Saddle of Rabbit Stuffed with Couscous
Total Time4 hours hrs 40 minutes mins
Servings: 5 people
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.
Assembling the rabbit galantine:
Serving: 100g | Calories: 166kcal | Carbohydrates: 9.6g | Protein: 11.8g | Fat: 8.3g