Family Best Time >> Food

Saddle of rabbit, Riesling, belota and rosemary aroma


Ingredients:4 people
  • Saddle of young rabbit (or failing that, rabbit)
    4
  • Fresh rosemary
    1 small bunch
  • Riesling wine
    1 glass
  • Old-fashioned mustard
    3 tablespoons
  • Button mushrooms
    20 pieces
  • Thin slices of ham
    10
  • Sunflower oil
    2 tablespoons
  • Cream
    2 tablespoons
  • Salt, ground pepper
    QS


Preparation:
  • Marinated:3
  • Preparation time:20 minutes


Bone the saddles.

On a work surface, lay out the fillets flat, incise the pieces of flesh on each side, season and using a brush, brush with mustard mixed with the cream. Roll the fillets.

Cut each roll into 4 or 5 pieces, thread them onto wooden skewers, interspersing mushrooms and ham. Arrange them on a dish, drizzle with white wine, sprinkle with chopped rosemary, then leave to marinate for 3 hours in the fridge.

Drain the skewers, brush them with oil before placing them on the grill heated to medium temperature, cook them for 3 or 4 minutes on each side, depending on the size of the rabbit hazelnuts.

Filter the maceration wine, put it in a sauté pan, reduce by half and add the butter in pieces while winnowing over low heat, season.

Serve this sauce in a gravy boat to accompany the skewers.

Serve with boiled potatoes.

Chef Hubert's creation