Method
Open the saddles of rabbit and cover the inside with the fine poultry stuffing.
Place the kidneys, close and tighten with string.
Cut out 1,5 cm wide rounds of celeriac and cook ‘a l’anglaise’.
Quarter half of the apples and cut out ‘pomme noisette’ out of the rest of the apples.
Keep any leftover apple for the jus.
Brown the rabbit saddles in olive oil and butter, add the thyme, the chopped onion and finish cooking in the oven.
Remove the fat from the cooking dish, add the apple leftovers and caramelise lightly.
De glaze with the Calvados and the vinegar and reduce to a glace.
Prepare 1 Lt of Jus de Poulet (prepared following on pack instructions.
Reduce with a low heat until consistency is slightly syrupy. Strain the jus in a chinois strainer and adjust seasoning.
Cook the quarter apples and ‘pommes noisettes’ in butter until lightly golden.
Glaze the celeriac rounds in the same dish used for the apples and add a little jus.
Glaze the saddles with a bit of jus and half them. Add the jus at the centre of the plate , put the saddles and the other ingredients on the jus.
Seasoning
Combine all Ingredients and pass through a fine sieve and mix over an ice bowl.