- Whole Rabbit
- 3 Eggs
- 15ml Truffle oil
- Wild garlic
- 250g Flour
- 1 Carrot
- 1 Onion
- 1 Bunch of celery
- Sprig of parsley
- 1 Bay leaf
- 15ml White wine
An open Lasagne of Muncaster Estate Rabbit, Wild Garlic, St George Mushrooms and Truffle Oil
An open Lasagne of Muncaster Estate Rabbit, Wild Garlic, St George Mushrooms and Truffle Oil
Starter prepared by Oscar Thompson in the Cumbria Heat of the North West Young Chef Competition 2014
Ingredients
Method
Combine eggs, flour, truffle oil and wild garlic to make the pasta dough, cover and place in the fridge to rest.
Butcher the rabbit removing the saddle. Place carcass in a pan with the carrot, celery, onion, bay leaf and wine, brown off then add water and boil to make a stock.
Clean and the prep the mushrooms.
Roll out pasta in to lasagna sheets and blanch.
Pan fry the saddle and mushrooms and assemble.
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