Method
1. Remove the legs and trim belly flaps from the Rabbit
2. With one of the legs rub all over with the salt, lemon rind, garlic and thyme leave in the fridge over night.
3. Wash off the salt mixture and dry well, cover the leg with the Duck fat, cook in a cool oven 100c for two hours. Leave to cool in the fat.
4. Bone out the Saddle carefully leaving the two loins attached. Keep cold in the fridge.
5. Bone the raw legs of rabbit; mince the meat with a fine mincer blade. Place the boned leg meat into a food processor, blend the meat, add the egg white and slowly add the cream, blend in the hazelnuts and season with salt and cayenne pepper. Place in the fridge.
6. On a piece of cling film place the Palma ham, put the boned saddle on top, skin side down, season, pipe the hazelnut stuffing down the centre.
7. Fold the cling film over and form a sausage, twisting the ends.
8. In a frying pan fry the saddle to colour the saddle, place the saddle on the diced vegetables add the confit leg of rabbit. Cook for 20 minutes.
9. Remove the meat from the pan and pour of any fat, deglaze the pan with the cider and then the game stock.
10. Reduce the stock and add the apple jelly and reduce to a sauce.
11. Calve the saddle and mould the confit serve with seasonal vegetable. 

Warm Pigeon and beetroot salad with bramble dressing 

Serves two 

Autumn is the time for pigeon although they are available all year round 

Ingredients
4 Pigeon breasts
100g Fresh blackberries
100g Beetroot that has been cooked in boiling water
50g Red onion sliced
20ml Port
25g Oil
Salad leaves
Farringtons blackberry dressing 

Method 

1. Wash the leaves and drain well.
2. Slice the onion and slice the beetroot in rounds
3. Heat the oil in a pan cook the onion on a low heat until soft
4. Add the beetroot and increase the heat sauté then season, put to one side.
5. Put the pan back on the stove, heat the pan and add the oil, season the breasts with salt and pepper.
6. Sear the breasts until caramelised on both sides leave to rest.
7. Heat the pan and deglaze with the port, add the dressing and reduce, toss in the blackberries.
8. Mix the leaves and beetroot together, slice the pigeon and put on top, coat with the sauce and berries.