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