Stuffed Saddle of Rabbit

Name: Stuffed Saddle of Rabbit
Ingredients: salt and pepper; salt and pepper; a large piece of caul fat; bouquet garni; half a carrot, finely chopped; 1 shallot, chopped; 45 g (1½ oz) butter, chilled and diced; 2 teaspoons finely chopped parsley; 1 tablespoon melted butter; 3 tablespoons bread crumbs; 2 saddles of rabbit plus livers and kidneys; 150 ml (¼ pint) dry white wine; 4 tablespoons groundnut oil; 2 saddles of rabbit plus livers and kidneys; 2 saddles of rabbit plus livers and kidneys

Preparation info

Serves
4

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Ingredients

2 saddles of rabbit plus livers and kidneys
4 tablespoons groundnut oil

Main course

Method

Slice the kidneys and livers, cut into dice and season lightly. Heat half the oil in a frying pan and quickly seal the kidney and liver. Remove from the pan and set aside. Carefully bone the saddles. Chop the bones, add them to the frying pan with the carrot and shallot and the rest of the oil. Sauté over brisk heat, stirring occasionally, until the bones and vegetables are brown. Pour in the w