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Rabbit with olives, artichokes, celery root & licorice sauce

By Andrea Fusco, 4 times Michelin star chef , Italian

Serves: 4

Licorice-flavored brown sauce (prepare the previous day): Place the rabbit bones, 1 celery stalk, 1/2 chopped onion and 1 roughly chopped carrot in a deep baking dish with a dash of vinegar and roast at 180C for about 30 minutes. Remove from oven, place the entire contents in a deep saucepan, adding water to cover, the tomato paste and licorice. Simmer over very low heat for 12 hours at least and add water when necessary. Sieve into a bowl through a fine-meshed strainer and in addition, place the sauce back in the pan to thicken until almost caramelized.

Rabbit meatballs: Roughly chop the rabbit thigh and liver, and place in a saucepan with the second celery root, onion and carrot, all finely chopped. Sauté with a couple of tablespoons of olive oil and add the Navarino Icons Vinegar with Rosemary & Thyme, adjusting the thickness by adding water and seasoning to taste. Once the meat has cooked through and cooled, pass the mixture through a mincer. Shape into golf-sized balls, dip into the beaten egg and then the panko. Fry in olive oil preheated to 180C for one minute, turning so they brown evenly.

Artichokes: Peel the artichokes removing the tougher outer leaves. Immerse the soft leaves and hearts in cold water and lemon. Strain and then dust with flour, frying them at 160C. Remove to paper towels and season with salt and pepper.

Celery root: Clean the celery and sauté in a pan with a drizzle of olive oil. Add water and cook through. Puree with an immersion blender, season with salt and pepper and keep warm.

Plating: Season the rabbit fillet and sear in a pan with a couple of tablespoons of olive oil. Rest for 1 minute. Place on the plate and add a tablespoon of the olive bruschetta on top. Add the meatballs, artichokes, celery puree and licorice sauce. Top with a sprinkling of olive oil and Navarino Icons