Braised Rabbit, sage and truffle parmesan Cannelloni.
Ingredients:
1 whole rabbit
100g truffled parmesan
500ml napolitana sauce
1.5 bunches sage
1/2 bunch italian parsley
40ml olive oil
2 tablespoons rubbed oregano
1 packet cannelloni pasta shells
2 bay leaves
1 fresh birdseye chilli
1L chicken stock
300ml white wine
3 egg yolks
3 fresh tomatoes
3 stalks of celery
2 brown onions
2 carrots
1 tablespoon crushed garlic
cracked black pepper
sea salt
Method:
To start with you need to make sure that the rabbit meat is clean. To do this, check the cavity of the rabbit to make sure that the liver kidneys and heart have all been removed and also that the head is removed at the neck. Depending on where you buy the rabbit these will sometimes be intact, if so just remove them. Once sure that the cavity is clean, use a large cleaver and with the rabbit backbone up, cut straight down the spine so you are left with two halves. You will now need a baking dish large enough to accommodate the rabbit and deep enough so you can braise the rabbit in liquid. Roughly cut the onion, celery, carrots and tomatoes and cover the bottom of the baking dish with them. In a large mixing bowl or jug combine the napolitana sauce, chicken stock, and white wine. Place your two halves of rabbit on top of the vegetables with the skin side facing up. Now rub the rabbit with the olive oil, garlic and oregano. Salt and pepper the rabbit generously and roughly rip one bunch of sage and the parsley over the top. Halve the chilli and put it in along with the bayleaf and then pour the liquid mixture over the top of it all. The liquid should entirely cover the rabbit, if it doesn't, add more chicken stock.
Cover the baking dish of rabbit with alfoil and place in to oven (preheated to 180 degrees)for 2/12 hours.
Remove rabbit and check that the meat pulls from the bone easily, if not recover it and rebake for a further 30 minutes.
Using a pair of tongs, remove the rabbit from the liquid and allow it to cool enough to handle. Once cooled, using your hands remove all the meat from the bones and place in a mixing bowl. Put the bones that you are left with back into the liquid from braising the rabbit (stock). Pour this stock into a large pot and turn it onto a low boil for 30 minutes. Now strain all the vegetables and bones from the liquid, discard the solids and return the liquid to the pot. Halve the stock and with one half continue to boil it until it thickens to a tomato sauce like consistency.
Chop all the meat you have picked off the rabbit meat and add half a bunch of chopped sage, the 3 egg yolks and a small amount (2 teaspoons full) of the grated truffle parmesan. Add 2 tablespoons (or all if you have less than this) of the sauce consistency stock to the rabbit and mix well.
In a pot of boiling salted water, cook the cannelloni shells as you would normal pasta for 3-4 minutes, once cooked remove them from the water and run them under cold water for 1 minute until they are cool. Now stuff the cooked cannelloni shells with the rabbit mixture, being careful not to split them. Place in a shallow baking dish and pour the rabbit stock over the top. Grate more of the truffled parmesan over the top and bake in the oven at 220 degrees until the cheese has melted and the cannelloni are piping hot (15 mins).
Carefully place the cannelloni onto plates and pour a little of the stock they cooked in over the top.
Garnish with fresh parsley.
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