Braised wild rabbit winter salad recipe
 Rabbit is an affordable meat that can be tender and succulent when slow-cooked – try it here with endive and chicory. 1 wild rabbit, jointed 3 celery sticks, chopped 1 onion, quartered ½ fennel bulb, chopped1 carrot, chopped2 bay leaf 1 tsp black peppercorns 1 sprig fresh rosemary 1 garlic bulb, halved350ml/12fl oz red wine 500ml/18fl oz chicken stock4 tbsp vegetable oil salt and freshly ground black pepper 1 wild rabbit, jointed 3 celery sticks, chopped 1 onion, quartered ½ fennel bulb, chopped 1 carrot, chopped 2 bay leaf 1 tsp black peppercorns 1 sprig fresh rosemary 1 garlic bulb, halved 350ml/12fl oz red wine 500ml/18fl oz chicken stock 4 tbsp vegetable oil salt and freshly ground black pepper 2 tbsp vegetable oil3 small round shallots, halved 100g/3½oz diced pancetta, diced 6 button mushrooms, halved1 head curly endive, leaves picked 1 head yellow chicory, leaves picked 1 head red chicory, leaves picked 1 tbsp olive oil 1 tbsp fresh chives, chopped 1 tbsp fresh tarragon, chopped 1 tbsp red wine vinegar20g/¾oz Parmesan, grated100g/3½oz breadcrumbs, toasted 2 tbsp vegetable oil 3 small round shallots, halved 100g/3½oz diced pancetta, diced 6 button mushrooms, halved 1 head curly endive, leaves picked 1 head yellow chicory, leaves picked 1 head red chicory, leaves picked 1 tbsp olive oil 1 tbsp fresh chives, chopped 1 tbsp fresh tarragon, chopped 1 tbsp red wine vinegar 20g/¾oz Parmesan, grated 100g/3½oz breadcrumbs, toasted Method To make the braised wild rabbit, place all the ingredients (apart from the stock, oil, salt and pepper) into a large, sealable container and mix. Cover and allow the meat to marinate for 24 hours in the fridge. The next day, tip everything into a colander and drain. Use kitchen paper to pat all the ingredients dry and season with salt and pepper. Preheat the oven to 170C/150C Fan/Gas 3½. Place a flameproof casserole dish over a medium-high heat and addthe oil. When hot, add the rabbit and cook, turning, until the meat is golden-brown all over. Add the remaining ingredients from the marinade and fry for 2–3 minutes, until golden-brown. Pour the red wine into the dish and cook until the liquid has reduced by half. Add the stock. Bring to a simmer, then cover with a tight-fitting lid and transfer to the oven to cook for 2 hours. When cooked, remove the rabbit from the sauce and set aside. Strain the sauce through a sieve into a saucepan, then place over a medium heat and reduce the sauce by half. Meanwhile, pick the meat into chunks. To make the winter salad, heat a frying pan over a medium heat and add the vegetable oil. Add the shallots, pancetta and mushrooms and sauté until coloured all over.Add the sauce from the rabbit pan and reduce again. When happy with the taste and it has reached a coating consistency, add the meat.In a medium bowl, toss together the endive and chicory leaves with the olive oil, chives, tarragon and vinegar. Toss with the saucy meat and sprinkle over the Parmesan and toasted crumbs. Divide between plates and serve. To make the braised wild rabbit, place all the ingredients (apart from the stock, oil, salt and pepper) into a large, sealable container and mix. Cover and allow the meat to marinate for 24 hours in the fridge. To make the braised wild rabbit, place all the ingredients (apart from the stock, oil, salt and pepper) into a large, sealable container and mix. Cover and allow the meat to marinate for 24 hours in the fridge. The next day, tip everything into a colander and drain. Use kitchen paper to pat all the ingredients dry and season with salt and pepper. Preheat the oven to 170C/150C Fan/Gas 3½. The next day, tip everything into a colander and drain. Use kitchen paper to pat all the ingredients dry and season with salt and pepper. Preheat the oven to 170C/150C Fan/Gas 3½. Place a flameproof casserole dish over a medium-high heat and addthe oil. When hot, add the rabbit and cook, turning, until the meat is golden-brown all over. Add the remaining ingredients from the marinade and fry for 2–3 minutes, until golden-brown. Place a flameproof casserole dish over a medium-high heat and addthe oil. When hot, add the rabbit and cook, turning, until the meat is golden-brown all over. Add the remaining ingredients from the marinade and fry for 2–3 minutes, until golden-brown. Pour the red wine into the dish and cook until the liquid has reduced by half. Add the stock. Bring to a simmer, then cover with a tight-fitting lid and transfer to the oven to cook for 2 hours. Pour the red wine into the dish and cook until the liquid has reduced by half. Add the stock. Bring to a simmer, then cover with a tight-fitting lid and transfer to the oven to cook for 2 hours. When cooked, remove the rabbit from the sauce and set aside. Strain the sauce through a sieve into a saucepan, then place over a medium heat and reduce the sauce by half. Meanwhile, pick the meat into chunks. When cooked, remove the rabbit from the sauce and set aside. Strain the sauce through a sieve into a saucepan, then place over a medium heat and reduce the sauce by half. Meanwhile, pick the meat into chunks. To make the winter salad, heat a frying pan over a medium heat and add the vegetable oil. Add the shallots, pancetta and mushrooms and sauté until coloured all over. To make the winter salad, heat a frying pan over a medium heat and add the vegetable oil. Add the shallots, pancetta and mushrooms and sauté until coloured all over. Add the sauce from the rabbit pan and reduce again. When happy with the taste and it has reached a coating consistency, add the meat. Add the sauce from the rabbit pan and reduce again. When happy with the taste and it has reached a coating consistency, add the meat. In a medium bowl, toss together the endive and chicory leaves with the olive oil, chives, tarragon and vinegar. Toss with the saucy meat and sprinkle over the Parmesan and toasted crumbs. Divide between plates and serve. In a medium bowl, toss together the endive and chicory leaves with the olive oil, chives, tarragon and vinegar. Toss with the saucy meat and sprinkle over the Parmesan and toasted crumbs. Divide between plates and serve.