Roast Saddle of Rabbit filled with Herbs and Wild Mushrooms, with Fondant Potatoes, Glazed Carrots and Red Wine and Mustard Sauce

Name: Roast Saddle of Rabbit filled with Herbs and Wild Mushrooms, with Fondant Potatoes, Glazed Carrots and Red Wine and Mustard Sauce
Cuisine: United Kingdom
Ingredients: 15 g / ½ oz butter; 1 Savoy cabbage; 150 g / 5 oz bacon lardons, chopped into fine strips; 1 garlic dove, halved; 1 sprig of tarragon; 3 shallots, thinly sliced; 2 tsp mustard seeds; 550 ml / 19 fl oz whipping cream; a little olive oil; 550 ml / 19 fl oz veal stock; 2 carrots; 2 garlic cloves, thinly sliced; 550 ml / 19 fl oz full-bodied red wine; 2 shallots, finely chopped; 500 g / 1 lb 2 oz assorted wild mushrooms, such as girolles, ceps; 4 whole rabbits; salt and freshly ground black pepper; 2 garlic cloves, halved; 1 sprig of thyme; 250 g / 9 oz smoked bacon; a little oil; about 550 ml / 19 fl oz chicken stock

Preparation info

Difficulty
Complex

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

4 whole rabbits
salt and freshly ground black pepper
500 g / 1

Europe
United Kingdom
Main course
Gluten-free
England

Method

Ask your butcher to prepare the rabbits for you as follows: skin and clean them; remove the legs and shoulders, leaving the saddle; loosen the sinew along the backbone, but retain it (to protect the meat during cooking); remove the fillets from the saddle, taking off the sinew at the top of the fillets and reserving all the belly for wrapping the stuffing in place. Chill