Rabbit with wild garlic and yellow millet

Roasted rabbit loin filled with green tomato chutney, braised rabbit shoulder scented with wild garlic yellow millet and roasted potato cake, boiled carrots and white port jus.


Rabbit loin

  • 2 pieces boned rabbit loins
  • 100g green tomatoes, seeded
  • 1 small onion, sliced 
  • Pinch coriander powder
  • 3 tbsp sugar
  • 2 tbsp white wine vinegar

Rabbit shoulder

  • 2 pieces boned rabbit shoulder
  • 1 stem wild garlic
  • 3 tbsp chopped carrots, celery, onion
  • 70ml white port
  • 100ml veal stock

Potato stack

  • 1 large potato
  • 80g yellow millet
  • 2 chopped shallots
  • 1 tsp butter
  • 1 spring of fresh thyme


  1. To make the rabbit loin, sweat the onion without colour add the chopped tomatoes, sugar, coriander and vinegar reduce to a jam consistency when ready fill the rabbit  loin. Braise for 40 mins until tender. 
  2. To make the rabbit shoulder, sweat the vegetables, place some chopped wild garlic into the shoulders place them on top vegetables add the white port veal stock and braise for 40 mins until it is tender and glazed. Strain the remaining juice and use as a jus.
  3. To make the potato stack slice the potato in 1cm thick rounds and roast them with some thyme, cook the chopped onion in butter add the yellow millet and fresh thyme cover with water and cook until soft, when ready place some millet stew between potatoes and bake for another 5 mins.