
- 500g/18oz mayonnaise
- 100g/4oz crispy bacon
- 100g/4oz celeriac, cut into strips with a veg peeler
- 1 tablespoon wholegrain mustard
- 1 tablespoon chopped tarragon
Directions
- Place the rabbits in a tray with the onion, celeriac, carrot, garlic and herbs and cover with the liquids. Cover with foil and bake for two to two-and-a-half hours in medium oven until tender.
- Pull the rabbit meat apart from the bones and set aside.
- For the béchamel, make a roux with the butter and flour. Slowly add the boiled milk, grated nutmeg, salt and pepper and thicken to a sauce.
- Strain the rabbit juices and reduce the liquid part down to a sticky glaze.
- Add the béchamel and form into balls.
- Dip each croquette into the flour, then egg, then panko and fry in a shallow pan until golden all over.
- For the terrine, brush a small terrine mould with melted butter and begin to lay the potato slices overlapping slightly. After each layer, brush with butter and salt and pepper and dust with a little potato flour. Continue until you reach the top, brush finally with butter, bake in a medium oven until golden (approx. one hour).
- For the aioli, blanch the celeriac and add to the pan with the crispy bacon. Allow to cool then mix with the mayo, mustard and tarragon.
- Assemble the dish with a slice of terrine, three croquettes and a dollop of aioli along with a handful of watercress on the plate.
Tips
Keep it simple and just serve the croquettes with some mayonnaise.
