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

Name: Saddle of rabbit with black pudding, roast vegetable and wild mushroom juice
Yield: Serves 4
Ingredients: 50 g fresh wild mushrooms (preferably chanterelles), stalks trimmed and then sliced; 400 g fresh spinach leaves, tough stalks discarded; mirepoix of 2 tablespoons each chopped celery, carrot and onion; 2 saddles of rabbit, with the livers and kidneys; 50 g peeled parsnip, cut into small cubes; 50 g peeled carrot, cut into small cubes; 2 tablespoons dry white wine; 8 thin slices of Bayonne ham or other good ham; 4 sheets of caul fat, each about 25 cm square (about 300 g); 1-2 garlic cloves, peeled and crushed; ½ tablespoon chopped fresh thyme tips; sunflower oil; 1 shallot, peeled and chopped; about 75 ml double cream; 12 Cornmeal cakes; salt and freshly ground black pepper; 200 g French black pudding; light stock or water

Preparation info

Serves
4

Difficulty
Medium

Appears in

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

Main course
Gluten-free
Winter

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