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Serves 4
2 wild rabbits, cleaned & jointed
1 onion
3 sprigs thyme
3 sprigs rosemary
4 carrots
4 cloves garlic
500ml white wine
Sauce
1 stalk celery
2 banana shallots
500g plum tomatoes, deseeded & diced
1tbs tomato purée
Bechamel
1 litre milk
1 bay leaf
250g butter
250g flour
300g parmesan, plus extra for the top
fresh lasagne sheets
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- Heat some oil in a large pan and brown the rabbit meat all over. Peel and slice the onion in half and add to the pan with a sprig each of thyme and rosemary, two roughly diced carrots, and two sliced cloves of garlic. Add the white wine and enough water to cover, then seal the pan first with parchment then the lid and gently simmer for 3-4 hours until the meat falls off the bone. Once cooked allow to cool, then remove and pick off the meat into bite size pieces.
- Finely dice the celery, shallots, and remaining carrots, season with salt and pepper and gently sweat until soft and golden. Add the remaining garlic, crushed, the rest of the thyme and rosemary, chopped, and tomatoes. Ladle rabbit cooking juice into the mix until it is liquid, together with the tomato purée. Simmer for 30 minutes, then add the rabbit meat and take off the heat to cool.
- Make the béchamel sauce by heating the milk with the bay leaf. In a separate pan melt the butter and stir in the flour, then cook for a couple of minutes on a low heat until fully combined. Slowly add the milk, stirring continuously to prevent burning. Finally add the grated parmesan and stir to a silky consistency, then season with salt and pepper.
- Layer the meat and sauce in a large tray until all the ingredients have been used, finishing with a final layer of béchamel covered with grated parmesan. Cook in the oven for 30 minutes at 180˚C, and serve with a dressed rocket salad.
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