Saddle of rabbit roasted with salsify and savory
Ingredients for 4 people, 2 fairly large saddles of rabbit, 1 tablespoon of olive oil, 1 can 4/4 of salsify, 1 carrot, 1 tomato, 2 cloves of garlic, 1/2 onion, 1 glass of dry white wine, 6 knobs of butter, 1 bay leaf, 1 sprig of thyme, 1 chicken stock cube, salt, pepper, 1 tablespoon of savory.
Trim, season and cook the saddles in the oven for 10 minutes, keep warm.
In the cooking, throw in:minced onion + crushed garlic + crushed tomato, minced carrot and the glass of dry white wine, let the mixture simmer.
Add the chicken broth, reduce by two thirds then pass through a fine sieve, finish the sauce by adding the savory then the remaining butter in pieces, salt and pepper . Keep warm.
Open the can of salsify; drain it, put two knobs of butter in a sauté pan and add the salsify, sauté gently without coloring too much, salt and pepper.
Raise the fillets on the saddle and cut them into pieces, arrange them in a ring on the plate; decorate as you like with the salsify.
Put the prepared plates warm and cover with the sauce, garnish with chervil.
Decor:you can decorate with poached carrot slices below the saddle.
Recipe created for the Interprofessional Union of Canned Vegetables
