I wanted a rabbit, and then it happened that at the small supermarket where I was shopping, a promotion for the purchase of a rabbit entitled you to another free one.
I cut up my rabbits by splitting the front legs, thighs and saddles, I froze all but 1 saddle (at – 40°), I will cook the rest differently, another time, and I cooked it like this:.
Leave your saddles rolled up in their panoufle, place them in a stainless steel dish.
Preheat the oven to 220°C.
Peel and finely chop the shallots, arrange them around each saddle.
Using a spatula coat each saddle with mustard.
Salt and pepper from the mill.
Add paprika and curry.
Then Espelette pepper and ginger.
Grate some nutmeg.
Add a hint of blue poppy seeds.
2 tbsp Worcestershire sauce.
Then 2 tbsp of Folle Blanche. ( or cognac )
Finally add the veal jus.
Bake for about 18 minutes depending on the size of the saddles.
Do not strain the sauce, adjust the seasoning to taste.
Using a knife, first lift the slippers,
then cut the flesh along the spine with the tip of the knife.
Slice into thin strips and arrange on plates. Drizzle or serve the sauce in a sauce boat.
There! Two schools:with a little less cooking the saddle will remain pink, and that's what I prefer or else
with the cooking indicated, your saddle will be cooked but will remain soft anyway.
This little beast that used to be raised in every country home, and to whom we twisted the blow from time to time, for a Sunday or a holiday, has for a few years become rare on our stalls, and its consumption has increased. scaled down. It is true that the "little rabbit" whether chocolate or stuffed has this endearing image that may put some people off feeding on it. But why then is it not the same for duck or chicken? On the other side of the Atlantic, our neighbors thought it very badly to eat rabbit.
In catering, personally I regularly put it on my menu, but it represented a small sale, and yet it is a pleasant and interesting dish to cook.
