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Roast rabbit with mustard sauce – by Michael Lambie

11 September 2006

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

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