Stuffed Saddle of Rabbit with Penne au Jus

Credit: Didier Loire
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Step 1: Rabbits

Remove the livers and sweetbreads from the rabbit forequarters and bone them completely, making sure to remove all of the small bones.

Remove the kidneys from the saddles and set aside. Bone the saddles from the inside, removing the tenderloins first. It is very important not to pierce the skin around the back bone. Set aside all of the bones to make a sauce. Thin the fell.

Spread the rabbit saddles on a cutting board by separating the fell, and put the tenderloins back in around the back bone.

Remove the fat around the kidneys as well as the thin membrane surrounding them, and season lightly with fleur de sel and freshly ground pepper.

Step 2: Stuffing

Dice the rabbit sweetbreads, forequarter meat, pork belly and 3 1/2 ounces (100 g) Colonnata lardo evenly with a knife.

Finely chop the rabbit livers.

Cut the sage leaf and chop the rosemary.

Julienne the pitted black olives.

Peel the garlic and remove the sprout. Blanch the garlic three times, making sure it is cooked through the last time. Drain on paper towels and dice into an even brunoise.

Mix all of the stuffing ingredients in a mixing bowl. Season to taste, then chill.

When cooled, separate the stuffing into four portions. Season the saddles and cover each with stuffing, leaving a small well in the center. Place the kidneys tightly into these wells, cover with the rest of the stuffing, and push the fell together, overlapping each side so as to seal the entire saddle.

Wrap the rabbit saddles in thin slices of Colonnata lardo. Begin by blocking each end, then truss as for porchetta and refrigerate.

The saddles should be cooked on the spit for around 20 minutes and basted throughout the cooking time to remain moist.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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