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Grilled Saddle of Rabbit with Cocoa and Confit Shallot JusTheWorldWideGourmet.com

Flavors of Quebec

Total time: 15 to 30 min

Preparation time: 10 minutes
Cooking time: Very fast - a few minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:139.7 kcal

Proteins:15.4 g

Fats:2.7 g

Carbohydrate:12 g

Fibers:0.4 g

Sugar:2.1 g

Cholesterol:52.7 mg

Sodium:47.6 mg

Calcium:34.1 mg

Energy:758 kcal

Proteins:83.4 g

Fats:14.8 g

Carbohydrate:65 g

Fibers:1.9 g

Sugar:11.5 g

Cholesterol:286.1 mg

Sodium:258.6 mg

Calcium:185.3 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

4

whole saddles of rabbit

75

ml

cocoa beans

4

slices of pork fat or bacon

*Rabbit jus

rabbit bones

1

medium onion, minced

1

small carrot, diced

8

small pattypan squash

1

sprig of thyme

2

ml

white vermouth

30

ml

acacia honey

30

ml

white wine vinegar

12

french shallots, finely chopped

250

ml

rabbit jus

15

ml

oil

salt and freshly ground pepper

1

knob of unsalted butter

175

ml

white wine

METHOD

Making the rabbit jus

  1. In a saucepan, sauté the vegetables in butter; deglaze with the vermouth and wine, and reduce for a few minutes. Add the bones to the vegetables and cover with water; let simmer gently until reduced by half.
  2. Strain the jus and set aside.

Sauce

  1. Place the honey and vinegar into a small saucepan; let simmer for 2 minutes.
  2. Add the shallots and cook for 6 to 8 minutes.
  3. Add the rabbit jus and reduce everything by one third. Correct the seasoning.

Saddle

  1. Grind the cocoa beans in a small food processor. Roll the saddles of rabbit in the crushed beans. Hold everything in place with a slice of pork fat.
  2. Grill the meat on all sides over medium heat; reduce the heat and cook 2-3 minutes longer.
  3. Slice the meat into medallions; arrange on plates; place the vegetables in the centre of the plate and spoon the sauce around the rabbit.

WINE SUGGESTIONS

Cabernet-Sauvignon

Zinfandel

Merlot

CHEF'S NOTES

If you use bacon instead of pork fat, reduce the amount of salt.



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