Stuffed Saddle of Rabbit with Carrots and Courgettes and Gratin Dauphinois
Serves 6
Method:
First prepare the rabbit saddle, remove the 2 loins and fillet from the bone. Leave to one side.
Meanwhile in a frying pan soften the carrot in 60g butter for 3 minutes then add the courgettes and artichoke bottoms. Drain well and allow to cool. Season well.
Take some cling wrap. Lay Parma ham length ways, add 10g of soft butter to the stuffing. Put the 2 loins at the base of the Parma ham and put the stuffing in the middle, then carefully roll up (being careful not to roll the cling wrap inside) and tighten. Then steam for 15 minutes approximately.
To make the sauce chop the bones into small pieces, brown them, add the carrot, onion, bay leaf, parsley and cook until slightly brown. Now add the wine, cook for a minute, add the jelly, cook for another 2 minutes, now add the chicken stock and cook until reduced to 100ml approximately, now add the cream and vermouth and season well.
To make the gratin dauphinois put the cream, milk and garlic into a saucepan. Bring to the boil and then remove from the heat. Season the cream generously; it should taste very salty. The salty taste will be diluted by the potatoes. Use most of the butter to grease an ovenproof gratin dish about 24 x 15cm.
Peel the potatoes. Slice them about 1–2mm thick; you can use a mandoline, a large, sharp knife or the slicing attachment of a food processor for this. Start arranging the potatoes in overlapping rows in the dish. Pour a little of the infused cream over each layer. Continue until all the potatoes and cream have been added, finishing with cream. Dot the top with the remaining butter, cover with foil, then place in an oven preheated to 160°C/Gas Mark 3 and bake for 1½ hours. Remove the dish from the oven and press the potatoes down so they are submerged in the cream. Sprinkle over the cheese, if using.
To serve cut 3 rounds of the saddle, put the dauphinois in the middle and put the leek on top with concass of tomato all round and micro herbs.
