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Saddle of rabbit stuffed with spinach, mushroom and roasted red pepper, with lentils and bacon
Ingredients
For the rabbit
- 1 tbsp olive oil
- 1 saddle of rabbit, boned
- 100g mushrooms chopped, cooked and let to cool.
- 150g spinach leaves, washed boiled and drained
- 2 red peppers baked and peeled.
- Salt and pepper
For lentils with bacon
- 150g puy lentis
- 1 onion
- 1 carrot
- 1 celery stick
- 2 cloves garlic
- 50g smoked bacon, cut into small lardons
- ½ litre chicken stock
- Sea salt and freshly ground pepper
Method
Soak the lentils for two hours in cold water. Finley chop the carrot, onion, celery and garlic. Heat the olive oil in a sauce pan and add the bacon and cook for a minute or two. Add the vegetables and cook for a few minutes add the lentils and cook adding the chicken stock like a risotto until the lentils are cooked about 15 minutes. Lay the saddle of rabbit on cling film. Season, layer the mushrooms, spinach and roasted pepper. Roll the rabbit saddle and close in the cling film tie with butcher`s string and poach for about 20 minutes. Cool well, remove the cling film and roast for a further 10- 15 minutes at 200`c. Serve the rabbit with the cooked lentil risotto.
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