Stuffed Rabbit Saddle

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Stuffed Rabbit Saddle
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Health Score:
Health Score
8,4 / 10
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
834
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie834 kcal(40 %)
Protein89.75 g(92 %)
Fat34.71 g(30 %)
Carbohydrates29.3 g(20 %)
Sugar added0 g(0 %)
Roughage11.67 g(39 %)
Vitamin A101.63 mg(12,704 %)
Vitamin D0 μg(0 %)
Vitamin E0.71 mg(6 %)
Vitamin B₁0.43 mg(43 %)
Vitamin B₂0.76 mg(69 %)
Niacin44.44 mg(370 %)
Vitamin B₆1.7 mg(121 %)
Folate177.09 μg(59 %)
Pantothenic acid3.43 mg(57 %)
Biotin2.63 μg(6 %)
Vitamin B₁₂23.55 μg(785 %)
Vitamin C28.48 mg(30 %)
Potassium1,959.22 mg(49 %)
Calcium167.31 mg(17 %)
Magnesium189.11 mg(63 %)
Iron9.25 mg(62 %)
Iodine1.5 μg(1 %)
Zinc7.61 mg(95 %)
Saturated fatty acids14.08 g
Cholesterol263 mg
Author of this recipe:

Ingredients

for
1
Ingredients
1
boneless Saddle of rabbit (about 700 grams) (approximately 25 ounces)
freshly ground Pepper
2
2
4 tablespoons
6
250 milliliters

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). 

2.

Rinse the rabbit, pat dry, cut into 1 long, thin piece and season with salt and pepper.

3.

Peel the onions and garlic and chop finely. Sweat in 2 tablespoons butter until translucent then remove from the heat. Trim the artichokes and peel. Remove the outer leaves and cut off the tops. Cut into large wedges and sprinkle with lemon juice. Toss with the onions and garlic, season with salt, pepper and lemon juice. Spread over the unrolled rabbit saddle, roll up into a roulade and truss with butcher's twine.

4.

Melt the remaining butter in a roasting pan and sear the rabbit on all sides. Deglaze the pan with the wine then transfer to the oven and roast for about 45 minutes, basting occasionally. Remove from the oven, discard the butcher's twine, let rest briefly and then slice. 

5.

Arrange on a serving plate to serve.