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: 2 tbsp Dijon mustard; ⅓ cup vegetable or grape seed oil; 3 quarts of chicken stock; 2 tbsp butter; 2 tsp Dijon mustard; 1 quart shelled, green peas; 1 cup Panko bread crumb; 4 saddles of rabbit; 12 slices of pancetta, thinly sliced; 6 baby yellow turnips, cleaned and peeled (tops left on); Salt and pepper, to taste; 4 quarts of veal stock; 1 potato, peeled and cubed; ¼ cup cream, warmed; Salt, white pepper and sugar to taste; 3 tbsp butter, divided; 4 tbsp parsley, finely chopped; 2 tbsp garlic, finely chopped; 12 baby carrots, cleaned and peeled (tops left on)

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