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


Preparation info

  • Serves


    • Difficulty


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.


For the rabbit

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


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