Rabbit & Carrot Cake

Tom Bainbridge

Tom Bainbridge

31st January 2020

Rabbit & Carrot Cake

120 min

Serves 4.

Ingredients

Rabbit Ballotine

  • 2 x Rabbit Legs 1x White Onion 4 x Cloves of Garlic 100ml White Wine 1 Tsp Cinnamon 1 Tsp Ginger 1 Tsp Mixed Spice Brunch of Coriander 100g Butter

Savory Carrot Cake

  • 225ml Veg Oil 200g Plain Flour 1 Tsp Bicarbonate Soda 90g of Sugar 3 Eggs (small to medium) Pinch of Salt 1 ½ Tsp Cinnamon 265g Grated Carrot

Method

Prep

Pre-heat the oven to 160 °C for Carrot Cake

Rabbit Ballotine

First brown the rabbit legs in a pan on both sides, then add the white wine and cover with chicken stock or water. If you have some veg stock this can also be added.
Simmer for approximately 1 hour, until the meat easily pulls away from the bone. Once cooked set the rabbit aside and allow to cool.
Next finely chip the onions and garlic and soften in a pan. Then add your spices and cook out. Finally adding the butter and allowing to gently melt. Then set mix aside.
Once the rabbit has cooled to touch, pull the rabbit meat off the bone and add to the onion and spice mix. Stir well and season, adding the finely chopped coriander.
Once combined roll the mix in clingfilm to make a sausage like shape and put in the fridge to set.

Savory Carrot Cake

Combine all your dry ingredients together. Gradually adding the vegetable oil, a little at a time. Place the cake mixture into a cake tin and bake in the preheated oven for 30-40mins. Once cooked, set aside and allow to cool.
To serve the dish, toast a slice of the carrot cake, then place a section of the rabbit ballotine on top. Finally place under the grill to warm through.