Favuzzi Magazine (English) November 2016 | Page 19

- 4 confit rabbit legs, meat shredded
- 100 mL red wine
- 1 shallot, chopped
- 1 clove garlic, smashed and chopped
- 4 medium potatoes
- 125 mL (1/2 cup) milk
- 100 g grated parmesan
- 75 mL (1/3 cup) Favuzzi olive oil
- 10 mL (2 teaspoons) Joe Beef BBQ powder

:: TO SERVE ::
- Stonewall Kitchen habanero mango aioli

RABBIT CONFIT
SHEPHERD’S PIE

FA11

EXTRA-VIRGIN
OLIVE OIL
FAVUZZI
500 ML

SERVES 4
PREPARATION TIME - 45 MINUTES
COOKING TIME - 30 MINUTES
PREHEAT THE OVEN TO 180°C (350°F).
SWEAT THE GARLIC AND SHALLOTS IN 30 ML OF OLIVE
OIL, THEN ADD THE RABBIT, RED WINE AND 5 ML OF
JOE BEEF BBQ POWDER. REDUCE OVER LOW HEAT.
IN THE MEANTIME, COOK THE POTATOES IN BOILING
SALTED WATER.
DRAIN THE COOKED POTATOES, PEEL THEM AND
MASH THEM WITH THE MILK, THE PARMESAN, THE REST
OF THE OLIVE OIL AND A BIT OF SALT.
TRANSFER THE RABBIT MIXTURE INTO AN OVEN-SAFE
PYREX DISH AND COVER WITH THE PARMESAN
MASHED POTATOES. SPRINKLE WITH A BIT OF JOE
BEEF BBQ POWDER AND BAKE FOR 30 MINUTES.

JB03

BBQ POWDER
JOE BEEF
200 G

SK450

HABANERO
MANGO AIOLI
STONEWALL KITCHEN
314 ML

SERVE WITH A GREEN SALAD AND STONEWALL
KITCHEN HABANERO MANGO AIOLI.

FAVUZ Z I.CO M / NOVE M B ER 2 0 1 6 / PAG E 1 9