Recipes

Roast saddle of rabbit stuffed with black pudding, wrapped in Serrano ham, served on creamed cabbage and champ potato finished with a tarragon café au lait sauce

Roast saddle of rabbit stuffed with black pudding, wrapped in Serrano ham, served on creamed cabbage and champ potato finished with a tarragon café au lait sauce Category: Main
Cooking Time:
Portions:

Ingredients

4 boned rabbit saddles

8oz black pudding

6 slices Serrano ham

150ml Country Range Chicken Bouillon

50ml sauce vin blanc

1 pinch Country Range Dried Tarragon

 

Creamed cabbage

1 medium head of Savoy cabbage, chiffonade and cooked

50g bacon lardons

100ml Country Range White Cooking Wine

25g chicken glaze

50ml double cream

 

Champ Potatoes

6 large Roosters, cooked and puréed

1 bunch scallions, sliced

100ml sauce vin blanc

Instructions

1

Place the black pudding between the two rabbit fillets, roll the saddle and cut away excess flap.

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

Deep fry in oil at 160°C for 4 minutes. Remove from oil and place in oven at 180°C for approximately 8-10 minutes.

4

Remove from the tin foil place back in oven to brown slightly for 2-3 minutes, remove and rest.

5

While resting, heat the chicken bouillon, add sauce vin blanc and finish with tarragon.

6

Slice rabbit and arrange on top of champ and creamed cabbage, finish with the cafe au lait sauce.

7

For the creamed cabbage, brown the bacon lardons and add cooked cabbage. Add white cooking wine and reduce by half. Add chicken glaze and finish with cream, reduce and correct seasoning.

8

For the champ potatoes, boil sauce vin blanc, add scallions and bring back to the boil. Add warm pomme purée, mix well until you are happy with a tight consistency, correct seasoning.

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