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http://www.lifestylefood.com.au/recipes/474/saddle-of-rabbit-stuffed-with-mushrooms

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Saddle of Rabbit Stuffed with Mushrooms

Ingredients

  • Rabbit

  • 1 boned, saddle of rabbit

  • salt & pepper

  • 200 g caul fat

  • Chicken Mousse

  • 1 small fillet chicken

  • 1 egg white only

  • cayenne pepper

  • salt

  • 80 ml cream

  • Stuffing

  • olive oil

  • 1 finely chopped shallot

  • 1 garlic clove finely chopped

  • 400 g shiitake mushrooms

  • 50 g mushrooms trompette

  • salt & pepper

  • 4 sprigs thyme

  • 1 bay leaf

  • chicken stock

  • blanched spinach leaves pat dry

  • Sauce

  • 500 ml veal stock

  • 500 ml chicken stock

  • 1 stick celery chopped

  • 1 small carrot chopped

  • 0.5 onion diced

  • 1 leek chopped

  • tarragon

  • 60 ml hazelnuts oil

  • cream

  • To Serve

  • 2 large desiree potatoes shredded and fried

  • mixed lettuce leaves

  • vinaigrette

  • hazelnut oil

  • lemon juice

  • mustard

  • roasted hazelnut

Method

  • 1.

    Place olive oil in pan, add shallots, garlic and sliced trompete and shitake mushrooms.

  • 2.

    Season with salt and pepper.

  • 3.

    Sautee, let cool then chop.

  • 4.

    Mix 2/3 mushroom with 1/3 chicken moose to make the stuffing.

  • 5.

    In another pan, gently fry oil, shallots, garlic, thyme and bay leaves.

  • 6.

    Add whole shitake mushrooms, cook in chicken stock and olive oil.

  • 7.

    Season with salt and pepper. Sautee.

  • 8.

    To make moose, blend chicken breast and egg white in food processor.

  • 9.

    Add cajun pepper and salt then bind with cream.

  • 10.

    Flatten out rabbit, season, spread a light layer of chicken moose on the two fillets, layer blanched spinach leaves in centre,, spread stuffing over spinach leaves, add a line of whole mushrooms, cover mushrooms with stuffing.

  • 11.

    Roll up. Wrap in caul fat, use sparingly.

  • 12.

    Put in fridge for 30 minutes to an hour. Remove, tie with string. Season with salt and pepper.

  • 13.

    Place in frypan with oil, fry for 8-10 minutes, turning around to seal on each side.

  • 14.

    Preheat oven to 200 celcius, place pan directly in oven for 8minutes, turn rabbit over after 4 minutes.

  • 15.

    Remove rabbit, rest for 8 minutes. Remove string.

  • 16.

    To make sauce, cook reserved rabbit bones, chicken stock, and veal stock for 20 minutes.

  • 17.

    Strain, then leave liquid to reduce down.

  • 18.

    Reheat sauce when ready to serve.

  • 19.

    To make pomme galette, shred potatoes, wring out in cloth, season, cook in oil and a knob of butter until crispy.

  • 20.

    Reheat sauce, add cream, whisk, add hazelnut oil, whisk, strain.

  • 21.

    Mix salad leaves with vinagrette.

  • 22.

    To serve, slice rabbit into 6 even pieces.

  • 23.

    Place pomme galette on plate, sprinkle hazlenuts around the outside, place three slices of rabbit on top.

  • 24.

    Finish with small pile of salad on top and sauce drizzled around the outside.

  • Sauce:

  • 1.

    You will need Reserved Bones.

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