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Spring Seasonal Recipe

26 Feb 2016

Head Chef Jon Los from the four-star The Bishopstrow on the Wiltshire and Dorset border shares with you his favourite seasonal ingredients to work with in his kitchen. Jon's ingredient of choice this month: Rabbit.

Prosciutto Wrapped Saddle of Rabbit Braised Haunch, Golden Chanterelles, Red Currants, Baby Gem and Chestnut Foam


• 1 Rabbit
• 1 Chicken Breast
• 2 Slices Prosciutto Ham
• 1 Egg White
• 100ml Double Cream
• 1 Baby Gem
• 4 Baby Carrots
• 1 Punnet Red Currants
• 100g Baby Spinach
• Veal Jus
• 50 g Chanterelles
• 1 small Potato
• 2 Carrots


1. Remove the Hind Legs from the Rabbit and Remove the bone, season the meat and roll in cling film and braise in stock for 3 hours

2. Remove the Loins from the back of the Rabbit and Set aside and cut each in half.

3. Using a food Processor Blitz the Chicken Breast and add the egg white until smooth, fold in the double cream and season.

4. Lay the prosciutto on a sheet of cling film and place 2 of the loins on top and pipe the chicken mousse in between then roll into a sausage tying the ends of the cling film into a knot.

5. Sweat of ¼ onion, 1 celery stalk, ¼ white leek and add 200ml vegetable stock, add 100 g cooked chestnuts and blitz in a blender and pass.

6. Peel, wash and cut the carrots and place in a pan of water with salt and star anise until soft then blitz until smooth in a blender.

7. Clean the chanterelles removing any dirt or twigs.
8. Wash the baby gem lettuce and keep 4 leaves aside
9. Slice the potato on a mandolin with a criss-cross edge turning with each cut and deep fry until golden.
10. Heat the veal jus and add the rabbit legs to give them a nice glaze, poach the saddle in simmering water for 5 minutes then sear in a pan and place in a hot
oven for 6 minutes.
11. Blanch the baby carrots, baby spinach and baby gem leaves, season with salt and pepper, sauté the chanterelles. Heat the chestnut puree and add 50 ml Milk and hand blend to use the foam from the top.

Bishopstrow Hotel & Spa is a four star Longleat hotel located in Warminster, Wiltshire. The luxury hotel boasts a stunning spa, outdoor and indoor swimming pools as well as the award winning Mulberry Restaurant headed up by Head Chef, the incredibly talented, Jon Los.