You will need a whole rabbit, jointed; loin off the bone
For the legs
4 rabbit legs
3 tbsp vegetable oil
1 white onion, chopped
2 carrots, chopped
2 celery sticks, chopped
1L of chicken stock
2 springs of thyme
For the filling
Rabbit loin and fillets, sliced
1 carrot, finely diced
1 white onion, finely diced
1 celery stick, finely diced
2 tbsp wholegrain mustard
2 tbsp thyme leaves, finely chopped
4 medium potatoes, thinly sliced
2 large bulb spring onions, thinly sliced
Food Tip: You can replace rabbit with chicken or pheasant when in season.
Preheat the Miele Steam Combination Oven on the ‘Conventional’ function at 150⁰C, with a wire rack placed at shelf position 1.
Place the vegetable oil and rabbit legs into a large saucepan and brown the rabbit legs on a high heat.
Remove the rabbit legs from the pan and place onto a plate for later.
Add the vegetables into the saucepan and reduce the temperature, when the vegetables have browned and softened add the rabbit legs back into the pan along with the addition of the chicken stock and thyme.
Place the saucepan into the oven on the wire rack and allow to cook for two hours or until the meat falls off the bone.
Once cooked, remove the saucepan from the oven and place onto the hob, remove the rabbit legs from the stock. Remove all the meat from the bone where possible and set aside.
Strain the vegetables from the stock, then reduce the stock by half. Add in the finely diced vegetables and wholegrain mustard until combined.
To assemble the hotpots, you will need four individual ovenproof dishes.
Place a layer of the thinly sliced potatoes in the bottom of each dish, then add a layer of the sliced spring onions on top. Fill the dishes with a mix of the cooked rabbit legs, raw rabbit loin and thyme leaves. Arrange a layer of potatoes, in a circular pattern on top, then brush each with melted butter.
· Conventional: 180⁰C, 60% Moisture, 25 minutes
· Full Grill: Level 3, 0% Moisture, 8 Minutes