ild rabbit can be as versatile as the chicken and in today’s world one with a lot more flavor and in my opinion more value. Maybe i am fortunate enough to be able to acquire plenty of rabbits when i want some however, it is not impossible for all of us given a bit of thought and planning, and a little cunning.
i would like to share with you a dish that is just one way of utilising the saddle, heart,kidneys and liver. although it can be a little tricky to bone out the saddle, the return is divine and your guests will be very proud and happy. In this first photo i have laid out very thin slices of my own pork prosciutto, flavoured with caraway seeds. you can use streaky bacon or parma ham. These are laid out on a piece of cling film slightly overlapping. Once this has been done it is time to take your saddle of rabbit and bone it out. this can be done from either the top or from underneath. Run your knife along the spine. Be sure to leave the flap of belly skin intact also.
To make the filling take the heart,liver,kidneys and a small piece of smoked bacon (i use my own). Whizz all of these in a magimix until a puree is achieved. In a pestle and mortar amash up a clove of garlic a few sprigs of rosemary and a tablespoon of toasted fennel seeds. Add this to the filling and season with salt ans pepper.Spoon the filling along the middle of the two loins.
Roll up like a cigar and twist the cling film to form a cigar or cylindrical shape.
I generally rest each cylinder in the fridge for a couple of hours before placing in pan of cold water and bringing up to a very low simmer. If it is possible to cook at 80 degrees then do that for an hour.
Remove the roll and chill very quickly. I wrap again in silver foil and squeeze out juices in the aim to make a tighter cylinder. Chill over night.
That’s a good bit of work there.
It moves rabbit into the ‘gourmet’ class.
(which is where we knew it should be)
My mate used to breadcrumb the leg, fry it, and tell his kids it was KFC!
Cheers mate glad you are still visiting web site