Saddle of rabbit stuffed with foie gras and morel mushroom

Ingredients

Yield:

3 portions

• • 1 whole rabbit
  • 200 gr foie gras mousse
  • 100 gr morel mushrooms
  • Italian parsley
  • Demi-glace
  • 35% Cream
  • Fresh thyme / rosemary
  • Witherod berries
  • 1 p.c celery root
  • Salt, pepper, garlic
  • Duck fat

Preparation

Difficulty:

Medium

Time:

1 HourPreparation time

Total Time:

2 Hours

1. 1. Take the whole rabbit, debone it and remove the legs. Save them for another occasion.
   2. Prepare the stuffing using foie gras mousse, morel mushrooms, salt and pepper and fresh parsley.
   3. Place the stuffing on ¾ of the rabbit’s saddle and roll the rabbit with saran wrap
   4. Cook the saddle in sous-vide bags for 15-20 minutes with duck fat in the bag

2. Sauce

   1. Roast the rabbit bones in a pan with a mirepoix (carrot, onion and celery)
   2. Deglaze with brandy, then add fresh thyme, bay leaf and rosemary
   3. Strain the sauce with a fine cloth and add the witherod berries