Roast Saddle Of Rabbit Stuffed With Black Pudding

Cooking Time

Ingredients

Increase Portion Size

Ingredients

  •   4 Bonned Rabbit Saddle
  • ml Black Pudding
  •   6 Slices Serrano Ham
  • ml Country Range Chicken Bouillon
  • ml Sauce Vin Blanc
  •   a pinch of Country Range Dried Tarragon
  •   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
  • 50 g Bacon Lardons
  • 100 ml Country Range White Cooking Wine
  • 25 g Chicken Glaze
  • 50 ml Double cream
  • 6 Large Roosters cooked and pureed
  • 1 bunch Scallions, sliced
  • 100 ml Sauce Vin Blank