Medallions of Rabbit Loin Wrapped in Pancetta Surrounding a Lilliputian Rabbit Rib Roast Resting on a Pillow of Pea Purée

Name: Medallions of Rabbit Loin Wrapped in Pancetta Surrounding a Lilliputian Rabbit Rib Roast Resting on a Pillow of Pea Purée
Yield: Serves 4
Ingredients: Salt, white pepper and sugar to taste; 6 baby yellow turnips, cleaned and peeled (tops left on); 3 tbsp butter, divided; 4 saddles of rabbit; 1 quart shelled, green peas; Salt and pepper, to taste; 12 baby carrots, cleaned and peeled (tops left on); ⅓ cup vegetable or grape seed oil; 2 tbsp Dijon mustard; 4 tbsp parsley, finely chopped; 2 tbsp garlic, finely chopped; 3 quarts of chicken stock; 4 quarts of veal stock; 1 potato, peeled and cubed; 12 slices of pancetta, thinly sliced; 2 tsp Dijon mustard; ¼ cup cream, warmed; 1 cup Panko bread crumb; 2 tbsp butter

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

4 saddles of rabbit
12 slices of pancetta, thinly sliced
Salt and pepper, to taste

Starter

Method

Preparing The Rabbit

Cut the saddle crosswise between the 3rd and 4th ribs. Divide into 2 miniature rib roasts. Trim and french the bones. Repeat for the remaining saddles. Hold in the refrigerator until ready to use.
Separate the remaining loins from the bones and trim the silverskin.
On a piece of