Ballotine of rabbit loin, stuffed with wild garlic and mushroom duxelle wrapped in pancetta

Essential  Cuisine

Essential Cuisine

Premium Supplier 20th October 2014

Ballotine of rabbit loin, stuffed with wild garlic and mushroom duxelle wrapped in pancetta

Main prepared by Tom Ince in the Merseyside Heat of the North West Young Chef Competition 2014

Ingredients

  • Loin of rabbit
  • Wild Garlic
  • Button Mushrooms
  • Pancetta
  • Morels
  • Chives
  • New Potatoes
  • Purple sprouting broccoli
  • Red Wine

Method

Debone loin from the saddle, roast bones with mirepoix, deglaze roasting tin with some wine. Add rest of wine, simmer and reduce to a thick consistency, strain through chinoise.
Lay out cling film, lay out pancetta on cling film. Place deboned loin on top.
Using a food processor, finely dice wild garlic leaves and mushrooms, saute in butter. place on top of loin, and roll the ballotine tight.
Steam new potatoes. saute in a pan with butter, crush and season and add chives at end.
Steam purple sprouting broccoli, finish with butter and season.
Saute morels, saute ballotine and finish in oven.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you