Supplier of LPG Gas and Autogas in Malta
Koxox tal-Fenek BBQ

Oven Roasted Rabbit Legs

Kevin Bonello
Xara Palace


4 hind rabbit thighs, deboned and trimmed
100g carrots, beetroot and white cabbage, thinly sliced
80g chopped mirepoix (carrots, onion, celery)
100g spinach, washed and trimmed
1 tsp chives, finely chopped
1 tsp mustard seeds, boiled
4 gem lettuce leaves, trimmed
300g carrots, peeled and diced
30g extra virgin olive oil
2 large carrots, peeled
50g unsalted butter
150ml beef stock
80g BBQ sauce
4 slices lardo
50g port wine
50g mayonnaise
Salt and pepper


RABBIT LEGS – Season with salt and pepper, inside and out, rub 30g of BBQ to the rabbit leg. Place 1 slice of lard in each leg and tie it up nicely to get the shape of the leg again. Wrap in cling film then in aluminium foil, cook at 100°C for 18 mins, take out and allow to rest.

SAUCE – Heat some oil in a wide saucepan, sweat the mirepoix until light brown, deglaze with the port wine and reduce. Add the beef stock and remaining BBQ sauce. Allow to simmer to a saucy consistency. Pass through a fine sieve and set aside.

CARROTS – Cook the chopped carrots in boiling water till soft, drain, add to a saucepan with the unsalted butter and deglaze. Blend to a fine puree, pass through a fine sieve and season with salt.

COLESLAW – Mix the finely sliced carrots, beetroot, and cabbage with the mayonnaise, fill the gem lettuce leaves and set aside. Remove the warm cooked leg from the foil and heat in a saucepan with some of the BBQ jus. Lay some warm carrot puree on the side of a plate followed by some shredded pickled carrots and drizzle with the cooked mustard seeds. Quickly wilt the spinach in some oil, season with salt and pepper and plate on the other side of the plate. Top the spinach with the warm glazed rabbit leg. Serve with BBQ rabbit sauce on the side, together with the gem lettuce coleslaw.