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Marinated Rabbit with Huacatay & Maní 

by Robert Ortiz​​​​​​​

Main Medium ​​​​​​​ 4 ​​​​​​​ Prep/Cook: 2 hours 30 minutes, plus marinating time

INGREDIENTS

RABBIT
2 rabbits, medium-sized, cleaned, around 800g each

2 onions, finely diced

8 garlic cloves, crushed

100g of peanuts, (maní)

60g of huacatay, or 40g mint

60g of coriander

20g of parsley

5g of cumin seeds

60g of canchita, (crushed Peruvian corn)

London Pride beer, 1 bottle

60ml of olive oil

30g of salt, plus extra for seasoning

CHOCOLATE CRUMB
50g of 70% bitter chocolate, Piura Peruvian chocolate

200g of digestive biscuits, crushed

TO SERVE
kale, 500-600g

2 carrots, peeled

edible flowers

extra virgin olive oil, good quality

salt

METHOD

1. Begin by preparing the marinade. Add the onion, garlic, maní, huacatay, coriander, parsley, cumin, canchita, beer, olive oil and salt to a blender. Blitz on a high speed until very smooth and set aside

2. If not already butchered, clean and debone the rabbits so you are left with the loins with French trimmed ribs. Use the remaining legs and joints for another dish of your choice

3. Season the meat of the loins generously with salt, then cover in the marinade. Leave to marinate in the fridge overnight, or for 12-24 hours

4. Preheat the oven to 100˚C

5. Melt the chocolate in a bain marie, then add the crushed biscuits and stir through thoroughly to combine. Spread out onto a large baking tray and place into the oven for 30-40 minutes until evenly toasted and dry

6. Remove from the oven, allow to cool then store in an airtight container until required

7. To prepare the kale, ensure it is thoroughly washed and torn, or cut into bite-sized pieces. Cook in heavily salted boiling water for 2-3 minutes, then strain and toss in a little olive oil to coat

8. Before cooking the rabbit, remove from the marinade and use some butchers' twine to bend and hold each loin in a circular shape, so both ends of the loin are touching

9. Add a small dash of olive oil to a hot pan, add the rabbit and brush over a little marinade during the initial part of the cooking process. Cook for 3-4 minutes on each side, or until cooked through and golden brown all over

10. While the rabbit is browning, use a sharp vegetable peeler or mandoline to slice the carrot into very thin strips

11. Arrange the rabbit, crumb and kale onto each plate and drizzle with some cooking juices from the pan. Garnish with the strips of carrot and some edible flowers. Serve immediately