Gill's game plan
As head chef at River Cottage in Dorset, Gill Meller's focus is on simple dishes made from natural, abundant foods.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fieldsports-journal.com.
Cooking tools:
- Food processor
- Deep-fry thermometer
- Dutch oven
- Microplane
- Fine-mesh sieve
- Kitchen scale
- Pitcher
- Refrigerator
- Saucepan
- Pot
- Skillet
- Oven
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Slotted spoon
- Tongs
- Wooden spoon
- Colander
- Plate
- Airtight container
Ingredients
- 1 wild rabbit, jointed
- 1 carrot, peeled and roughly chopped
- 1 celery stick, roughly chopped
- 1 onion, roughly chopped
- 2 bay leaves
- 2 thyme sprigs
- sunflower oil, for frying
- 100g (3½oz) plain white flour, seasoned
- 1 large egg, beaten
- 100g (3½oz) fresh, coarse white breadcrumbs
- salt and lemon wedges, to serve (optional)
- 2 large egg yolks
- 1 heaped teaspoon Dijon or English mustard
- ½ small garlic clove, peeled and grated
- juice and zest of ½ lemon
- pinch of sugar
- 200ml (7fl oz) sunflower oil
- 50ml (1½fl oz) extra virgin olive oil
- 2 or 3 marjoram sprigs, leaves picked and chopped
- salt
- freshly ground black pepper
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