Cannelloni of Braised Rabbit with Glazed Vegetables & Black Pudding Purée | Matthew Tomkinson

Cannelloni of Braised Rabbit with Glazed Vegetables & Black Pudding Purée | Matthew Tomkinson

Chef Matthew Tomkinson suggests using Boudin Noir (French Black Pudding) for this lovely Braised Rabbit dish. The Boudin Noir can be slightly sweeter especially if, as recommended, it contains apple.

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Cannelloni of Braised Rabbit with Glazed Vegetables & Black Pudding Purée | Matthew Tomkinson

Cannelloni of Braised Rabbit with Glazed Vegetables & Black Pudding Purée

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Serves

4 people

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Preparation & Cooking Time

Club Summary

Chef Matthew Tomkinson suggests using Boudin Noir (French Black Pudding) for this lovely Braised Rabbit dish. The Boudin Noir can be slightly sweeter especially if, as recommended, it contains apple.

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Cannelloni of Braised Rabbit with Glazed Vegetables & Black Pudding Purée

by

Matthew Tomkinson

Ingredients

For the Rabbit Cannelloni

2 Rabbit Legs
2 2/3 handfuls of coarse Sea Salt
1 sprig of fresh Thyme
1 Bay Leaf
1/2 bulb Garlic, roughly chopped
1L of Chicken Stock
25g Butter
1/2 bunch Chives, finely chopped
4 sheets fresh Cannelloni, cut into 5cm squares, cooked and cooled

For the Black Pudding Purée

200g of Boudin Noir, preferably with Apple
40ml fresh Apple Juice
Salt & Ground White Pepper, for seasoning

For the Ham Velouté

1/2 small Onion, finely sliced
2 Tbsp White Wine
2 Tbsp Cured Ham, finely chopped
40ml Whole Milk
40ml Whipping Cream
1 Tbsp English Mustard

For the Glazed Vegetables

1 Tbsp Peas, cooked
1 Tbsp fresh Broad Beans, cooked
1 Tbsp Baby Carrots, cooked
1 Tbsp Pea Shoots
10g Butter
Salt, for seasoning
1 Tbsp Sugar
1 Tbsp Chervil, chopped
1 Tbsp Rabbit Stock *note1

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. 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.
  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.
  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.
  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.
  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.
  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.

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, blend the ham velouté with a stick blender and spoon over. Serve immediately.

Notes

  1. Rabbit Stock
    If you do not want to make your own or it is unavailable in your local supermarket, you can substitute with Chicken Stock or Vegetable Stock.
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