Place olive oil in pan, add shallots, garlic and sliced trompete and shitake mushrooms.
Season with salt and pepper.
Sautee, let cool then chop.
Mix 2/3 mushroom with 1/3 chicken moose to make the stuffing.
In another pan, gently fry oil, shallots, garlic, thyme and bay leaves.
Add whole shitake mushrooms, cook in chicken stock and olive oil.
Season with salt and pepper. Sautee.
To make moose, blend chicken breast and egg white in food processor.
Add cajun pepper and salt then bind with cream.
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.
Roll up. Wrap in caul fat, use sparingly.
Put in fridge for 30 minutes to an hour. Remove, tie with string. Season with salt and pepper.
Place in frypan with oil, fry for 8-10 minutes, turning around to seal on each side.
Preheat oven to 200 celcius, place pan directly in oven for 8minutes, turn rabbit over after 4 minutes.
Remove rabbit, rest for 8 minutes. Remove string.
To make sauce, cook reserved rabbit bones, chicken stock, and veal stock for 20 minutes.
Strain, then leave liquid to reduce down.
Reheat sauce when ready to serve.
To make pomme galette, shred potatoes, wring out in cloth, season, cook in oil and a knob of butter until crispy.
Reheat sauce, add cream, whisk, add hazelnut oil, whisk, strain.
Mix salad leaves with vinagrette.
To serve, slice rabbit into 6 even pieces.
Place pomme galette on plate, sprinkle hazlenuts around the outside, place three slices of rabbit on top.
Finish with small pile of salad on top and sauce drizzled around the outside.
You will need Reserved Bones.
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