recipes
Rabbit saddle with a fig and sage stuffing on a bed of cabbage and oyster mushrooms
Serves: 2
Ingredients
- 2 de-boned saddle of rabbit
- 6 dried figs
- 1 tsp chopped fresh sage
- 100g veal mince
- 1/2 red onion
- 2 cloves garlic
- 1 whole egg
- 1 tsp ground cumin
For the sauce
- 3 cloves garlic
- 50g salted butter
- 1 tsp thyme
- 1/2 red wine
- 1/4 glass stock
You will also need
- 1 large potato
- Knob salted butter
- 2 tbsp fresh cream
- 1/4 cabbage
- 2 large oyster mushrooms
- 1/2 egg
- 50ml fresh cream (Benna)
- 50g pancetta
Method
Chop the onion and garlic and sauté with the cumin until onion is softened mix with the mince, sage, egg and chopped sage. Fill the middle of the saddle and roll into a roulade, wrap in silver foil and roast on a baking tray for approximately 35minutes. For the sauce, chop the garlic and brown in salted butter, add thyme than pour in wine, stock and reduce by half. Next, boil the potato until softened and mash together with the salted butter and 2 tbsp cream until a smooth texture. Shred the cabbage and oyster mushrooms, dice the pancetta and mix together with the egg and 50ml fresh cream. Place in a deep mould and bake until binded.
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