Lincolnshire Rabbit saddle, english asparagus,peas, morels, wild garlic

Paul Walsh

Paul Walsh

17th May 2016

Lincolnshire Rabbit saddle, english asparagus,peas, morels, wild garlic

Lincolnshire Rabbit saddle, english asparagus,peas, morels, wild garlic

Ingredients

  • Rabbit
  • 1x boneless rabbit saddle (150g)
  • 2x slices parma ham
  • Pea puree
  • 400g peas
  • Pea and wild garlic stuffing
  • 500g Chopped peas (cooked)
  • 300g Rabbit leg meat
  • 75g Egg white
  • 400g Pea puree
  • 10g Wild garlic chopped
  • 2g Salt
  • Garnish
  • 2x Asparagus spears
  • 6x medium size morels
  • 2x leaves wild garlic
  • 50g fresh peas
  • 50g fresh broad beans
  • 4x wild garlic flowers
  • 4x pea shoots
  • 4x pea flowers

Method

Rabbit:
Lay the boneless rabbit saddle out flat
Season with salt
Fill the middle generously with the pea and wild garlic stuffing and roll into a cylinder
Lay flat the parma ham slices, place the rabbit on top and roll around the rabbit
Roll in cling film and tie the ends
Seal this in a vacuum bag and cook at 65oc for 30 minutes in water bath
Remove from the bag and cling film then fry in butter until the parma ham is golden brown and crispy.
Pea puree:
Cook in boiling water (un salted) until soft
Chill in ice water until cold
Drain off the ice water
Blend in thermo mix to a puree
Pass through a fine drum sieve
Pea and wild garlic stuffing:
Blend rabbit leg meat and salt in a robot coup until smooth
Slowly add the egg whites to the pureed leg meat
then add the pea puree and mix well
Pass this mixture through a fine drum sieve and discard what is left on the drum sieve
Add 200g of this puree to the chopped peas and wild garlic