Roulade of Rabbit

Roulade of Rabbit with truffled tarragon mousse, ginger and carrrot puree and red wine port jus.

Ali MacSween

Method:

Rabbit

1 x whole rabbit including liver, kidney and heart

½ x chicken breast

200ml x double cream

1 x egg white

3 x slices of Parma ham

Sprigs of tarragon

½ x lemon zested

200g x spinach

Wilt the spinach in a pan with a little butter and strain on to a cloth to dry out any excess moisture

Blitz the cream breast into a puree then fold in the egg white and cream over ice

Pass the mousse then season and add chopped tarragon set aside

For the rabbit place the back bone resting on the chopping and remove the kidney, liver and heart, chop these into a medium dice and fold into the chicken mousse and place the mousse into a piping bag

Remove and bone out the legs of each rabbit and remove all sinew then place into a meat mince, set the mince aside for the ragu

Gently remove the back bone of the remaining rabbit saddle ensuring you take care to remove both loins and belly as a whole

Place a roll of cling film of your board and place 2 slices of Parma ham onto it and add the boned out saddle

Season with salt, pepper, lemon zest and cayenne pepper

Pipe the pre made offal/chicken mousse where the back bone used to rest

And wrap the belly over forming a cylinder

Wrap the cling film tightly the roll in tin foil to form a tight seal

Poach for 15 minutes and then rest for 5 minutes before finishing the roulade in a pan with melted butter

Carrot Puree

500g x carrots

100g x ginger

100ml x milk

100ml x cream

100g butter

Sweat off the carrot, ginger and butter together until tender, add the cream and butter and simmer for 10 minutes

Blitz the mixture to form a puree and pass through a fine sieve into a saucepan for service

Red Wine Jus

250ml x chicken stock

250ml x beef stock

200ml x red wine

Sprig of thyme

Sprig of rosemary

Clove of garlic

Bay leaf

Knob of butter

1 x shallot

Slice the shallot finely and combined with the herbs and garlic in a sauce pan sauté lightly and then add red wine and reduce to a syrup consistency

Reduce the chicken and beef stocks together and reduce by ½ then combine to the red wine reduction, continue to simmer for 40 minutes then pass through a fine sieve

Bring to the boil just before service and add a knob of butter

Garnish

White asparagus

Fresh peas

Chanterelles