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Saddle of Young Rabbit Stuffed with Vegetables, Poivrade SauceTheWorldWideGourmet.com

Flavors of Quebec

Total time: less than 15 min

Preparation time: 15 minutes
Cooking time: 45 minutes

Difficulty: Average

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Nutritional values

per 100 g

per portion

Energy:98.7 kcal

Proteins:9 g

Fats:3 g

Carbohydrate:9.3 g

Fibers:1.9 g

Sugar:1.1 g

Cholesterol:32.3 mg

Sodium:64.4 mg

Calcium:42.5 mg

Energy:892 kcal

Proteins:81.6 g

Fats:27.5 g

Carbohydrate:83.9 g

Fibers:16.8 g

Sugar:10.3 g

Cholesterol:291.4 mg

Sodium:581.9 mg

Calcium:384.2 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

4

x

300

g

saddles of rabbit

1

shallot

1

large leek

2

carrots

100

g

green beans

1

small celeriac (celery root)

salt, pepper, thyme and sage

25

ml

full bodied red wine

5

ml

cracked pepper

50

ml

sherry vinegar

90

g

butter

750

ml

water

5

ml

sugar

METHOD

Preparing the saddles of rabbit

  1. bone the meat, leaving the outer skin intact to keep the saddle in one piece;
  2. open up the saddle and fill with the vegetables (leek, carrot, beans and celeriac) that have been cooked in boiling water until tender-crisp;
  3. season with thyme and sage; roll the saddles up into a cylinder and tie up;
  4. peel the pearl onions;
  5. in a cocotte or Dutch oven over medium heat, sauté the crushed bones and chopped shallot in olive oil;
  6. add the saddles of rabbit, salt and pepper and continue cooking, covered, in the oven for about 20 minutes.

Meanwhile

  1. place the pearl onions in a single layer in a pan just big enough to hold them and add the water, butter, sugar, salt and a grinding of fresh pepper;
  2. bring to a boil and continue cooking, uncovered, at a simmer. The water should evaporate almost completely, leaving only a syrupy liquid to coat the onions. Shake the pan in a circular motion every so often to help coat the onions. When the liquid is gone, cook two minutes longer until the onions are evenly golden. At the end of the cooking time, remove the saddles of rabbit from the pot with a skimmer.

Finishing the sauce

  1. place the cocotte on the heat and deglaze with the sherry vinegar and red wine.
  2. reduce by half;
  3. strain the sauce;
  4. finish in another saucepan and whisk in 50 g (3 tbsp.) butter;
  5. correct the seasoning.

Presentation

  1. cut each saddle into five thin slices; place them onto four warmed plates. Spoon the sauce over top.
  2. surround with the onions and serve immediately.

..........
Hostellerie Les Trois Tilleuls,St-Marc sur le Richelieu

WINE SUGGESTIONS

Cabernet-Sauvignon

Zinfandel

Merlot



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