Recipe: Young Rabbit Loins

Name: Young Rabbit Loins
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 young rabbit fillets (*); 0.6 cup (15 cl) of 30% liquid cream; 0.4 cup (10 cl) of Muscat de Rivesaltes (if possible); 0.4 cup (10 cl) of veal stock (prepared); 1 tablespoon of Savora mustard; 8 medium button mushrooms cut into quarters, pan-fried in butter, salted, peppered and finished with finely chopped shallots; 2.8 oz (80 g) of butter; olive oil; 1.75 oz (50 g) of fresh or frozen peas; 1.4 oz (40 g) of grated parmesan; 3.5 oz (100 g) of pre-cooked polenta; 1.1 cups (25 cl) of chicken broth or water; salt, cayenne pepper or Espelette powder; saffron (or turmeric); a few capers

By chef patrick Asfaux 5/5 (2 reviews)

Prep 15 min

Cook 45 min

Total 1h

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

4 young rabbit fillets (*)
0.6 cup (15 cl) of 30% liquid cream
0.4 cup (10 cl) of Muscat de Rivesaltes (if possible)
0.4 cup (10 cl) of veal stock (prepared)
1 tablespoon of Savora mustard
8 medium button mushrooms cut into quarters, pan-fried in butter, salted, peppered and finished with finely chopped shallots
2.8 oz (80 g) of butter
olive oil
1.75 oz (50 g) of fresh or frozen peas
1.4 oz (40 g) of grated parmesan
3.5 oz (100 g) of pre-cooked polenta
1.1 cups (25 cl) of chicken broth or water
salt, cayenne pepper or Espelette powder
saffron (or turmeric)
a few capers

Step-by-step directions

Recipe progression

1 Carefully remove the small nerves and skin from the young rabbit fillets, salt and pepper with the mill.

2 In a casserole dish, melt 0.7 oz (20 g) of butter with a little oil, then when the mixture becomes meunière color, roast the fillets 5 minutes on each side then remove them to a plate.

3 Remove some of the fat, put the casserole back on the heat, add the muscat (deglaze) by scraping the caramelized bits from the bottom, add the 0.6 cup (15cl) of cream, let reduce by half then incorporate the veal stock, correct the seasoning and pass the sauce through a chinois (strainer) and keep aside.

4 Prepare the polenta in a large bowl.
In a saucepan, bring the poultry stock (or water) to a boil, season with a little cayenne pepper, salt, add 2 to 3 saffron threads (or a little turmeric), then add the peas to the liquid. Boil for 1 minute then pour in the semolina and cook for 5 minutes without stopping stirring (wooden spatula) then remove to a lightly oiled sheet.

5 In small tall ring molds, mold your polenta sharing the parmesan on top of each mold.