Stuffed Rabbit Saddle – *

(*) Stuffed rabbit back with roasted vegetable strips.

Sauté the chopped bones in olive oil until hearty.

In the meantime, for the stuffing: sauté shallots and garlic in olive oil (don’t skimp on the olive oil…), but don’t brown. Add white bread, tomatoes, parsley and thyme and mix, season with salt and freshly ground pepper. Remove from heat, transfer to a baking dish (so the mixture cools a tiny bit), stir in egg yolks to thicken.

Lay out the meat with the inside facing up, plate well, preferably using a freezer bag (**). Season it with pepper and salt and spread the filling evenly on it. Roll up the meat and fix it with kitchen thread (or pin it with wooden sticks or skewers).

Lightly brown the rabbit rolls on all sides and cook them in the heated kitchen stove at 180 °C for fifteen minutes until done (you could also cook them on the kitchen stove with the frying pan closed with a lid).

In the meantime, finish the sauce: extinguish the well roasted bones with a little clear soup, let it bubble up, let the residues melt well. Strain, “rinsing” the bone residues in the process with a little Noilly Prat or a little white wine. Let the sauce bubble up, reduce a little.

Finally, season and thicken with a little cold butter.

Serve with roasted vegetable strips.

Gerö

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