Roast Saddle Of Rabbit Stuffed With Black Pudding

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.