Wild Rabbit, Langoustine & Jerusalem Artichoke Crumble

by James Mackenzie

Main Easy ​​​​​​​ 4 ​​​​​​​ Prep/Cook: 3 hours 40 minutes

INGREDIENTS

RABBIT AND LANGOUSTINE FILLING
1 rabbit, large, wild and dressed

2 carrots, peeled and chopped

1 onion, peeled and chopped

2 celery sticks, chopped

1 sprig of thyme

chicken stock

100ml of double cream

8 langoustines, cooked

salt

pepper

CRUMBLE AND CRISPS
500g of Jerusalem artichoke

10g of wild garlic leaves

1 handful of flat-leaf parsley, large

100g of white breadcrumbs, fresh

50g of butter

50g of Parmesan, finely grated

frisée lettuce

salt

METHOD

1. Preheat the oven at 150°C/gas mark 2

2. Place the rabbit, vegetables and thyme in a large deep tray and pour over enough stock to cover. Place a foil lid over the tray and braise in the oven for around 1-2 hours, or until the meat is falling away from the bone

3. Remove from the oven, strain the stock into a pan and reduce by two-thirds. Add the cream and simmer until it reaches a nice creamy sauce consistency, season and set aside

4. Once cool, pick all of the meat from the rabbit and place in a bowl. Peel the cooked langoustine and remove the black entrail from the back of the tails. Set aside until needed

5. To make the crumble, peel the Jerusalem artichokes, thinly slice 3 and chop the remaining into 2cm cubes. Boil the diced artichokes in salted water until al dente, refresh under cold water and drain

6. Deep-fry the sliced artichokes at 160°C for 3-4 minutes until crispy. Drain the artichoke crisps on kitchen paper and sprinkle with salt

7. Finely shred the wild garlic leaves and place half in a food processor with the parsley and breadcrumbs. Blitz until green then place in a bowl

8. Add the melted butter to the bowl and mix to moisten, then add the Parmesan to form a light crumb

9. Add the rabbit meat to the sauce with the diced artichokes and the remaining garlic leaves. Bring to the boil, reduce the heat and add the langoustine tails. Warm through on a low heat, but don't overcook them or they will become tough

10. Divide the mix between 4 ovenproof dishes and cover with some of the wild garlic crumble. Place under a hot grill to brown the crumble topping for around 1-2 minutes

11. Serve each crumble with a little dressed salad leaf topped with the crunchy artichoke crisps