Saddle of rabbit with black pudding, roast vegetable and wild mushroom juice

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

The Richard Corrigan Cookbook

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

  • About

This is, admittedly, a difficult recipe. If you are going to attempt it, it’s worth doing it right and not leaving anything out because all the elements work so well together.

Ingredients

For the rabbit

  • 2 saddles of rabbit, with the livers and kidneys
  • 200 g French black pu

Method

Have your butcher bone the saddles of rabbit, to yield 4 fillets. Ask him to chop the bones (which you want for the sauce).

To make the stuffing for the rabbit, take the black pudding from its skin and put into a food processor with the cream. Blend to a soft, spoonable consistency. Transfer to a bowl. Coarsely chop the rabbit livers and kidneys, and sauté in a little hot oil with the s