Rabbit Lasagne

Dom Chapman

Dom Chapman

16th December 2016
Dom Chapman

Rabbit Lasagne

As part of The Staff Canteen Live, Dom Chapman will be creating rabbit lasagne ⁣for his demonstration ⁣at the Great Hospitality Show 2017 - supported by Westlands, and in association with Hoshizaki. ⁣You can register here: ⁣www.livebuzzreg.co.uk/2017/ghs17/register/?utm_source=3rd%20party%20website&utm_campaign=the%20staff%20canteen&utm_medium=banner ⁣If you are unable to get a ticket the event will be streamed live in real time direct onto The Staff Canteen YouTube channel- www.youtube.com/user/StaffCanteen


  • ⁣Pasta Dough:
  • 250g 00 Pasta Flour
  • 1 Whole Egg (Medium)
  • 4 Egg Yolks (Medium)
  • 1 tbsp Olive Oil
  • 1 tbsp Cold Water
  • Pinch of Salt
  • ⁣Lasagne filling:
  • 8 Rabbit Legs
  • 1Pork Belly
  • 1 Tin Duck Fat
  • 1 Packet Maldon Sea Salt
  • 20g Thyme
  • 10g Rosemary
  • 1 Head Garlic
  • 300g Foie Gras
  • 250g Cepes or Wild Mushrooms
  • 500mls Madeira
  • 500mls Port
  • 200mls brandy
  • Salt and Pepper


⁣⁣Pasta Dough:
⁣Put the flour into a large bowl and make a well in the middle. Pour all the other ingredients into the well and slowly start to bring the Flour in from the edges. Keep going until your mix starts to form a dough. As it starts to come together, tip the mix onto the table and need for about 4 or 5mins until smooth. Cover with cling film or use straight away.
⁣⁣Lasagne filling:
⁣Salt Rabbit Legs and Pork Belly together for 24hrs
with Thyme, Rosemary and Garlic. Make sure mix is well wrapped with cling film while salting.
Once Salted wash all salt off and rinse for 40 minutes. Place in a large pan and cover with duck fat. Slowly cook for 2 hours or until meat is tender.
Remove all bones from the meat, and then pick meat down into small pieces making sure all the sinew and bone has been removed. Add a little of the duck fat back to the meat so that it is not to dry. Be careful that you do not add too much fat or the mix will become very wet and collapse while cooking. Reduce Madeira, brandy and Port to syrup and add to mix. Fry off mushrooms until golden then run a knife through them so they are not too big for the mix. Clean and dice Foie Gras into 2cm pieces and add to mix. Correct seasoning, being careful with salt as the mix should already have enough salt after salting. Ball mix into 40g balls then build lasagnes. Blanch pasta for 3 seconds then refresh in iced water. Place one layer of pasta on a baking sheet then a 40g ball of mix. Place another layer of pasta over this ball then another 40g ball. Finally place the last layer of pasta over the ball and store in fridge covered. Make sure lasagnes are always covered or the pasta will dry out.
Sauce: Hock sauce, wild mushrooms chopped a little so they are not too large for the dish. Reduce to right consistency. Steam lasagne for 5 minutes, Sauce all over lasagne making sure all pasta is covered then finish with chervil leaves. Very important to just use leaves not sprigs.

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