Step 1Place black pudding between the two rabbit fillets, roll saddle and cut away excess flap.
Step 2Rub 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.
Step 3Deep fry in oil at 160°C for 4 minutes, remove from oil and place in oven at 180 degrees for approximately 8-10 minutes.
Step 4Remove from the tin foil place back in oven to brown slightly for 2-3 minutes, remove and rest.
Step 5While resting, heat the chicken bouillon, add sauce vin blanc and finish with tarragon.
Step 6Slice rabbit and arrange on top of champ and creamed cabbage, finish with the cafe au lait sauce.
Step 7Brown the bacon lardons and add cooked cabbbage.
Step 8Add white cooking wine and reduce by half.
Step 9Add chicken glaze and finish with cream, reduce and correct seasoning.
Step 10Boil sauce vin blank, add scallions and bring back to the boil.
Step 11Add warm pomme purée, mix well until you are happy with a tight consistency, correct seasoning.
- 4 rabbit saddles, boned
- 8 oz black pudding
- 6 slices Serrano ham
- 150 ml Country Range Chicken Bouillon
- 50 ml sauce Vin Blanc
- 1 pinch Country Range Dried Tarragon
- 1 medium head of Savoy cabbage, chiffonaded and cooked
- 50 g bacon lardons
- 100 ml Country Range White Cooking Wine
- 25 g chicken glaze
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