Saddle of rabbit stuffed
Instructions
Deboned rabbit saddle, being careful not to break it, so you get a steak of rectangular shape; keep aside the small threads created.
Cut the ham into small cubes and divide into two the pistachios.
Salt and pepper the meat of the thigh and shake it.
Collect the proceeds into a bowl and mix in, little by little, the cream until mixture is homogenous.
Pass through a fine sieve and put it in a cool place.
FRY for a few seconds the kidneys in a pan with a little butter, sprinkle the pretzels and pepateli finally put themselves in cool.
Lay the pork on the countertop, make yourself over the saddle boned and sprinkle with salt and pepper.
Spread in the middle of the saddle, lengthwise, the mixture of cream and meat that you mixed the pistachios and ham, then ask yourself over the fillets cut from same and kidneys, cool and cut in half.
Roll up the saddle and close around the filling and trying to overlap the edges of a few centimeters.
Wrap the roll in pork, taking care not to tighten too much.
Heat oil in a pan large enough and let fry the roll, to open fire, from all sides.
Add the peel and cut vegetables into cubes and put the Pan in the oven is already hot (180 degrees).
When vegetables begin to wet the preparation colorirsi, with some of the broth.
Brought to the roll (it takes about 45 minutes), then remove from the Pan and put it in.
Mix the rest of the cooking broth and reduce by half, then passed through a sieve the sauce and add the cream.
Cook the sauce until it reaches a creamy consistency.
Add salt and pepper and serve with sliced saddle.
Ingredients and dosing for 4 persons
- 1 sella di coniglio (from about 800 g)
- 1 pork network
- 8 cl of olive oil
- 150 g of carrots
- 200 g of onions
- 100 g of celeriac
- 12 cl of meat broth
- 12 cl of cream
- Salt
- Pepper
- To fill:
- 150 g of rabbit meat (haunch)
- 15 cl of cream
- 20 g of pistachios
- 100 g of ham
- Salt
- White pepper
- 8 rabbit kidneys
- 20 g of butter