bella rabbit braised with cider and mustard

"Gary’s menu reads hke a seasonal snapshot, informed by the bounty of Bella Vedere’s kitchen garden?

bella rabbit braised with cider and mustard

Serves 4
1 farmed rabbit [about 1.5kg]
1/4cup [60ml] olive oil
100g sliced pancetta (optional)cut into strips
5 eschalots
3 rosemary sprigs
1/2 cup (140g) vvholegrain mustard
1L (4 cups0 alcoholic apple cider
4 garlic cloves
400ml thickened cream

Mashed potato. chopped flat-leaf parsley and crusty bread, to serve Joint the rabbit into B pieces (or you can ask your butcher to do this for you) Heat the olive oil in a large deep frypan over medium-high heat. Add the rabbit pieces, in 2 batches if necessary, and brown for 5 minutes on each side, turning until golden. Remove the rabbit and set aside. Add the pancetta, if using, and cook for 5 minutes until golden. Add the eschalots, rosemary, mustard, apple  cider and garlic. Season to taste. Bring to the boil, then reduce heat to medium-low.

 Cover the surface closely with a piece of baking paper cut to fit, then cover with a lid and cook for 65 minutes or until the rabbit is tender. Stir in the cream, then cook for a further 5 minutes to heat through don't allow to boil. Season to taste with sea salt and freshly ground black pepper. Serve the braised rabbit on mashed potato, topped with the sauce and sprinkled with the flat-leaf parsley. Serve with crusty bread.
chestnut sources

Serves 4
1 cup (220g )caster sugar, plus extra to dust .
430g can unsweetened chestnut puree*
300ml milk
1 vanilla bean, split, seeds scraped
4 eggwhites (shells reserved to flambé if desired) Ice cream and rum (optional), to serve  Preheat the oven to 22U°C.   Grease four
1 cup (250ml) souffle dishes or ramekins and dust with a little extra caster sugar. Break up the chestnut puree with the  back of a spoon, then place in a saucepan -over medium heat with 3/4 cup (165g) caster sugar and milk. Bring to the boil, whisking, then reduce heat to medium-low and simmer for '10 minutes, stirring, until thickened. Stir in the vanilla seeds and remove from the heat. Allow to cool, then transfer to the fridge for3 hours to chill. In a large bowl, use electric beaters to whisk the eggwhites to stiff peaks. Gradually whisk in the remaining 1/4 cup (55g)sugar until glossy. Fold through the chestnut mixture, keeping as much air in the mixture as possible. Divide mixture between ramekins, then bake for 10-12 minutes until risen. Serve souffles immediately with ice cream. To flambé, fill 4 reserved eggshell halves with rum, and carefully set alight just before serving. * From delis and gourmet food shops.