Recipe: Stuffed rabbit

Name: Stuffed rabbit
Prep time: 25 min
Cook time: 85 min
Total time: 230 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 whole rabbit saddle, deboned, or two separate ones; 8.75 oz (250 g) sausage meat (3 fresh sausages); About ten dried porcini mushrooms; 100-4.25 oz (120 g) pitted prunes; 0.6 cup (15 cl) dry white wine; 8 to 10 thin slices of smoked bacon; 7 sprigs of thyme or rosemary; 3 grey shallots; 3 tbsp crushed pistachios; 2 tbsp olive oil; Red tea; Salt, pepper

By AFTouch-Cuisine 4.33/5 (3 reviews)

Prep 25 min

Cook 85 min

Rest 2h

Total 3h50

Servings 6 serv.

Stuffed rabbit is a fine white meat that becomes tender after 1 hour 20 minutes at 180°. Here we debone it, stuff it with porcini mushrooms and rehydrated prunes, then wrap it in smoked bacon. Result: flavors of mushroom and dried fruit that hold up well during cooking.

Ingredients for 6 servings

Adjust for

servings

1 whole rabbit saddle, deboned, or two separate ones
8.75 oz (250 g) sausage meat (3 fresh sausages)
About ten dried porcini mushrooms
100-4.25 oz (120 g) pitted prunes
0.6 cup (15 cl) dry white wine
8 to 10 thin slices of smoked bacon
7 sprigs of thyme or rosemary
3 grey shallots
3 tbsp crushed pistachios
2 tbsp olive oil
Red tea
Salt, pepper

Step-by-step directions

1 I bought two rabbit saddles that I had deboned by the butcher. I placed them side by side, overlapping them slightly. This gives a roast of 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 sliced shallots, drained and chopped porcini mushrooms, 2/3 of the pistachios, 3 sprigs of thyme, 0.4 cup (10 cl) of wine, salt and pepper. I browned a small meatball in a pan to check the seasoning.

4 I laid out the saddle on the work surface. In the center, I spread half of the stuffing, then arranged the well-drained prunes, then covered everything with the rest of the stuffing.

5 I closed the saddle into a roast shape, 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 (1.7 fl oz (5 cl)) and 2 tbsp of oil.

7 I salted, peppered, closed the foil packet and popped it into a cold oven, then let the temperature rise to 180°, convection heat. The roast cooked for about 1 hour 20 minutes. Yum! What more can I say! Fleur wishing everyone a very happy new year.