- Loin of rabbit
- Wild Garlic
- Button Mushrooms
- Pancetta
- Morels
- Chives
- New Potatoes
- Purple sprouting broccoli
- Red Wine
Ballotine of rabbit loin, stuffed with wild garlic and mushroom duxelle wrapped in pancetta
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
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.
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