1 Meadium Head of Savoy cabbage, chiffonade and cooked
g Bacon Lardons
ml Country Range White Cooking Wine
g Chicken Glaze
ml Double cream
6 Large Roosters cooked and pureed
1 bunch Scallions, sliced
ml Sauce Vin Blank
Method
1
Step 1
Place black pudding between the two rabbit fillets, roll saddle and cut away excess flap.
2
Step 2
Rub butter on a sheet of tin foil, lay Serrano ham on top, place saddle at bottom of ham and roll, ensuring saddle is enclosed securely in the tin foil.
3
Step 3
Deep fry in oil at 160 degrees for 4 minutes, remove from oil and place in oven at 180 degrees for approximately 8-10 minutes.
4
Step 4
Remove from the tin foil place back in oven to brown slightly for 2-3 minutes, remove and rest.
5
Step 5
While resting, heat the chicken bouillon, add sauce vin blanc and finish with tarragon
6
Step 6
Slice rabbit and arrange on top of champ and creamed cabbage, finish with the cafe au lait sauce.
7
Step 7
Brown the bacon lardons and add cooked cabbbage
8
Step 8
Add white cooking wine and reduce by half
9
Step 9
Add chicken glaze and finish with cream, reduce and correct seasoning
10
Step 10
Boil sauce vin blank, add scallions and bring back to the boil.
11
Step 11
Add warm pomme puree, mix well until you are happy with a tight consistency, correct seasoning
Ingredients
4 Bonned Rabbit Saddle
237 ml Black Pudding
6 Slices Serrano Ham
150 ml Country Range Chicken Bouillon
50 ml Sauce Vin Blanc
a pinch of Country Range Dried Tarragon
1 Meadium Head of Savoy cabbage, chiffonade and cooked