Saddle Of Rabbit Roasted In Tobacco Leaf With A Subtle Garlic Sauce
Serves: 3
Ewell Douglas
1 January 1970
Based on User reviews:
56
Spice
53
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 tbsps
Olive Oil6 cloves
Garlic (cut in 1/2)1 sprig
Thyme1
Water4 tbsps
Unsalted Butter1 cup
White Wine1
SaltDirections:
1
Heat a stockpot with 2 tablespoons of olive oil over medium-high heat, sear the rabbit shoulders until they are a dark golden brown
2
Add the carrot, onion, celery, and garlic
3
Sweat vegetables for 2 to 3 minutes
4
Add the juniper berry, thyme, rosemary, and cinnamon stick
5
Add water to cover the ingredients and simmer for 30 minutes
6
Heat a saute pan with 2 tablespoons of butter over medium heat, add the shallots and sweat until they are translucent
7
Add the wine and reduce by 1/2
8
Stir in the parsley and tarragon
9
Remove the rabbit shoulders from the stockpot
10
Remove the meat from the bone and chop fine
11
Strain the liquid in the stockpot through a fine sieve
12
Return sauce to stockpot
13
Simmer for 10 minutes and season with salt and black pepper
14
Heat a saute pan with 2 tablespoons of butter over medium heat, add the chanterelle mushrooms and saute until golden brown
15
Reserve warm on back of stovetop
16
Preheat oven to 350 degrees F
17
In a mixing bowl, combine the chopped meat and shallot mixture to form the filling
18
Season the rabbit loins with salt and black pepper
19
Fill the center of the loin with the filling
20
Roll the loin into a log shape
21
Wrap a tobacco leaf around each rabbit
22
Tie the rabbit with butcher's twine to keep its shape
23
Place rabbit onto a baking rack with a drip pan underneath
24
Roast in oven for 10 to 12 minutes or until internal temperature is 160 degrees F
25
Remove rabbit from oven
26
Let rest for 5 minutes
27
Remove tobacco leaves and slice
28
Serve with sauteed chanterelle mushrooms