Rabbit roulade with rabbit & herb mousseline and an apricot & carrot purée.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Work Sharp Culinary and FOH.
Rabbit & Herb Mousseline
INGREDIENTS
- 1 ea. Whole Rabbit
- 1 bunch Herbs
- 2 cloves Garlic
- 1 ea. Egg
- ¼ -½ cup Cream
- tt. Salt
METHOD
- Remove the forelegs and hind legs of the rabbit.*Check it’s cavity for kidneys or liver (often left attached), remove if either is present.
- Debone all rabbit legs and rabbit saddle, with a sharp knife. Set deboned rabbit saddle and any extra meat aside.
- Place leg meat in a blender and blend with herbs, garlic, and egg. Add cream and season with salt, blend until tacky to the touch.
- Place mousseline into a piping bag.
Rabbit Roulade
INGREDIENTS
- Caul Fat, enough to cover Rabbit Roulade
- Butter
- Sage
METHOD
- Lay caul fat flat, enough to wrap a rolled rabbit roulade.
- Place deboned rabbit saddle flesh side up onto laid out caul fat. Place extra meat to fill holes left on rabbit saddle.
- Pipe rabbit & herb mousseline along the rabbit (refer to video).
- Roll the boneless rabbit tightly around itself lengthwise.
- Wrap rabbit in caul fat.
- Wrap tightly with plastic wrap, place into a standard vacuum sealer bag, and vacuum seal.
- Sous-vide rabbit roulade for 1.5 hours at approx. 57˚C/134˚F.
- Remove from vacuum sealer bag. Sear with butter and sage, until golden brown.
- Let rest for 10 minutes and slice with a sharp knife.
Apricot & Carrot Purée
INGREDIENTS
- 2 tbsp. Apricot Jam
- 2 ea. small Carrots
- tt. Salt
METHOD
- Boil carrots until tender.
- Place tender carrots and apricot jam into a blender to purée. Season, to taste.
- Place purée in a piping bag or squeeze bottle.
TO ASSEMBLE
INGREDIENTS
- 3 small Carrots, sliced
- Carrot Tops
PLATING METHOD
-
- Blanch, sauté or roast sliced carrots.
- Place apricot & carrot purée dots along a FOH® plate.
- Place sliced rabbit roulade onto the plate.
- Garnish with cooked sliced carrots and carrot tops.
