Saddle of Rabbit with Celery Sauce and Ricotta
This is the Saddle of Rabbit with Celery Sauce and Ricotta recipe.
- Prep: 30 min
- Cooking: 45 min - 50 min
Ingredients
- Rabbit
- 2 rabbit saddles 5 oz (150 g) each
- 1 sprig of rosemary
- 3 tbsp (45 mL) peanut oil
- 1 lb (450 g) savoy cabbage (kale)
- 3 oz (90 g) bacon
- 2 oz (60 g) Canadian Ricotta or Triple Creme cheese
- Salt and pepper to taste
- Sauce
- Bones of 2 rabbits
- 1 small carrot
- 1 small onion
- 1 bouquet garni
- 1/2 cup (125 mL) celery juice
- A little white wine (optional)
- Salt and pepper to taste
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Preparation
Rabbit:
Cut saddles from 2 rabbits (keep limbs for another use). Bone saddles to get 4 fillets. Remove nerves. Keep bones to make rabbit broth.
Brown fillets in a non-stick frying pan. Season with salt and pepper.
Prepare 4 rectangles of aluminum foil. Place 1 fillet and 1 rosemary sprig in each, season with salt and pepper. Roll up to close and set aside.
Sauce:
In a saucepan, sauté bones with chopped carrot and onions. Add bouquet garni and cover with water and a little white wine (optional). Season with salt and pepper, boil for 30 minutes. Strain through a fine meshed sieve, then reduce to 1 cup (250 mL).
Make celery juice with an extractor and add to rabbit broth. Reduce to 1/2 cup (125 mL). Add cheese and puree in a blender.
Cook rabbit saddles on a baking sheet in oven preheated to 375 °F (180 °C) for 8 to 10 minutes (or on BBQ for 15 to 16 minutes). Be careful not to overcook, meat must be juicy.
Cut bacon into pieces and sauté in a saucepan. Mince cabbage, add to bacon and cook for 5 to 7 minutes.
Spread cabbage mixture on plates. Remove rabbit from aluminum foil and slice. Arrange on cabbage and pour over sauce.
Jean Soulard, Executive Chef, Le Château Frontenac
