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Rable De Lapereau En Rognonade Aux Trois Fondues
Ingredients1 saddle boned Rabbit Caul Fat 4 Rabbit Kidneys 30 grams Veal 20 grams Pork Shoulder 5 grams Pork Fat 1/2 Egg 60 grams Cream Salt And Pepper Mustard Paprika Fennel Zucchinis 1 tablespoon Basil 1 tablespoon Shallots 1 teaspoon Parsley Turnips Cream Mustard Jus from the bones |
MethodMake farce: mince veal, pork and pork fat. Add egg and seasonings. On ice, add progressively, the cream (first amount in ingredients). Lay rabbit opened - put a layer of farce, insert kidneys and recover with another layer of farce. Close with the rabbit flaps. Wrap the whole saddle in caul fat - cook in oven 15 mins. Slice turnips and toss them in butter and sugar and salt until golden colour. Cut zucchinis into batons and toss them quickly in olive oil with chopped shallots, parsley and basil. Slice finely the fennel - cook it slowly with butter and strong consomme. Sauce: make a jus with the rabbit bones. Reduce it until one soup spoon. Add cream and mustard. Cook without boiling just a few minutes. Seasonings. Plate: Slice the saddle carefully into three thick pieces. Place the sauce in the middle and place around the rabbit. Arrange the three fondues in small piles around the edge of the plate. |
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Rabbit stuffed with veal, pork & its kidneys, roast & served with rabbit stock enriched with cream & mustard, served with turnip, fennel & zucchini
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Rabbit stuffed with veal, pork & its kidneys, roast & served with rabbit stock enriched with cream & mustard, served with turnip, fennel & zucchini
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Rabbit stuffed with veal, pork & its kidneys, roast & served with rabbit stock enriched with cream & mustard, served with turnip, fennel & zucchini
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Rabbit stuffed with veal, pork & its kidneys, roast & served with rabbit stock enriched with cream & mustard, served with turnip, fennel & zucchini
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Rabbit stuffed with veal, pork & its kidneys, roast & served with rabbit stock enriched with cream & mustard, served with turnip, fennel & zucchini
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Rabbit stuffed with veal, pork & its kidneys, roast & served with rabbit stock enriched with cream & mustard, served with turnip, fennel & zucchini
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Rabbit stuffed with veal, pork & its kidneys, roast & served with rabbit stock enriched with cream & mustard, served with turnip, fennel & zucchini
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Rabbit stuffed with veal, pork & its kidneys, roast & served with rabbit stock enriched with cream & mustard, served with turnip, fennel & zucchini
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Rabbit stuffed with veal, pork & its kidneys, roast & served with rabbit stock enriched with cream & mustard, served with turnip, fennel & zucchini
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Rabbit stuffed with veal, pork & its kidneys, roast & served with rabbit stock enriched with cream & mustard, served with turnip, fennel & zucchini