Ingredients
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4 4-ounce (113 g) rabbit saddles, with loins attached
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2 shallots, small dice
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1 celery stalk, small dice
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2 garlic cloves, minced
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3 ounces (85 g) butter + 2 tablespoons (30 ml) for sautéing
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6 ounces (170 g) Shelled chestnuts, peeled and chopped
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4 ounces (113 g) Prunes, chopped small
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2 teaspoons (10 ml) sage leaves, chopped
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2 teaspoons (10 ml) sage leaves, chopped
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9 ounces (255 g) artisan bread, torn into small pieces
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5 ounces (142 g) speck ham, thinly sliced
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1 cup (240 ml) chicken stock
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Salt and pepper
Directions
- 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.
- Heat butter in a large pan over medium heat, add shallot, celery, and garlic, and sauté for two minutes, or until translucent.
- Add the chopped chestnuts, plums, sage, tarragon, bread, and stock, season with salt and pepper.
- Combine thoroughly to make a stuffing, set aside to cool.
- On a clean work surface, lay out the speck ham in overlapping layers.
- Lay the rabbit saddle on top of the speck, back side down.
- Place the stuffing on the saddle and press it firmly into a tight roll in the middle of the saddle.
- Roll the rabbit saddle tightly around the stuffing, then tightly roll the ham around the rabbit saddle, sealing well at the bottom.
- Tie the roast with butcher twine.
- Preheat the oven to 350 F (175 C).
- Heat the remainder of the butter and one tablespoon of olive oil in a heavy pan over medium high heat.
- Add the saddle roast to the pan and brown evenly, starting with the seam down, to seal.
- 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).
- Remove the saddle from the oven and allow to rest for 5-10 minutes.
- Untie the butcher twine, slice and serve warm.
