Stuffed Rabbit with Lobster Filling and Salad
- For the stuffed rabbit
- 1 Saddle of rabbit (trimmed, with belly flaps attached)
- freshly ground pepper
- 1 small Chicken breast
- 2 tablespoons Crème fraiche
- 125 grams cooked Lobster meat
- 2 teaspoons butter
- Parchment paper
- Bakers twine
- For the sauce
- 2 tomatoes
- 1 shallot
- 1 garlic
- 2 teaspoons vegetable oil
- fresh thyme
- 2 tablespoons Cognac (or brandy)
- 4 tablespoons dry Vermouth (such as Noilly Prât)
- 100 milliliters Whipped cream
- 1 pinch sugar
For the stuffed rabbit, season rabbit with salt and pepper. Cut chicken breast into cubes, chop with crème fraîche in a food processor and season with salt and pepper. Cut lobster meat into small cubes. Rinse chervil, pat dry and finely chop. Stir lobster meat and chervil into chicken mixture and spread over rabbit saddle. Fold rabbit belly flaps over filling, wrap in parchment paper and fasten with kitchen twine. Bake rabbit in oven preheated to 180°C (fan: 160°C, gas mark 2)(approximately 350 F) for about 30 minutes. turning over every 5 minutes.
For the sauce, rinse and dice tomatoes. Peel and dice shallot and garlic. Sauté tomatoes, shallot and garlic in oil, add thyme and deglaze pan with Cognac and vermouth. Stir cream into sauce, simmer for about 5 minutes and strain through a fine sieve. Season sauce with salt, pepper and sugar.
For the salad, rinse and trim lettuce and spin dry. Mix vinegar, mustard and sugar, season with salt and pepper, gradually stir in oil and toss with lettuce and mixed herbs. Remove stuffed rabbit from parchment paper and cut into slices. Serve the rabbit and sauce with the salad.