Roast rabbit with mustard sauce – by Michael Lambie

11 September 2006
Roast rabbit with mustard sauce – by Michael Lambie

INGREDIENTS

(serves two)

150g (approx) carrot and celeriac, chopped
30g clarified butter
1 rabbit
Dijon mustard
450ml seasoned veal stock
6 semi-dried tomatoes
6 slices prosciutto
Crépinette
Salt and pepper

For the sauce
5 shallots, sliced
5 mushrooms, sliced
50g butter
Bouquet garni
100ml white wine
200ml cream
Grain mustard
Salt and pepper

For the garnish
2 small potato discs
20g clarified butter
4 slices bacon, cut into small lardons
7 cos lettuce leaves
Salt and pepper

METHOD

First sweat off the carrot and celeriac. Remove the hind legs from the rabbit, trim smear with mustard, then seal and braise in the veal stock.

Bone the loins off the saddle in a single piece, retaining the flaps. Trim the liver from the rabbit, season and seal in a hot pan. Lay out the rabbit loin, place the tomato and liver inside and roll up. Season and roll up in the prosciutto and the crépinette and secure with string.

To prepare the sauce, sauté the shallots and mushrooms in a little butter with a bouquet garni, then add the wine and reduce. Add the cream and bring to the boil. Finish with a little butter and grain mustard just before serving.

Cook the potato rounds in butter and a little water until golden on both sides. Season. Fry the bacon lardons in butter and wilt the cos leaves in butter, water and seasoning.

To serve, reheat the rabbit leg in a little stock. Seal the loin in a hot pan and cook in the oven for five minutes, rest, remove the string and slice. Place the warm potato discs and cos leaves on a plate and sit the leg on the cos. Arrange the sliced loin at the bottom of the plate, dress the leg with bacon and pour the sauce around the loin.

Michael Lambie

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking