Method | Confit Rabbit

Confit the rabbit legs and shoulders until just coming off the bone. Clean the loins, liver and kidneys and sauté pink, keep the belly for the garnish. Bring the Madeira sauce to the boil and dissolve the gelatin into it, add the picked confit rabbit legs the pistachio nuts and tarragon, mix all together and season it. Layer the terrine up alternating all the above ingredients, make sure you press them all in.

Tightly wrap in clingfilm and leave it in the fridge for 24hours.

Method| Parsnip Puree

Put the butter, shallots and garlic in a saucepan and briefly sweat it. Then add the parsnip and pour it with milk and cream. Cook it for 20 minutes and put it in a blender and purée it into a fine paste. Season to taste and add truffle oil.

Method | Rhubarb Relish

Place the orange juice, white wine vinegar, sugar, onions, chillies and ginger into a thick bottom sauce pan. Bring to the boil and simmer for approximately 30 minutes or until 90% of the liquid is evaporated. Keep on the stove und add the rhubarb. Cook quickly for 1 – 2 minutes.

Take out of the pan and let it drain in a cylinder for 5 minutes. Place the juice back into the pan and reduce by three quarters. Place the rhubarb mix int a bowl, gently fold through the reduced liquor and add mint.

Season with Salt and Pepper