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

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

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

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Ingredients

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