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Cannelloni of braised English rabbit with glazed spring vegetables and black pudding purée
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This elegant rabbit dish actually contains some fairly robust flavours, with a black pudding purée and ham velouté, served with the rabbit filling for the cannelloni. Matthew Tomkinson prefers to use the slightly sweeter French black pudding for this recipe, which can be purchased online or from specialist retailers.
First published in 2015
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Ingredients
Metric
Imperial
Rabbit
- 2 rabbit legs
- 1 handful of coarse sea salt
- 1 sprig of thyme
- 1 bay leaf
- 1/2 bulb of garlic, roughly chopped
- 1000ml of chicken stock
- 25g of butter
- 1/2 bunch of chives, finely chopped
- 4 sheets of fresh cannelloni, cut into 5cm squares, cooked and cooled
Black pudding
- 200g of French black pudding, preferably with apple
- 40ml of fresh apple juice
- ground white pepper
- salt
Ham velouté recipe
- 1/2 small onion, finely sliced
- 2 tbsp of white wine
- 2 tbsp of cured ham, finely chopped
- 40ml of whole milk
- 40ml of whipping cream
- 1 tbsp of English mustard
Glazed vegetables
- 1 tbsp of peas, cooked
- 1 tbsp of fresh broad beans, cooked
- 1 tbsp of baby carrots, chopped and cooked
- 1 tbsp of pea shoots
- 10g of butter
- salt
- 1 tbsp of sugar
- 1 tbsp of chervil, chopped
- 1 tbsp of rabbit stock
SAVE RECIPE
Equipment
- Stick blender
- Blender
Method
1
To prepare the rabbit legs, season the legs heavily with the salt and place in tight fitting bowl with the herbs and garlic. Cover loosely with cling film and place a heavy weight on top. Leave for 24 hours and then remove and wash the legs well in running water
- 2 rabbit legs
- 1 handful of coarse sea salt
- 1 sprig of thyme
- 1 bay leaf
- 1/2 bulb of garlic
2
Bring the chicken stock up to a gentle simmer in a pan, and place the rabbit legs in so they are just covered. Cook for 2 hours or until tender. Allow to rest in the liquid off the heat for 1 hour and then remove
- 1000ml of chicken stock
3
Pick all of the meat from the bones and reduce the stock until strong tasting but not salty. Reheat the rabbit meat in a few tablespoons of the stock, then add the butter and emulsify. Check the seasoning and add the chives
- 25g of butter
- 1/2 bunch of chives, finely chopped
- 4 sheets of fresh cannelloni
- salt
- ground white pepper
4
Place a mound of the mixture onto each of the fresh cannelloni sheets and roll up, making sure they are sealed tight. Keep warm until serving
- 4 sheets of fresh cannelloni
5
For the black pudding, remove any skin from the black pudding and blend with the apple juice until very smooth. Season with the salt and pepper and warm gently and keep to one side
- 200g of French black pudding
- 42ml of fresh apple juice
- ground white pepper
- salt
6
For the ham velouté, sweat the onion in a little olive oil until translucent, then add the ham and the wine. Boil for 5 minutes or until almost dry and add the cream, mustard and milk. Season and pass through a fine sieve, then keep warm
- 1/2 small onion
- 2 tbsp of white wine
- 2 tbsp of cured ham
- 42ml of whole milk
- 42ml of whipping cream
- 1 tbsp of English mustard
- salt
- ground white pepper
7
For the glazed vegetables, reheat the vegetables in the rabbit stock and add the butter, sugar, seasoning and herbs. Gently stir, making sure all the vegetables are coated, and keep warm until serving
- 1 tbsp of baby carrots
- 1 tbsp of peas
- 1 tbsp of fresh broad beans
- salt
- 1 tbsp of sugar
- 1 tbsp of chervil
- 1 tbsp of rabbit stock
- 10g of butter
8
To serve, place a large spoon of the black pudding purée on a warm serving plate, then top with a rabbit cannelloni. Heap some of the glazed vegetables on top, bled the ham velouté with a stick blender and spoon over. Serve immediately
First published in 2015
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