How to cook the stuffed rabbit saddle by wrapping the boneless rabbit with slices of bacon and making a filling made from rabbit meat, cream, leek, egg white and plums.
Ingredients for 6 people
- 1 rabbit
- 100 g sliced bacon
- 3 tablespoons of extra virgin olive oil
- 300 ml of white wine
- 1 onion
- 1 carrot
- 1 celery stick
- 1/2 teaspoon of starch
- 1 bunch of aromatic herbs (thyme, rosemary, marjoram)
- 100 ml of fresh cream
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
- 1 egg white
- 30 g of leek
- 8 prunes with no stones
- salt and pepper
How to prepare the stuffed rabbit saddle
Boning the rabbit and mincing the pulp of the thighs.
In a bowl put the chopped rabbit meat, egg white, chopped leek, cream, salt and pepper, then with a wooden spoon work the mixture well.
On a sheet of parchment paper spread the slices of bacon and lay the saddle of rabbit on it, then spread it with half the mixture and place the plums in the center, in length.
Cover with the rest of the filling, roll up the paper and tie it to the candy ends.
Put the rabbit wrapped in paper in a pan together with the chopped bones, celery, carrot, diced onion, aromatic herbs and extra virgin olive oil.
Bake for 45 minutes at 180 ° C.
Remove the pan from the oven and transfer it to the heat by adding the white wine, then reduce by half.
Filter the cooking liquid and thicken it with the starch diluted in 1 tablespoon of cold water.
Season with salt, cut the rabbit into slices and serve it on the table.
