持有米其林三星超过30年的英国名店Waterside Inn，招牌的兔肉料理，up煮亲测好评~~~~~~强烈推荐一试

菜单上的正式名称是：

法语：Filets tendres de lapereau grillés sur un fondant de céleri-rave, sauce à l’armagnac et aux marrons glacés

英语：Grilled tender rabbit fillets, served on a celeriac fondant, glazed chestnuts and armagnac sauce

材料

• 1只兔子的脊肉、背肉和腿肉

• 50毫升葡萄籽油或橄榄油

• 2束百里香，捏碎

• 2片月桂叶，撕碎

• 10颗胡椒粒，压碎

酱汁

• 3汤匙葡萄籽油

• 1个胡萝卜，切碎

• 1个红葱头，切碎

• 2束百里香，捏碎

• 2片月桂叶，撕碎

• 3汤匙雅文邑

• 150毫升小牛高汤

根芹

• 1块根芹，削去外皮

• 30克黄油

洋葱

• 12个小洋葱，剥皮，整个使用
  

• 30克黄油

• 1小撮细砂糖

土豆泥

• 200克土豆

• 2个蛋黄

兔形面包

• 2片白面包

• 60克澄清黄油

其余配菜

• 1小罐糖腌栗子

• 1束迷迭香

做法

1. 兔肉：用一把小刀把肉从脊背、腿上起出来，把筋、皮去掉。把肉放在一个深盘里，用油、2束百里香、2片月桂叶、压碎的胡椒粒腌制。用保鲜膜覆盖，在冰箱里腌制至少2小时

2. 酱汁：把兔骨切成小块。在锅中把葡萄籽油烧热，把骨头炒上色，约3分钟。加入胡萝卜、红葱头、百里香、月桂叶、150毫升水，煮沸，然后小火慢煮15-20分钟。加入小牛高汤和雅文邑，小火再煮1-2分钟。过滤酱汁，放在温暖处备用

3. 根芹：切成3厘米厚的片，削成椭圆形。在锅中放入根芹，用水浸没，加入黄油、盐、黑胡椒，用中火煮至水分完全蒸发。用一把铲刀翻面，离火，盖上一张油纸，放入低温烤箱中（约140-160摄氏度）

4. 洋葱：在一个小锅中加入小洋葱，用水浸没，加入黄油、一小撮盐、糖，用中火煮至水分蒸发，然后提高火力，煮1分钟，给洋葱上一点色。盖上一张油纸，放置在低温烤箱中备用（约140-160摄氏度）

5. 土豆泥：将土豆煮软，然后沥水，冷却后削去皮，压成比较干的土豆泥，然后混合蛋黄，用盐和黑胡椒调味

6. 烹制兔肉：把条纹锅烧得非常热，兔肉沥油，放一点盐调味，每面烤2分钟，翻面做出条纹图案。放在温暖处备用

7. 兔形面包：用兔子形模具切面包，然后用澄清黄油来煎制。放在厨房纸上备用

8. 栗子：在一个小的酱锅中，用罐里的糖浆快速烧热栗子

9. 装上一个有凹槽纹的裱花头，在每个盘子的边缘裱上5厘米长的花边土豆泥。把兔形面包插入土豆泥中，再插上迷迭香作装饰

10. 摆盘：把一块根芹放在每个盘子的中央，把兔肉放在上面。把洋葱放在根芹的周围、靠近土豆泥的位置。然后在每堆洋葱的旁边各放一粒栗子。把酱汁倒在兔肉上，马上上菜
    

         
    

另外Michel Snr的儿子Alain在父亲的基础上加了一个兔肉饺子，我在Waterside Inn吃到的是下图这样的

原文食谱见下方

INGREDIENTS

For the rabbit

· 1 rabbit, saddle, back and legs

· 50 ml grapeseed or olive oil

· 2 sprigs thyme, crushed

· 2 bay leaves, torn

· 10 peppercorns, crushed

For the sauce

· 3 tbsp grapeseed oil

· 1 carrot, finely diced

· 1 shallot, sliced

· 2 sprigs thyme, crushed

· 2 bay leaves, torn

· 3 tbsp armagnac

· 150 ml veal stock

For the celeriac

· 1 celeriac, peeled

· 30 g butter

For the onions

· 12 baby onions, peeled and left whole

· 30 g butter

· 1 pinch caster sugar

For the duchesse potato

· 200 g potatoes

· 2 egg yolks

For the crouton

· 2 slices white bread

· 60 g clarified butter

To serve

· 1 small jar chestnuts in syrup

· 1 branch rosemary

 

METHOD

1. For the rabbit: with a small boning knife remove the meat from the saddles of rabbit. Then remove the best part of large pieces of meat from the legs. Trim the meat of sinews, nerves and skin. Put the fillets in a deep plate with the oil, 2 sprigs of thyme, 2 bay leaves and the crushed peppercorns. Cover with cling film and marinate in the refrigerator for at least 2 hours. 

2. For the sauce: chop the rabbit bones. Heat the grapeseed oil in a pan and brown the bones for 3 minutes. Add the carrot, shallot, thyme and bay leaves. Pour on 150ml of water. Bring to the boil and allow to simmer for 15-20 minutes. Add the veal stock and armagnac and simmer for another 1-2 minutes. Pour the sauce through a fine sieve and keep warm. 

3. For the celeriac: cut two slices about 3cm thick from the middle of the celeriac and trim into oval shapes. In a small pan, put the slices of celeriac, cover with water, add the butter, salt and pepper and cook on medium heat until the water has evaporated. Using a palette knife, turn over the slices, remove from the heat and reserve in a low oven covered with greaseproof paper. 

4. For the onions: in a small pan put the baby onions and cover with water. Add the butter, a pinch of salt and sugar and cook them on medium heat until the water has evaporated, then Increase the heat for a minute to lightly glaze them. Reserve in a low oven covered with greaseproof paper. 

5. For the duchesse potato: boil the potatoes until tender then drain and, when cool enough to handle, peel them. Put the potato through a ricer to create a dry mash, then mix in the egg yolks and season with salt and pepper. 

6. To cook the rabbit, heat a grill pan to very hot. Drain the rabbit pieces, lightly salt them and grill on both sides for 2 minutes, turning them to achieve a criss-cross pattern of the grill pan. Reserve in a hot place until ready to dress the plate. 

7. For the crouton: cut the bread slices with a rabbit-shaped cutter and fry them lightly in hot clarified butter. Reserve on paper towel. 

8. In a small saucepan, quickly heat the chestnuts in a little of the syrup from the jar. 

9. To dress the plates, using a piping bag with a fluted nozzle, pipe a 5cm length of duchesse potato onto the border of each plate. Wedge the rabbit crouton, standing up, into the potato and decorate with rosemary sprigs. 

10. Place a slice of celeriac in the middle of each plate and layer the rabbit fillets on top. Divide the onions around the base of the celeriac near to the potatoes, then place a chestnut on each side of the onions. Pour the sauce on the rabbit fillets and serve immediately.