https://www.lifestylefood.com.au/recipes/11956/stuffed-saddle-of-rabbit-with-cranberry-and-cheese-oatcakes

LifestyleFOOD.com.au

Hairy Bikers' Suffolk Cook Off recipe

Ingredients

  • Ingredients for the rabbit

  • 4 boned rabbit saddles rubbed with olive oil and seasoned.

  • Rest of 2 rabbit carcasses, cut into chunks, bone in.

  • 1 shallot, finely diced

  • 1 carrot, finely diced

  • 1 stick celery, finely diced

  • 2 tbsp olive oil

  • 250 ml (8 fl oz) dry white wine

  • 250 ml (8 fl oz) chicken stock

  • 1 bay leaf

  • sea salt flakes and ground white pepper

  • 250g (8 oz) pancetta or thin streaky bacon.

  • 250g (8 oz) baby spinach (washed)

  • butter

  • Ingredients for the mushroom duxelle

  • 125g (4 oz) unsalted butter

  • 3 shallots, finely chopped

  • 500g (1 lb) mushrooms, finely chopped

  • 15g (½ oz) dried porcini mushrooms, soaked in a little boiling water

  • salt and freshly ground black pepper

  • 2 tbsp finely chopped parsley

  • 1 egg white

  • 1 tbsp double cream

  • Ingredients for the red cabbage

  • ½ a red cabbage, quartered, cored and finely sliced.

  • 2 medium beetroot, peeled and grated

  • 1 bramley apple, peeled cored and finely grated

  • 1 red onion sliced

  • 50g (2 oz) butter

  • 3 tbsp red wine vinegar

  • 3 tbsp light muscavado sugar

  • 1 cinnamon stick.

  • Ingredients for the oatcakes

  • 100g (3 ½ oz) medium oatmeal

  • 100g (3 ½ oz) wholemeal flour

  • 1 tsp bicarbonate of soda

  • 1/2 teaspoon salt

  • 2 tbsp lard

  • 8 tbsp boiling water

  • 1 tbsp dried cranberries

  • 1 tbsp strong cheese, finely grated.

  • Ingredients for the game chips

  • a couple of good potatoes, peeled

  • sunflower oil for frying

  • salt to taste

Method

  • Method for the rabbit gravy:

  • 1.

    Take the rabbit chunks and sauté in the olive oil in a frying pan until browned.

  • 2.

    Place the browned rabbit in a saucepan and add the wine, shallot, carrot, celery, stock, bay leaf and seasoning.

  • 3.

    Cover and simmer until the meat is falling off the bones. Strain and retain the stock. Allow to cool.

  • 4.

    Reduce the stock from the poached rabbit until it has thickened and the taste intensified, then whisk in a little butter and you will have a nice little gravy.

  • 5.

    Pick the meat off the bones. Finely chop the meat and put to one side for the duxelles.

  • Method for the duxelle:

  • 1.

    Melt the butter in a frying pan, add the shallots and sweat until translucent.

  • 2.

    Add the fresh mushrooms and sweat with the lid on for another five minutes.

  • 3.

    Add the porcinis, soaking juices and the cream. Stir and cook with the lid off until the juices have almost gone.

  • 4.

    Cool and then stir in the parsley, egg white and about 300g of the poached rabbit meat.

  • 5.

    Place in a food processor and blitz, not too fine as we still want some texture. Taste and add the seasoning. Set aside.

  • Method for the saddle of rabbit:

  • 1.

    On a layer of clingfilm, lay the strips of pancetta side by side until a blanket is created that is the same width as the rabbit saddle. You will need 4 of these little blankets.

  • 2.

    Lay a layer of spinach leaves onto each one. Close to one end, lay a rabbit saddle. On top of this place a sausage shape of the duxelle – it should be about the same size as one of the rabbit pieces.

  • 3.

    Roll this up tightly, remove the clingfilm and place onto an oiled baking sheet with the join facing downwards.

  • 4.

    Repeat to make the other 3 parcels.

  • 5.

    Roast in a pre heated oven 180C/350F/Gas 4 for about 15 minutes.

  • 6.

    If at this time the pancetta hasn’t taken a colour, finish under the grill.

  • Method for the cabbage:

  • 1.

    Put the cabbage into a large saucepan, add the beetroot, apple and the onion. Stir to combine.

  • 2.

    Add the vinegar, butter, sugar and cinnamon stick and cover tightly.

  • 3.

    Simmer gently for about an hour until the cabbage is sticky and unctuous.

  • 4.

    Remove cinnamon stick and serve.

  • Method for the oatcakes:

  • 1.

    Preheat the oven to 200C/400F/Gas 6.

  • 2.

    Melt the lard in a small pan.

  • 3.

    In a bowl place the oatmeal, flour, bicarb, salt, cranberries and cheese.

  • 4.

    Pour on the melted lard and work into crumbs. Add the boiling water and mix until a dough is formed.

  • 5.

    Roll out to about 0.5cm, ¼” then cut into oatcakes using a circular pastry cutter.

  • 6.

    Line a baking tray with silicone baking parchment, lay on the oatcakes and bake for 10 minutes until they are starting to brown at the edges.

  • 7.

    Cool on a serving tack.

  • Method for the game chips:

  • 1.

    Slice the game chips on a mandolin.

  • 2.

    Fry in a pan till golden in hot oil.

  • 3.

    Season and serve.

  • To serve:

  • 1.

    Place a bed of cabbage in the centre of the dish using a chef’s ring.

  • 2.

    Slice the rabbit saddle carefully and place on top of the cabbage.

  • 3.

    Stack the oatcakes and game chips in neat piles.

  • 4.

    Dress with a little of the gravy.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 4139kj
  • Fat Total 326g
  • Saturated Fat 76g
  • Protein 188g
  • Carbohydrate 110g
  • Sugar 37g
  • Sodium 4355mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings