1 I bought two rabbit saddles which I had the butcher debone. I placed them side by side overlapping them slightly. This gives a roast about 20 cm long.
2/ I soaked separately in hot tea for 2 hours the prunes and 30 minutes the porcini mushrooms.
3/ I prepared the stuffing by mixing the sausage meat, finely minced shallots, drained and chopped porcini mushrooms, 2/3 of the pistachios, 3 sprigs of thyme, 10 cl (0.4 cup) wine, salt and pepper. (a small meatball browned in a pan to check the seasoning)
4/ I spread the saddle on the work surface. In the center, I distributed half of the stuffing then arranged the well-drained prunes then covered everything with the rest of stuffing.
5/ I closed the saddle into roast form, wrapped it with the smoked bacon slices and tied everything up.
6/ I placed the roast on an oiled aluminum foil sheet. I sprinkled the remaining thyme and pistachios and drizzled with the remaining white wine (5cl (1.7 fl oz)) and 2 tbsp of oil.
7/ I salted, peppered, closed the foil packet and into a cold oven then let the temperature rise to 180°, fan heat.
the roast cooked for about 1 hour 20 minutes
yum! I can't say more!
Fleur wishes everyone a very happy new year.
No comments yet. Be the first to share your experience!
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.