Tom Hayes’s Braised Rabbit and Borlotti on Toast

Guest chef Tom Hayes shares his recipe for Braised Rabbit and Borlotti on Toast

Tom Hayes’s Braised Rabbit and Borlotti on Toast

SERVES

4

PEOPLE

Ingredients

  • 1 whole rabbit

  • 50ml olive oil

  • salt and freshly ground black pepper

  • 100g pancetta lardons

  • 1 head of fennel, cut into wedges

  • 500ml dry white wine

  • 1 whole chilli

  • 1 head of garlic

  • 2 lemons, zested

  • 1 small bunch bay leaves

  • 1 bunch thyme

  • 1 bunch of rosemary

  • 1 bunch sage

  • 500g dried borlotti beans, soaked overnight in cold water and then drained (or fresh if it is the season!)

  • To serve

  • 1 loaf of sourdough

  • 100g lardo thinly sliced

Method

  1. Begin by jointing the rabbit.

  2. Add the olive oil to your pan. Season the rabbit with salt and pepper. On a high heat, colour each piece of the rabbit, remove these and place them in a casserole dish. Next, add the pancetta lardons and fennel. Colour the vegetables and add them to the casserole dish. Deglaze the pan with the wine and add all of this along with the chilli, garlic, lemon zest, herbs and borlotti to the casserole dish.

  3. You can top this up with a bit of water to ensure the beans are well covered. Cover the dish with a cartouche and a lid. Place in a pre-heated 180°C/Gas Mark 4 oven for 2 hours, until the rabbit easily comes from the bone and the beans retain no bite. Season to taste.

  4. Keep the shoulders and legs of the rabbit on the bone. You can pick the meat from the rest of the carcass and toss through the beans.

  5. To serve

  6. Warm two slices of sourdough under the grill of your oven. Pour over the beans with some of the liquor. Place a rabbit leg on top along with two slices of lardo.

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