Ingredients
10 Total- 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
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°C 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 purée, mix well until you are happy with a tight consistency, correct seasoning.
Ingredients
10 Total- 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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