Selle de Lapin Faci aux Pruneaux avec Risotto alla Champignon et le Truffle Noire (Rabbit Stuffed with Prunes)

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  • Difficult
  • Expensive

Ingredients

  • 1) 2 Rabbits
  • 2) Mixed Mushrooms
  • 3) Carnaroli Rice
  • 4) Dried Prunes/Figs
  • 5) White Wine
  • 6) Brandy/Cognac
  • 7) Chicken/Rabbit Stock
  • 8) Risotto
  • 9) Heavy Cream
  • 10) Butter

Preparation

Step 1

PREP:

a) Rabbit:

1) Cut rabbit into 3 sections (hind, saddle, shoulders)

2) Store hind and shoulders.

3) Carefully debone saddle.

4) Refrigerate.

Step 2

b) Stock:

1) Rinse chicken carcasses try to remove as much blood as possible.

2) In stock pot, heat some oil and add aromatics.

3) Add carcasses and top with water.

4) Never allow it to heat past a simmer.

5) Strain and refrigerate.

Step 3

c) Prunes:

1) Sweetened brandy.

2) Soak dried prunes in brandy/cognac.

Step 4

COOK:

a) Rabbit:

1) Stuff rabbit saddle with reconstituted prunes.

2) Wrap.

3) Use cling wrap to tightly tie up rabbit and tie with butchers twine.

4) Cook immersion circulator until through.

5) Torch for colour.

Step 5

b) Mushrooms:

1) Chop assorted mushrooms and add to hot oiled pan.

2) Cook through and set aside.

Step 6

c) Risotto:

1) Add carnaroli rice to large pot.

2) Mince shallows.

3) Add butter and toast rice.

4) Add a splash of white wine.

5) Add hot chicken/rabbit stock to risotto and reduce.

6) Cook until al dente.

7) Remove from heat, add knob of butter and cover.

Step 7

d) Mushroom Foam:

1) Take some cooked mushrooms and continue to cook with heavy cream.

2) Add to blender to smoothen.

3) Use hand blender to get foam.

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