Wild Rabbit Confit with Garlic & Rosemary



Recipes by Mike Robinson: Wild Rabbit Confit with Garlic & Rosemary

This recipe may look incongruous at first sight, however, trust us. It is absolutely amazing and you really do need the quantities stated. Don't try and cut back on any of the ingredients as it won't work. The wine and oil create an emulsion sauce which is delicious with sautéed new potatoes and griddled courgettes. Please be aware that rabbit is boney and it might be a good idea to warn your guests that there may be small bones on their plate. 

Ingredients (Serves 4) 

  • 4 Wild Rabbits, skinned and jointed into legs, shoulders and the saddle cut in two (make sure that the liver is removed). The belly flap and ribs and pelvis can be omitted
  • Plain Flour
  • 1L of Olive Oil
  • 1L of White Wine
  • 5 Bulbs of Garlic cut in half
  • 20 Sprigs of Rosemary
  • Salt & Pepper
  • 1 Lemon, squeezed

Method
  1. Start by heating a small amount of olive oil in a frying pan. Dip each joint of your rabbit in seasoned flour and dust off any excess.  Fry the rabbit joints a few at a time, to colour, then transfer to a larger casserole dish.
  2. Pour over the olive oil, wine and add garlic and rosemary. Stir. Make a cartouche of grease-proof paper (a circular piece to fit the top of the pan) and push down so it sits on top of the liquid.  Do not put a lid on, as we want the liquid to reduce a bit during cooking.  Cook for 2 – 3 hours on a quiet simmer.  
  3. When ready, squeeze over the lemon juice and season to taste.  Serve immediately as the emulsion will separate if left to cool.  The meat should be meltingly tender and falling off the bone.  Give each guest one leg, one shoulder and one loin section.

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Wild Rabbit Confit with Garlic & Rosemary Wild Rabbit Confit with Garlic & Rosemary (1618 KB)






Pheasant Ravioli with Whisky Sauce



Recipes by Mike Robinson: Pheasant Ravioli with Whiskey Sauce

This is a revelation as it is a fabulous way to use up pheasant thighs and utterly delicious in its creamy whiskey sauce. A real winter warmer. Making pasta is a lot easier than you might imagine, but you could use fresh lasagne sheets. 

Ingredients (Serves 4) 

  • 400g of Flour
  • 4 Large Free-Range Eggs
  • Pinch of Salt
  • Semolina Flour for holding the Ravioli
  • 4 Pheasant Thighs, boned and chopped
  • 1 Shallot, chopped
  • 2 Garlic Cloves, chopped
  • 1 Glass of White Wine
  • Splash of Double Cream
  • Salt & Pepper
  • 200ml of Fresh Chicken Stock
  • 1 Shallot, finely chopped
  • 1 Garlic Clove, finely chopped
  • 4 Sprigs of Rosemary
  • 200ml Double Cream
  • 50ml Scotch Whiskey

Method
  1. Make your filling first.  Gently sauté the onion and garlic until soft, add the pheasant and white wine.  Gently simmer until pheasant is just cooked.  Transfer meat and veg to a Magimix and blend with the cream to a smooth paste. Keep the cooking liquid for sauce.
  2. To make the pasta, put flour, eggs and salt in the Magimix and blend until dough comes together.  You may need to knead a bit more flour in if its very sticky.  Start rolling the dough through the pasta machine, always keeping it dusted with flour.  On setting 1, run a small piece of dough through, then immediately fold into three.  Run through the machine in the opposite direction to the previous time.  Repeat three times, then move to setting 2.  Do exactly the same as on setting 1.  On settings 3, 4 and 5 don’t fold the pasta at all.
  3. As soon as you have a flat strip, dot the filling down the centre with 1cm spacings until halfway along the sheet.  Using a pastry brush, dampen around the filling, then fold over the other side of the pasta sheet to cover the filling.  Press each ravioli individually from the centre of the filling, outwards, to remove any air pockets.  Stamp out with a cookie cutter or cut around the ravioli with a knife.  When each ravioli is made put into a deep dish and cover it with semolina flour so that they don’t all stick together.
  4. For the sauce, sauté off the shallot and garlic as before.  Add a touch of the wine from cooking the pheasant, then the stock, cream and rosemary.  Reduce until thick enough to coat the back of a wooden spoon.  Remove the rosemary, season and add the whisky.  Keep warm. Blanch your ravioli in boiling salted water and remove into a bowl.  Mix the sauce with the ravioli and serve with grated Parmesan and some rocket salad.


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Pheasant Ravioli with Whiskey Sauce Pheasant Ravioli with Whiskey Sauce (519 KB)






Roast Partridge with Bread Sauce



Recipes by Mike Robinson: Roast Partridge with Bread Sauce 

This dish makes a lovely Sunday lunch or smart main course; however table manner aside, nothing beats picking up the bird at the end and nibbling off those last juicy bits from the legs & wings! 

Ingredients (Serves 4) 

  • 4 Young Partridge, plucked and gutted
  • 8 Sprigs of Rosemary
  • 2 Bulbs of Garlic
  • 2 Bay Leaves
  • Butter
  • 4 Slices of Streaky Smoked Bacon
  • Salt and Pepper
For the bread Sauce:
  • 1 Pint of Whole Milk
  • 1 Shallot
  • 20 Cloves
  • 2 Sprigs of Thyme
  • Pinch of Nutmeg

Method
  1. Spread the legs wide to even cooking time.  Cut your bulb of garlic in half across the equator and stuff ½ up the cavity of each bird along with 2 sprigs of Rosemary.  Season the top of the bird and spread with a little butter and lay bacon over the breasts.
  2. Roast in a pre-heated oven (200c) for 20 mins then rest for 20 mins with a cloth over the top.  This allows the juices to relax back into the meat, making it juicy and succulent.
  3. For the bread sauce – peel the shallot and stud with the cloves.  Pour milk into a saucepan and heat with the onion and the thyme.  Just before boiling point, turn off and leave to infuse.  In a food processor, whiz up the bread til you have crumbs (use the pulse button as its not so fine).  Stir the bread into the milk (onion & thyme removed) and warm to thicken.  Add nutmeg and salt & pepper to taste.
  4. Serve with all the trimmings: game chips ( potato slices crisped up in hot oil), roast potatoes, good quality redcurrant jelly and slow braised red cabbage. Pour the roasting juices over the meat. 

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Roast Partridge with Bread Sauce Roast Partridge with Bread Sauce (960 KB)






Confit Duck Legs



Recipes by Mike Robinson: Confit Duck Legs 

This is a classic French dish that we have speeded up without losing any of the flavor. It is the basis of a Cassoulet and also can be adapted to make Chinese duck pancakes by switching the French herbs for Chinese spices. The goose fat may be expensive but it can be reused and reused, just strain and store in the fridge or freezer until required again. 

Ingredients (Serves 4) 

  • 4 Duck Legs, with the Achilles tendon cut & the thigh bone removed (leave the shin bone in)
  • Duck or Goose fat to cover
  • 4 Sprigs of Thyme
  • 2 Bay Leaves
  • Table Salt and Freshly Ground Pepper

Method
  1. Make sure the Achilles tendon is cut right through at the ankle so that the meat can shrink down, leaving a pretty bone for presentation. Once the thigh bone is removed, wrap the skin and meat around so that it is in a nice round.
  2. Lay out in a deep roasting tray and chop the thyme over the legs. Sprinkle liberally with salt (much more than you think you need; it is part of the preserving process) and pepper. Cover with the fat and push in the bay leaves then put in a low oven 160c for 2 hours until the meat is soft and the bone is revealed.
  3. Allow to cool and store covered in the fat until required, when the legs can be removed and sprinkled with a few breadcrumbs and roasted in the oven until golden and piping hot.

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Confit Duck Legs Confit Duck Legs (1054 KB)






De Dietrich Gallerie

De Dietrich Gallerie, Paris

A unique place in France, the very first exposition center for the creations of the De Dietrich brand as well as a meeting place, and a place dedicated to the sharing and dissemination of knowledge. La Galerie de Dietrich welcomes you in the heart of the 8th district of Paris. This showroom of 400 sqm, presents the entire Cooking, Washing and Cooling collection designed by De Dietrich.

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