Maple-lacquered rabbit saddle with rabbit leg confit stuffing

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  • Time: Preparation : 20 minutes Refrigeration : 20 minutes Cooking : About 20 minutes
  • Servings: 4
  • Complexity: Medium
  • Category: Main courses

1 cup (250 ml) bacon (salt pork belly), diced into 1cm x 1cm cubes

Rabbit liver and kidney (optional) 

Salt and pepper, to taste

2.5 litres (10 cups) washed baby spinach

Ice cubes

1 rabbit saddle, deboned by the butcher

The meat of 2 rabbit legs confit in duck fat

60 ml (1/4 cup) onion–maple syrup confit

Two slices of prosciutto

Knob of butter

15 ml (1 tbsp) olive oil

100 ml (about 3/8 cup) maple syrup

1- Brown the bacon on all sides in a skillet over medium- high heat and then, set aside in another dish. Leave a bit of the bacon fat in the skillet.

2- Bring the water that will be used to steam the spinach to a boil.

3- Slice the liver, peel the kidneys, cut them in two and season them. Heat a bit of bacon fat in the skillet and sear the liver and kidneys quickly over high heat.

4- Steam the spinach for 30 seconds and cool it quickly in ice. Drain the spinach on paper towel and then, mix with the cubed bacon.

5- Open the rabbit saddle; add two slices of prosciutto to line the entire inside of the saddle. Add 3/4 of the spinach/bacon mixture, the onion confit, the rabbit leg meat, the organs (optional) and end by layering on the last of the spinach. Tie the saddle firmly closed with string and refrigerate for 20 minutes in a covered dish.

6- Preheat oven to 400°F.

7- Heat the knob of butter with the olive oil in a skillet. Sear the saddle on all sides until it is nicely browned. Cook in oven for 12 minutes. 8- During this time, reduce the maple syrup over medium heat until it reaches the consistency of caramel and then, lacquer the saddle with it, keeping a small portion of the lacquer to assemble the serving plates.

9- Slice the saddle into 4 pieces. Serve in the middle of the plates on a layer of risotto. Pour the remaining lacquer around the risotto and saddle.

by Guillaume Charbonneau, from livret de recettes L'hiver: Matin, midi et soir, p. 19.

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