A study on Lucian Rabbit

Spiced pumpkin and caramelized plantain

2 local rabbits
10 slices of smoked bacon
800g pumpkin
2 large ripe plantains
A little oil
200ml milk
200ml heavy cream
100g unsalted butter
Whole nutmeg
Ground cinnamon

Remove the kidneys and livers; separate the racks from the saddles. Split the rack lengthways to form two racks. French trim the bones by scraping the fat to reveal the clean bone.

Bone the saddles, use a Sharpe knife and remove the loins and tender loins, trim the flaps, season the rabbit and place onto 5 slices of smoked bacon overlapping and roll the meat into a cylinder, tie off at intervals with butcher’s string.

Roast in butter rolling them from time to time for about 5 minutes. Add the rack and then offal until cooked medium.

Pumpkin puree

Cut the pumpkin into large cubes and place on a baking sheet drizzle with oil cover with foil and roast until the flesh is tender. Remove from the oven and scrape the pumpkin in to a blender, bring the milk and cream to boil with a little grated nutmeg and ground cinnamon. Pour into the blender and blend until totally smooth. Add butter a small piece at a time. Season to taste.

Plantains

Scoop the plantains using a fluted, oblong vegetable shape
Caramelize in butter salt and pepper.