This dish is a play on a French boudin blanc, which is usually made with chicken or pork.


  • Rabbit boudin

  • 500 g minced (ground) rabbit

  • 4 egg yolks

  • Fresh tarragon, finely chopped

  • Salt and freshly ground black pepper

  • 400 ml pouring (single/light) cream

  • Fresh sausage skins

  • 1 tablespoon extra-virgin olive oil

  • Vichyssoise sauce

  • 1 tablespoon extra-virgin olive oil

  • 20 g butter

  • 2 leeks, chopped

  • 2 garlic cloves, finely chopped

  • 3 desiree potatoes, peeled and diced

  • 1 cup (250 ml) chicken stock

  • Sea salt

  • 100 ml pouring (single/light) cream

  • 2 teaspoons truffle oil

  • Freshly ground black pepper

  • Greens

  • 20 g butter

  • 95 g (1/2 cup) broad (fava) beans, blanched

  • 100 g (2/3 cup) peas

  • 2 fresh tarragon sprigs

  • 1 bunch pea tendrils, washed

  • To serve

  • Crisp pancetta to serve

  • Freshly shaved black truffle to serve (optional)


  • 1.

    Mix the rabbit over a large bowl of ice, adding the egg yolks one by one. Add the tarragon, season to taste with salt and pepper, then gently fold in the cream. Place the mixture in a piping bag and pipe into the sausage skins. Tie the sausages with string to the desired lengths and place in a steamer. Steam slowly until the sausages become firm, around 15 minutes. Remove from the steamer and set aside to cool, then place in the refrigerator to set.

  • 2.

    For the vichyssoise sauce, melt the olive oil and butter in a medium frying pan over medium heat. Add the leek and garlic and sweat until soft. Add the potatoes, cover with the chicken stock and add some sea salt. When the potatoes are cooked, blend and finish with the cream, truffle oil and salt and pepper.

  • 3.

    In a heavy based frying pan, heat the olive oil and boudin slowly for a few minutes until warm, turning until lightly golden in colour. Note that if the pan is too hot, the boudin will split.

  • 4.

    For the greens, in a separate pan, heat the butter then add the broad beans, peas, tarragon and pea tendrils to warm.

  • 5.

    To serve, spread the vichyssoise on the base of serving plate, top with the greens, boudin and the pancetta and truffle, if using.

  • Lyndey’s note:

  • 1.

    This mixture can make little or large burger patties, too.

  • Wine pairing:

  • 1.

    Try a white wine with texture, like chardonnay or pinot gris, or a rosé.

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