December 2024 - Jason’s White Rabbit Lasagne with Chestnut Mushroom Sauce

Serves 6-8

Ingredients

1 Whole Rabbit, jointed

250ml White Wine

1 Brown Onion, diced

1 Bay Leaf

1 Sprig Thyme

4 Large Carrots, diced

1 Leek, chopped

2 Sticks Celery, diced

25ml Olive Oil

100g Smoked Streaky Bacon, cut into lardons

100g Butter

4 Large Shallots, diced

2 Cloves Garlic, crushed

1 Swede, diced

50g Flour

500g Lasagne Sheets

250g Parmesan, grated

100g Chestnut Mushrooms, sliced

Salt & Pepper

Method

1. Put the rabbit, white wine, onion, bay leaf and thyme and one quarter of quantity of each of the carrot, leek and celery into a large stock pan, then top the pan up with cold water to cover all the pan contents.

2. Put the pan on a high heat and bring to a boil, before turning down to a low simmer for 90 minutes.

3. After 90 minutes strain the stock into a clean pan and return to a high heat. Boil until the volume has reduced by half.

4. Meanwhile, as soon as the rabbit is cool enough to handle, pick all the meat from the bones and reserve for later. Discard the stock veg and herbs.

5. Pre-heat the oven to 180°C

6. Put a heavy based pan over a low heat and add the olive oil and bacon. Cook until it’s starting to crisp then remove from the pan and reserve for later.

7. Put 50g butter in the pan used to cook the bacon, then add all remaining carrot, leek and celery plus the shallots, garlic and swede. Cook over a low heat until softened, but not coloured.

8. Add the cooked bacon and rabbit and stir well, bringing all ingredients to the same temperature.

9. Add the flour to the pan then add three quarters of the reduced stock a ladle at a time, stirring continuously until all ingredients are bound in a silky sauce. Season to taste.

10. Continue boiling the remaining stock until reduced to a consistency which coats the back of spoon.

11. Meanwhile assemble the lasagne in a deep sided, greased oven proof baking tray, starting with a layer of lasagne sheets, followed by a sprinkling of parmesan and a ladle of rabbit ragu.

12. Continue layering until all the rags is used, then top the dish with the remaining parmesan.

13. Place the lasagne in the oven for 30 minutes or until the cheese is starting to gratinate.

14. Melt 10g butter in a small saucepan over a low heat and add the chestnut mushrooms. Saute until the juices have all but evaporated, then add the very remaining reduced stock. Bring to a simmer, then turn the heat off, before whisking in the remaining butter to make a smooth, shiny mushroom sauce.

15. Remove the lasagne from the oven portion into squares, then serve in pasta bowls with a drizzle of mushroom sauce.

16. Enjoy!