Chef's Secrets: French-Style Rabbit with Peas

A recipe from Yar's head chef, Matthew Cooper.

Each portion requires two 150-gram rabbit legs.

From one leg, make a classical confit. Braise the leg for three to four hours in duck fat until soft, with a whole head of garlic (not peeled) added to the pot. Before serving, the leg should be baked in the oven or reheated.

From the second leg, make a mini roll. Remove the bone, add salt and pepper, and place a small piece of pineapple inside. Wrap the leg in bacon strips (three to four pieces) and bake in foil for 25 minutes at 180 degrees Celsius. Open the foil five minutes before ready, to brown the outside.

For the green pea garnish:

100g fresh peas
10g butter
10g shallots
3 or 4 pieces of bacon
10g flour
100g chicken bouillon
5g latuca salad leaves (wood lettuce)

Melt the butter, and fry the shallots and the finely cubed bacon. Add a little flour and chicken bouillon to achieve a thick sauce. Add peas and cook for five minutes. Before serving, finely chop the latuca, add it to the garnish and lightly braise for about one minute. The latuca should remain crunchy.