Saddle of rabbit stuffed w/ black pudding on a bed of buttered cabbage with potato cakes and a mushroom jus

Method

Rabbit
Bone out fillets. Chop bones for sauce.

Blitz cream & black pudding until soft and spoon able.

Sauté garlic & shallots with offal until just brown add thyme then add to pudding and season.

Overlap 2 slices of ham to make same length as rabbit, lay fillet on top and season.

Spoon filling onto fillet, fold ham over & roll from short end.  Tie loosely with string as pudding will expand during cooking. Chill until needed.

Brush on all sides with oil then sear in hot pan.

Transfer to oven and cook 5-8 minutes at 220°C.

Rest 5 mins before serving.

Jus
Sauté mirepoix & bones w/garlic, cook til rich brown.

Add wine & boil til almost evaporated.

Add enough stock to cover bones & veg and bring to the boil & simmer 15 mins – skimming constantly.

Strain through muslin/coffee filter.

To finish sauté carrot, parsnips & mushrooms for 2-3 mins then add to sauce and season to taste.

Cabbage
Shred cabbage & place in perforated trays.

Steam for 8 – 10 mins.

Toss in butter to finish.

 

To serve

Arrange bed of buttered cabbage slightly to the side of the plate.

Cut rabbit in 3 pieces and arrange on top of cabbage.

Drizzle jus over rabbit.

Garnish with sprigs of thyme.