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4
Medium
By Graham Garrett and Cat Black
Published 2015
This is better with large tame French rabbits than the wild ones, which are leaner, tougher and harder to cook. In the restaurant I have served this with Spanish croquetas, which go really well, see hake dish
Bone and trim the rabbit saddle, without cutting all the way through the back.
Remove the meat from the legs, cut into smallish pieces, put in a blender with the salt, and blitz to a purée. Put the blender jug and rabbit in the freezer for a few minutes to chill down. Add half the cream and blitz until smooth. Be careful not to