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Ingredients: Saddle of Rabbit with a Cider Reduction

Alison talks you through the full rabbit, explaining the saddle cut as the main feature of her dish and the legs for the rabbit rillette which she shreds and binds with creme fraiche from a local Irish supplier. You'll also learn how to sustainably forage wild garlic, the leaves of which Alison uses in the pea puree and the flowers for garnishing.

📦 Specialist Ingredient of the week
  • 250ml Irish cider
💡 A bit about your specialist ingredient

Irish cider - Cider-making in Ireland is over 2000 years old and the monasteries had a big part to play in its production over the years. There are over 70 distinct Irish varieties of apple trees that have been identified across Ireland with colourful names like the Bloody Butcher and Greasy Pippin. This Irish cider has a subtle tang which provides beautiful sweetness and acidity in equal measure.

🗒 Ingredients You Need
  • 1 whole rabbit, with livers (skinned and gutted) approx. 1.5kg
  • 200g duck fat
  • 2 bay leaves
  • 2 sprigs of thyme
  • 1 bulb garlic, peeled
  • 250g mirepoix( roughly cut veg- carrot, onion, leek, fennel)
  • 50ml vegetable/olive  oil
  • 2 ripe tomatoes
  • 1 tbsp of dijon mustard
  • 350ml chicken stock
  • 1⁄2 lemon
  • 100g fresh or frozen peas
  • 200g butter
  • 2 pink fir apple potato
  • 100g crème fraiche
  • 1 tbsp of cornflour + splash of water
  • sprig of each, parsley, tarragon, chives
  • salt/sugar/cayenne/white pepper to season
  • 250ml Irish cider
  • 100g wild garlic leaves (washed and dried) - see recipe notes for alternatives

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Alison Tierney
I've worked in a variety of restaurants from casual to Michelin star and follow the ethos of using the best local produce from our Island.