of Rabbit with Herb Gnocchi
2 Rabbit Tenderloins (taken from a "saddle"
weighing about 1/lb.
1tbls. Olive Oil
1 Fresh Rosemary Sprig (leaves, chopped)
1/lb. Goose Fat
Mixed Salad Leaves (for garnish)
Sea salt and Freshly Ground Black Pepper
2 large Boiling Potatoes (about 14 oz. each)
1 cup All-Purpose Flour
1 tspn. Sea Salt (fine)
1 xL Egg
1 tbls. Fresh Basil (chopped)
1 tbls. Fresh Parsley (chopped)
3 - 4 bls. Olive Oil
the rabbit tenderloins individually in plastic wrap and
chill for 24 hours.
The next day, unwrap the tenderloins and
rub lightly with the oil, then sprinkle the surface with
a little salt and chopped rosemary leaves. Leave for 1
Place the rabbit and goose fat in a shallow
heavy-based saucepan. Bring to a boil, then reduce the
heat to the lowest possible setting. Cook for 1 - 1 1/4
hours, possibly more, until the meat is tender. Allow
the rabbit to cool in the fat, then lift out and dab dry
with paper towel. Keep the fat for other recipes.
While the rabbit is cooking, make the
gnocchi. Preheat the oven to 350°. Bake the potatoes
for about i hour until cooked. (Baking keeps the flesh
dry.) Cool, then scoop out the flesh and mash or press
through a potato ricer. Mix with the flour, salt, egg,
and herbs. Gradually work in 3 tbls. of the oil until
you have a firm, but still soft dough.
Turn out onto a cold floured surface and
knead gently until smooth. Roll into long cigar shapes,
wrap in plastic wrap, and allow to rest and cool.
Bring a large pan of salted water to a
boil and add the remaining oil. Using the back of a table
knife (this helps to squash the ends to a traditional
gnocchi shape), cut off 1 1/4 inch lengths. Drop straight
into the simmering water and cook for about 3 minutes.
Have ready a large bowl of ice water.
As each batch of gnocchi is cooked, lift out with a slotted
spoon and dunk straight into the ice water. Leave for
a minute or so, then drain well and pat dry with a paper
When ready to serve, preheat the broiler.
When it is hot, brown the rabbit tenderloins lightly on
all sides. Meanwhile, heat some oil or goose fat in a
frying pan and fry the cooked gnocchi for 3-4 minutes
until crisp on both sides. Drain on paper towels.
Cut each rabbit tenderloin diagonally
in half and serve with the potato gnocchi and a mixed
salad leaf garnish.