We source our rabbits from Gippsland. For Easter, we debone and stuff a whole rabbit with a fragrant mixture of farro, orange and currants. Our butchers then expertly truss into a ballotine for easy carving. In this technique, we favour a type of reverse searing: the ballotine is poached inside its vacuum-sealed bag before being seared and caramelised in a pan with butter, garlic and thyme.

Ingredients

A rabbit ballotine

Olive oil

100g cold butter, diced

Sprig of thyme

Five cloves of garlic

Salt

For the pan sauce

A jar of Meatsmith chicken stock

Method

Choose a pan that will fit the rabbit ballotine, fill it ¾ with water (enough to cover the ballotine) and bring it to a low simmer.

Place the ballotine in its sealed bag into the simmering water and cook gently for 30 minutes, then turn the heat off and let it rest in the water for a further 20 minutes.

Remove the ballotine from the pan and gently remove it from the sealed bag. Pat the ballotine dry with paper towel. Rub the ballotine with olive oil and season with salt.

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Pre-heat a medium-sized frying pan on low. Sear the ballotine all over until it begins to turn golden on all sides.

Add the cubes of diced cold butter to the frying pan with a sprig of thyme and a couple of cloves of garlic. Baste the ballotine with the melting butter until it is deeply caramelised all over.

Remove it from the frying pan and allow to rest for 10 minutes while the pan sauce is made.

To make the pan sauce, add 250ml of chicken stock to the frying pan and gently use a whisk to remove any residue from the base of the pan. Continue to whisk until the sauce is emulsified and reduced by a third.

Using a serrated knife, slice the ballotine into 2cm pieces and arrange on a plate. Serve with the pan sauce and any of the caramelised garlic.

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