Saddle of Yorkshire rabbit, confit leg hotpot and rabbit sauce
PUBLISHED: 17:12 08 August 2012 | UPDATED: 21:43 20 February 2013
Saddle of Yorkshire rabbit, confit leg hotpot and rabbit sauce by Matthew Roath, head chef at the Chadwicks Inn, Maltby. Serves 4
Saddle of Yorkshire rabbit, confit leg hotpot and rabbit sauce by Matthew Roath, head chef at the Chadwicks Inn, Maltby.
4 Yorkshire rabbits (legs and saddle taken off the butcher can do this for you),
8 slices Parma ham,
Boudin noir (or good quality English Black Pudding),
1 Spring cabbage (large outer leaves) blanched,
1 Carrot (diced),
1 Leek (sliced),
1 Sprig of thyme,
1 Bay leaf,
2 Garlic cloves,
Roast rabbit until brown.
Place in a pan and fill with water.
Simmer for three hours with a bay leaf, sprig of thyme and garlic clove. Discard bones and add rabbit legs.
Gently simmer until tender (about two hours).
Take out legs and reduce stock by three quarters.
When stock is ready, pass through a fine sieve.
Make a bchamel sauce, replacing half the milk with rabbit stock.
Keep a little back for the sauce.
Sweat off carrot, leek and garlic and add to bchamel along with the picked rabbit meat.
Season with salt, pepper and a touch of truffle oil. Pour into individual serving dishes.
Place two slices of Parma ham on bench.
Place black pudding in a cabbage leaf and roll up.
Place roll in the middle of the Parma ham with a saddle either side. Carefully roll and wrap in cling film.
Repeat with each saddle.
Place in a pan of simmering water for eight minutes.
Unwrap and gently pan fry until Parma ham is crispy.
Rest for five minutes.
Deglaze pan with a little white wine.
Add remaining stock with a cube of butter and reduce to a sauce-like consistency.
Serve with freshly cooked asparagus and broad beans, or your choice of vegetables.