8/6/2019 Rabbit - Roulade Savoy Cabbage and Swiss Cheese

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Spring rabbit roulade

Method

1. Take the rabbit and lay it out onto its stomach.2. Make your first two cuts down the backbone and then down along the

back rib cage.

3. Carefully turn the rabbit over and then cut down along the front part of the rib cage.

4. You should now be able to remove the central bones from the rabbit.5. Next you will need to remove the bones from the hine legs by

tunneling them out.6. Finally go to the sholders and carefully remove the bones from them.

Place the rabbit in the fridge.7. Take the bones and brown off in a hot oven, meanwhile fry off the

miropoix of vegetables giving them a good brown colour in a mediumsized sauce pan. Add the tomato puree and half the water. Once the

bones have browned add them to the pan and deglas the roasting traywith the rest of the water. Add the rosemary and thyme, peppercornsand allow the stock to gently simmer.

Whole rabbit 1.5K Olive oil 50mlMiropoix of vegetables 150gTomato puree 1tsp

Peppercorns black 4 +8Water 1ltWhite wine 100mlSalt and pepper To tasteEggs 2-3Milk or cream 30mlButter 15g + 30gRosemary 2 sprigThyme 2 sprigParma ham 12 slicesSavoy cabbage leaves - blanched 12Chervil, chives, parsley finely chopped 150gSwiss cheese thinly sliced 12 slicesJuniper berries 4Blackcurrant jelly 15-20gShallots and garlic finely chopped 2 eachBaby spring vegetables 4 portionsCrushed new potatoes 4 portions

8/6/2019 Rabbit - Roulade Savoy Cabbage and Swiss Cheese

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8. Mix the eggs with the milk, season and heat a pan approximately 12 inches indiameter. Add the butter and make a frittata approximatly the same size as therabbit. Cool once cooked.

9. Assemble the rabbit: arrange Parma ham in a rectangle on a sheet of parchment paper so that it forms a border at least 1″ beyond edges of where the rabbit meat will be.

10. Make sure the cabbage leaves are dry, remove moxt of the stork by cutting it out or thinning it down. Lay the cabbage leaves evenly over Parma ham.

11. Place rabbit saddle over the cabbage so that inside is facing out. Season rabbit withsalt and pepper. Make sure you arange the legs so that there are no holes.

12. Take the frittata and carefully lay it over the rabbit. Dust the frittata with some of the finely chopped herbs.

13. Next lay a layer of thin slices of Swiss cheese over the top and again dust with athick layer of herbs. If you have any spare Parma ham you could lay this on top.

14. Roll the rabbit around the filling as tightly as possible leaving the cabbage andParma ham layers behind. Bring the roll to one long end of the cabbage and ham.Starting with the edge closest to the rabbit, roll the speck-and-cabbage layer aroundthe rabbit to form one long roulade.

15. Transfer rabbit roulade to a long sheet of cling-film still attached to the roll; discardthe parchment. Roll rabbit tightly in the plastic until several layers haveaccumulated. Cut cling-film and roll rabbit in 3 more layers of plastic wrap. Usingyour hands, twist both ends of plastic wrap at the same time to form a tight roulade.

16. Bring a pot of water large enough to hold the roulard to a bare simmer (97ºC). Addthe rabbit roulade and cook, maintaining temperature of 97ºC - 99ºC, until set a coretemperature of approximatly 75ºC has been reached, about 50 minutes. Transfer theroulade to a large bowl of ice water and chill for 10 minutes (or over night). Drainand remove the cling-film.

17. Tie the roulard with butchers string or place in butchers net. Be very carefull so asnot to damage the roulard.

18. Heat oven to 200ºC. Heat 2 tbsp. oil in a 12″ ovenproof skillet (saulta pan) over medium-high heat.

19. Add rabbit and cook, turning occasionally, until browned on all sides. Transfer panto oven and cook until core temperature of 75ºC is reached for a minimum of 2minutes.

20. Transfer rabbit to a plate and let rest.21. Finish the jus by passing the stock through a fine chinoise and begin to reduce by

half.22. In a separate pan sweat off some shallots, garlic and juniper berries with crushed

black peppercorns, rosemary and thyme in a little butter.23. Add the white wine and reduce down to a glaze.24. Add the stock and reduce down by half.25. Remove the string from the rabbit roulade and carefully slice.26. Arrange on the plates on a bed of crushed new potatoes with steamed baby

vegetables.27. Pass the Jus though a fine chinoise again and knock in a little blackcurrant jelly and

30gm of ice cold butter cut into a dice. Correct the seasoning and spoon around the plate.