Saddle of Rabbit

MARCELS_282

Stuffed with rabbit sausage,
Seckle pear, and a Floris Poire
beer reduction

Serves 4

INGREDIENTS 

1 rabbit

9 shallots

Bay leaf

Thyme

2 Floris Poire beers

2 cups fond de veau

1 carrot

1 celery stalk

Salt and pepper to taste

6 Seckle pears

1 cup Sauternes

1 cup sugar

Baby spinach

16 micro carrots

Butter

METHOD

Butcher the rabbit into two saddles, fore legs, and debone the hind legs.

Sear the carcass forelegs and hind leg bones in a large stockpot until brown. Add 4 sliced shallots, the bay leaf, and thyme.

Add the beer and reduce by half.

Add the fond de veau. Slowly simmer and reduce until nappe consistency. Strain.

Rabbit Saddle Roulades

Chop the carrot, celery, and two shallots. Sauté until cooked through. Cool.

Grind the hind leg meat and the cooked vegetables. Season with salt and pepper.

Season the saddles then stuff them with the forcemeat.

Wrap the saddles in plastic wrap into tight cylinders.

Poach them for 30 minutes at 185°F. Place them in an ice bath and chill for 2 hours.

Slice each saddle in two, making four pieces, and then truss them with butcher’s twine.

Poach the Seckle pears in sweet wine, sugar, and water for 1 hour or until soft.

Final Cooking and Plating

Sear the trussed rabbits in a sauté pan until golden brown. Cook over low heat for 8 to 10 minutes.

Cook the micro carrots in butter, salt, and pepper.

Wilt the spinach over butter and fine chopped shallots.

Warm the sauce, and add a tablespoon or two of the pear syrup.

Heat the poached pears in syrup.

Place the spinach down on the plate. Slice the rabbits and place them over the spinach. Place the pears around and the micro carrots over the top. Finally, sauce the plate with the rabbit sauce and serve.

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