Recipe - Whats Up Doc Its A Diuretic

40 g Dried porcini mushrooms
3 Rabbit loin fillets
1 ds Soy and Worcestershire sauce
One half teaspoon Sesame oil
2 Apples
One half Lemon; juice of
1 bn Carrots; trimmed and peeled
1 Organic potato; peeled
1 pn Ground cumin
5 tablespoon Olive oil
55 g Butter
2 teaspoon Balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon Demerara sugar
2 tablespoon Red wine
One half tablespoon Freshly grated horseradish
1 tablespoon Chopped fresh parsley
1 bn Dandelion leaves; stalks
picked off
Salt and pepper

Preheat oven to 220c/425f/Gas 7.

1 Place the porcini into a bowl and pour over enough boiling water to
cover. Leave to stand for about 10 minutes, or until softened.

2 Cut a rabbit fillet into thin slices, beat out slices thinly with a
rolling pin and place in a shallow bowl. Sprinkle over the Worcestershire
sauce, soy sauce and sesame oil and marinade. Halve an apple, scoop out the
seeds and core with a teaspoon or melon baller.

3 Place in a greased ovenproof dish, squeeze over the lemon juice and bake
for
10 minutes.

4 Cut the carrots and potatoes into chunks and cook in separate pans of
boiling water until tender. Drain. Sprinkle a pinch of cumin over the
remaining rabbit fillet and season. Heat 2 tbsp olive oil in an ovenproof
saute pan, add the rabbit and cook quickly to brown all over.

5 Put the pan in the oven and cook for about 810 minutes, or until cooked
through. Chop the softened mushrooms.

6 Heat 15g/ 1/2oz butter in a wok, add the mushrooms and stir fry for a
couple of minutes. Spoon half the mushrooms into the centre of baked apples
and cook for five minutes, or until tender.

7 Heat 1 tbsp olive oil in a griddle pan, add the rabbit and cook quickly
on both sides until cooked to taste.

8 Core the remaining apple and cut into thin slices. Heat 25g/1oz butter in
a frying pan, add the apple slices and demerara sugar and saute until
tender and browned.

9 Whisk together the balsamic vinegar, 2 tbsp olive oil, mustard and a drop
of soy sauce and season. Toss the dandelion leaves in the dressing and pile
onto a plate. Arrange the rabbit slices on top and serve.

10 Heat 15g/ 1/2oz butter in a pan, add the horseradish and cook for a
minute. Add the wine and 2 tbsp water from the porcini and simmer until
reduced. Add the remaining mushrooms and parsley and season. Mash the
carrots and potatoes together, season, spoon into greased timbales and pat
down.

11 Carve the rabbit into thick slices. Sit the baked apples on a plate, add
the rabbit pieces on top, and spoon on the sauteed mushrooms in sauce. Turn
out the mash timbales and serve.

Converted by MC_Buster.

Per serving: 679 Calories (kcal); 58g Total Fat; (74% calories from fat);
3g Protein; 42g Carbohydrate; 60mg Cholesterol; 285mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 One half Vegetable; 1 One half Fruit; 11
One half Fat; 0 Other Carbohydrates

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0n.