Saddle of Rabbit with Shoulder and Leg Cottage Pie

Name: Saddle of Rabbit with Shoulder and Leg Cottage Pie
Yield: Serves 4
Cuisine: France
Ingredients: 1 large tame rabbit (or 2 fat wild rabbits); 1 bay leaf; 1 tablespoon chopped parsley; 4 tablespoons olive oil; 2 large pieces pig’s caul; 4 garlic cloves, split in half; 1 brown onion, diced; 1 large carrot, diced; 2 tablespoons butter; 1 celery stalk, diced; fresh Provençal almonds, to serve; 50 ml (1¾ fl oz) milk, warm; dehydrated blueberries, to serve; honey glazed salsify, to serve; 1 tablespoon chopped tarragon; bee pollen, to serve; 300 ml (10½ fl oz) white wine; 100 ml (3½ fl oz) white wine vinegar; 6 tomatoes, blanched, peeled, chopped; 1.25 litres (44 fl oz/5 cups) chicken stock; 3 sebago potatoes, approximately 750 g (1 lb 10 oz); 180 g (6¼ oz) butter, cubed; wilted lettuce, to serve; Tokyo turnip, raw ribbons, to serve; 1 rosemary stalk

Preparation info

Serves
4

Difficulty
Complex

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

You will need to begin this recipe two days ahead.

Ingredients

1 large tame rabbit (or 2 fat wild rabbits)
2 large pieces pig’s caul
4 tablespoons

Europe
France
Main course
Mediterranean
Gluten-free

Method

To prepare the rabbit, remove the front and back legs, then remove the head and separate the thorax from the loins without piercing the skin. The two loins of meat should remain joined. Set aside. Remove the livers and kidneys and set aside. Reserve the bones for later use. Season the loins with salt and pepper. Put the liver and kidneys down the centre between the loin meat and roll the saddle