Stuffed rabbit saddle

By Derek Dammann
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stuffed_rabbit_saddle
SERVES
4

Ingredients

  • 4 4-ounce (113 g) rabbit saddles, with loins attached
  • 2 shallots, small dice
  • 1 celery stalk, small dice
  • 2 garlic cloves, minced
  • 3 ounces (85 g) butter + 2 tablespoons (30 ml) for sautéing
  • 6 ounces (170 g) Shelled chestnuts, peeled and chopped
  • 4 ounces (113 g) Prunes, chopped small
  • 2 teaspoons (10 ml) sage leaves, chopped
  • 2 teaspoons (10 ml) sage leaves, chopped
  • 9 ounces (255 g) artisan bread, torn into small pieces
  • 5 ounces (142 g) speck ham, thinly sliced
  • 1 cup (240 ml) chicken stock
  • Salt and pepper

Directions

  1. Debone the rabbit saddle with a sharp paring knife and lay it on paper towels, cover with plastic and leave out for 30 minutes to come to room temperature.
  2. Heat butter in a large pan over medium heat, add shallot, celery, and garlic, and sauté for two minutes, or until translucent.
  3. Add the chopped chestnuts, plums, sage, tarragon, bread, and stock, season with salt and pepper.
  4. Combine thoroughly to make a stuffing, set aside to cool.
  5. On a clean work surface, lay out the speck ham in overlapping layers. 
  6. Lay the rabbit saddle on top of the speck, back side down.
  7. Place the stuffing on the saddle and press it firmly into a tight roll in the middle of the saddle.
  8. Roll the rabbit saddle tightly around the stuffing, then tightly roll the ham around the rabbit saddle, sealing well at the bottom.
  9. Tie the roast with butcher twine.
  10. Preheat the oven to 350 F (175 C).
  11. Heat the remainder of the butter and one tablespoon of olive oil in a heavy pan over medium high heat.
  12. Add the saddle roast to the pan and brown evenly, starting with the seam down, to seal.
  13. Place the browned saddle on a pan fitted with a rack and roast for 12-15 minutes or to an internal temperature of 145 F (63 C).
  14. Remove the saddle from the oven and allow to rest for 5-10 minutes.
  15. Untie the butcher twine, slice and serve warm.

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