Saddle of Rabbit with Leeks and Rosemary
- 3 pounds rabbit
- 1 small carrots
- 1/2 medium onions
- 1 each celery stalk
- 1 each garlic clove, crushed
- 2 each rosemary leaves
- 1 tablespoon vegetable oil olive
- 2 tablespoons butter
- 113 cups wine white
- 1 cup stock
- 1 cup bouillon chicken
- 1 medium tomatoes sliced
- 2 medium leeks
- 1 tablespoon butter
- Put the saddle of the rabbit in a small bowl with 1 cup of white wine and 1 sprig of rosemary.
- Chop the carrot, onion, celery, and garlic add them to the marinade.
- Cover the bowl with plastic wrap and store in the refrigerator for 24 to 48 hours.
- Preheat your oven to 450F (230C).
- Remove the rabbit from the marinade and dry with a cloth.
- Salt and pepper the rabbit.
- In a medium roasting pan, add 1 tablespoon of butter and 1 tablespoon of olive oil.
- Heat the mixture until the butter sizzles.
- Place the rabbit in the pan, skin side up, and brown.
- Turn, wrapping flaps around the filet to protect it, and cook until light brown.
- Place the pan in the 450F (230C) oven and cook for 10 minutes, until medium rare.
- Baste often.
- Add the vegetables from the marinade to the pan with the rabbit and cook for another 5 minutes, basting and turning occasionally.
- Remove the rabbit from the pan and place it aside in a warm location.
- Trim the saddle flaps from the rabbit and chop the flaps coarsely.
- Return the chopped flaps to the pan with the vegetables.
- On the stove top, saute briefly and skim the fat.
- Deglaze the pan with 1/2 cup of wine, add the rabbit stock and reduce by one-half.
- Add the tomato and saute while stirring.
- Strain the hot mixture through a sieve, reserving the liquid (for sauce) and discarding the vegetables.
- Add the butter to the liquid and whisk until smooth.
- Julienne the leeks.
- Rinse in cold water and drain well.
- In a medium saute pan, add 1 tablespoon butter and leeks.
- Cook slowly for 2 to 5 minutes.
- Leeks should remain crisp.
- Adjust the seasonings and set the leeks aside in a warm place.
- Remove the filet of rabbit from the saddle.
- Cut the saddle bone crosswise and place one section on each of two plates.
- Surround the saddle bones with leeks.
- Cut the filet of rabbit into very thin slices lengthwise.
- Fan slices on top of the leeks.
- Cover with sauce, garnish with sprigs of rosemary.
- Serve immediately.
rabbit, carrots, onions, celery stalk, garlic, rosemary, vegetable oil olive, butter, wine white, stock, bouillon chicken, tomatoes, leeks, butter
Taken from recipeland.com/recipe/v/saddle-of-rabbit-leeks-rosemary-47037 (may not work)