Rabbit and Girolles on Grilled Puffball

Name: Rabbit and Girolles on Grilled Puffball
Yield: Serves 4
Cuisine: British
Ingredients: vegetable or corn oil for brushing; vegetable or corn oil for brushing; salt and freshly ground black pepper; 100 ml red wine; 120 g butter; 120-150 g girolles or chanterelles, cleaned; 4 slices of puffball, about 1.5 cm thick; 8 rabbit saddle fillets; hearts and liver from 4 rabbits; salt and freshly ground black pepper; 120-150 g girolles or chanterelles, cleaned; 2 tbsp chopped parsley

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

If you have braised some rabbit legs or made a pie, then this is a great way to use the saddle fillets and offal - and enjoy the pick of our wild mushrooms.

Ingredients

vegetable or corn oil for brushing
4 slices of puffball, about 1.5 cm thick

Europe
United Kingdom
Main course
Gluten-free

Method

Heat a ridged griddle pan or heavy-based frying pan and lightly oil it. Cook the puffball for 2-3 minutes on each side, then remove and keep warm.

Meanwhile, season the rabbit fillets and offal. Cook them in the same pan, adding a little more oil if necessary, for 2-3 minutes on each side, keeping them nice and pink. Remove and keep warm.

Add the wine to the pan to deglaze with