Rable De Lapereau En Rognonade Aux Trois Fondues
Ingredients
1 saddle boned Rabbit
Caul Fat
4 Rabbit Kidneys
30 grams Veal
20 grams Pork Shoulder
5 grams Pork Fat
1/2 Egg
60 grams Cream
Salt And Pepper
Mustard
Paprika
Fennel
Zucchinis
1 tablespoon Basil
1 tablespoon Shallots
1 teaspoon Parsley
Turnips
Cream
Mustard
Jus from the bones
Method
Make farce: mince veal, pork and pork fat. Add egg and seasonings. On ice, add progressively, the cream (first amount in ingredients).
Lay rabbit opened - put a layer of farce, insert kidneys and recover with another layer of farce. Close with the rabbit flaps. Wrap the whole saddle in caul fat - cook in oven 15 mins.
Slice turnips and toss them in butter and sugar and salt until golden colour.
Cut zucchinis into batons and toss them quickly in olive oil with chopped shallots, parsley and basil.
Slice finely the fennel - cook it slowly with butter and strong consomme.
Sauce:
make a jus with the rabbit bones. Reduce it until one soup spoon. Add cream and mustard.
Cook without boiling just a few minutes. Seasonings.
Plate:
Slice the saddle carefully into three thick pieces. Place the sauce in the middle and place around the rabbit. Arrange the three fondues in small piles around the edge of the plate.
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