Rognonade de laperaux

Name: Rognonade de laperaux (Saddle of Rabbit Stuffed with Kidney)
Yield: Serves 4
Cuisine: France
Ingredients: 2 rabbit saddles, about 12 oz (350 g) each, livers and kidneys reserved; 2 rabbit saddles, about 12 oz (350 g) each, livers and kidneys reserved; 2 rabbit saddles, about 12 oz (350 g) each, livers and kidneys reserved; 3 fl oz (75 ml) nut oil; 3 fl oz (75 ml) dry white wine; Salt and pepper; 1 lb (500 g) broccoli, cooked and puréed, to garnish; Butter; 2 pieces pig’s caul (fatty tissue covering pig’s liver); 1 sprig rosemary; 1 sprig thyme; Salt and pepper

Saddle of Rabbit Stuffed with Kidney

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

This dish, created by my friend Claude Arnoux at St Saturnin d’Apt, demonstrates perfectly how humble ingredients can be turned into gastronomic delights as long as you use fresh produce and take care.

Ingredients

2 rabbit saddles, about 12 oz (350 g) each, livers and

Europe
France
Dinner
Mediterranean
Gluten-free

Method

First carefully bone the saddles, reserving the bones. Sauté the livers and kidneys in the oil for a few minutes and put to one side. In the same pan, add the bones and fry until browned. Pour in the wine and 10 fl oz (300