Rabbit and port-poached pear salad recipe | Woolworths TASTE

Ingredients

• 2 rabbit legs, deboned
• 3 cups Port
• 2 T sugar
• 1 star anise
• 1 stick cinnamon
• 3 pears
• 3 T balsamic vinegar
• 2 t lemon juice
• 1/2 cup olive oil
• 1 t Dijon mustard
• Sea salt and freshly ground black pepper, to taste
• 150 g rocket, picked
• 100 g walnuts
• For the brine:
• 1 litre water
• 110 g coarse salt
• 25 g sugar
• 2 cloves garlic
• 2 bay leaves
• 8 coriander seeds
• For the court bouillon:
• 1 1/2 cups water
• 1/2 cup white wine
• 1 lemon, juiced
• 1 onion, chopped
• 1 stick celery, chopped
• 1 clove garlic, chopped
• 1 t black peppercorns
• 5 sprigs thyme
• 1 bay leaf