1 sprig thyme
½ clove garlic
1 rabbit leg, de-boned and trimmed
Salt and pepper
250g grated carrot
1 star anise
1 tsp coriander seeds
1 sprig thyme
3 bay leaves
200ml chicken stock
1 rabbit leg
500ml veal stock
500ml chicken stock
100ml red wine
1 nos Rabbit bones
2 baby corn
4 baby carrots
4 green asparagus
10 fresh peas
2 rabbit loins
Blend shallot, garlic, thyme and pistachio in a food processor. Add rabbit meat, blend, and add cream slowly until you get a fine blend. Place mixture in a ring cutter to make two sausage shapes.
Sweat shallots and ginger in butter, add grated carrots and cover until they have softened. Add star anise, coriander seed, thyme and bay leaf; deglaze with champagne. Reduce and add chicken stock. Cook for 15 minutes, then blend and pass through a fine strainer. Add cream and butter to finish.
Roast bones in a 200°C oven until brown. Add to veal stock and chicken stock and red wine; simmer for 2 hours. Seal the leg of rabbit and place in the stock. Braise at low heat until meat falls off bones with ease. Remove meat from bone and strain the stock. Reduce stock to 1/3.
Halve corn lengthways and peel baby carrot and asparagus. Blanch peas and press between fingers to remove shell.
Roast rabbit loins and rabbit sausage in a hot pan then cook in the oven for 5-7 minutes.
Place braised rabbit leg meat in reduced rabbit stock and heat.
Pour Jacqueline sauce on plate and smear all around, up to the inner edge of the plate. Place the braised rabbit meat in the centre and the sausage on top of that.
Slice the rabbit loin at an angle and place over the sausage.
Blanch all vegetables and finish in the pan with some butter. Place around rabbit within the boundary of the sauce.
Add butter and cream to reduced stock and drizzle around the plate.
Photograph by Adolfo Chavez.