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Rabbit Roulade with Almagnac Sauce, accompanied with Celeriac Fondant & Brussel Sprout Puree

Rabbit Roulade
Weight/number Unit
Balaklava Rabbit loin 0.4 Kg
Balaklava Rabbit leg meat 0.4 Kg
Rabbit Kidneys 6 Each
Egg white 3 Each
Cream 0.075 Lt
Larding fat 0.03 Lt
Proscuito, sliced 0.15 Kg
Baby Spinach 0.03 Kg

Method

* Mince rabbit leg meat with the larding fat, in a robot coupe to a medium texture
* Add egg white and cream, mix to homogenise
* Season and refrigerate
* Blanch the Baby spinach and refresh
* Lay half of the sliced proscuitto onto lightly oiled baking paper
* Spread a quarter of the leg mix over the proscuitto and top with a rabbit loin
* Top with a further quarter of the rabbit as to encase the loin completely
* Roll into a roulade, wrap tightly in foil and refrigerate
* Repeat with remaining proscuitto, leg meat and one of the remaining loins

Celeriac Fondant
Celeriac 0.5 / 4 small Kg/Each
Chicken Stock 0.25 Lt
Butter 0.05 Kg
Sea Salt
Pepper

Method

* Peel celeriac and remove tops and bottom so as to achieve to level, flat surfaces
* Using a 6cm round pastry cutter remove a disk from the centre of the celeriac
* Gently cook one side of the celeriac in the butter to a golden colour
* Turn over, add chicken stock and cook gently until tender, season and reserve

Brussel Sprout Puree
Brussel Sprouts 0.2 Kg
Butter 0.01 Kg
Cream 0.05 Lt

Method

* Finely chiffonade the brussel sprouts.
* Melt the butter in a pan big enough to incorporate all of the sprouts at once.
* Add sprouts and cook quickly so as to retain their colour, cook until tender.
* Add cream, season and puree until smooth, keep warm.

Armagnac Sauce
Game Stock 0.5 Lt
Armagnac 0.15 Lt
Port 0.1 Lt
Dried Apricot 0.015 Kg
Prunes 0.03 Kg
Foie gras butter 0.02 Kg

Method

* In a non-reactive pan reduce the almagnac & port with the apricot and prunes.
* Add stock and reduce by half.
* Strain, reserve.
* Before serving whisk in foie gras butter and adjust seasoning.

A Tasting Australia recipe

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