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Saddle of Rabbit Stuffed with Couscous

5 from 6 votes
Total Time 4 hrs 40 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 166 kcal

Instructions
 

Crepes:

  • Mix 100g flour with milk and eggs until smooth, season with salt and pepper and add a little chives. Bake in the coated pan.

Hummus:

  • Place the chickpeas in the broth, water, garlic and cumin seeds until they are soft. Then bring to the boil. Pass through a sieve and collect the water. Mix with olive oil and mix with the cooking water to the desired consistency.

Couscous:

  • Bring the stock to the boil, pour over the couscous and let it steep. Season to taste with harissa, tomato paste and cumin, salt and pepper. Mix a little with the egg yolk and white bread crumbs.

Farce:

  • Remove the tendons from the rabbit, mix with cream, season with salt and pepper and refine with cognac. If necessary, color something green with food coloring.

Rabbit Sauce:

  • Thoroughly roast the bones, roughly cut the vegetables and add them, roast them a little, add the tomato paste. Tomatize. Deglaze with white wine and scrape off roasted substances on the bottom. Top up with broth or water. Simmer with spices. Let it reduce. Pass through a sieve. Reduce a little and set and season with cognac, salt and pepper.

Rabbit broth:

  • Parry the rabbit and fill up the chopped bones with cold water. Let it boil once. Skim off the cloudy matter that collects at the top. Let it steep for 3 hours with the spices and vegetables. Do not taste too strong. Pour into glasses while boiling and close tightly.

Assembling the rabbit galantine:

  • Spread the saddle of rabbit loosened with the belly flap and season. Plate the abdominal flap. Fill with couscous and roll up. Spread a thin layer of farce on the crepes. Place the filled back on top and roll it up using cling film. Roll again with aluminum foil so that the shape is beautiful. And vacuum seal in a sous vide bag. Cook at 57 degrees for 2 hours.

Cream cheese:

  • Wash the cottage cheese in a cold strainer until only the small chunks are left. Season this with salt, pepper and a little balsamic vinegar.

Dressing:

  • Mix the balsamic and raspberry vinegar together with the stock in a bowl. Add the shallot cubes, slowly add the neutral oil, e.g. sunflower oil. Stir until there is an emulsion.

Balsamic Onions:

  • Quarter the onions vertically. Sweat in a pan until translucent. Deglaze with dark balsamic vinegar. Add some honey. Pour into a glass with tarragon.

Nutrition

Serving: 100gCalories: 166kcalCarbohydrates: 9.6gProtein: 11.8gFat: 8.3g
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Written by Ashley Wright

I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.

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