Looking for a change and wanting some lean, white meat ?
Then, look for rabbit and veal. Some people don’t like it but for those of us who do like it, it makes a nice alternative to chicken.
The meat is firm and tasty and can be accommodated in a variety of ways. This time, I have chosen to stuff some saddle of rabbit with diced veal and prunes. This provides an extra tenderness without giving a sugary flavour to the meat. If you can find some pruneaux d’Agen ( prunes from the Agen region in Southwest France, not too far from Bordeaux), it is better as they are organic.
To make life easier, ask your butcher to de-bone the rabbit.
- 1 saddle of rabbit
- 100g diced veal
- 3 pruneaux d’Agen, stoned
- 1 large onion, peeled and sliced in long strips
- 1 slice of smoked back bacon
- 1 tablespoon olive oil
- 1 small glass strong red wine
- Prepare the stuffing : in a frying pan containing the oil, sweat the onion slices and then reserve, leaving the oil in the pan. Toss the veal for a few minutes and add the stoned prunes.
- Spread the rabbit meat on a plate and place the stuffing in the centre, then roll the meat tightly and use the bacon to close the parcel. At this stage, you can use a wooden toothpick to hold the meat together.
- Place the parcel in an oven-proof dish, cover with the wine and cook at 160C for 40 minutes.
- Remove the toothpick, decorate with the onion strips and serve on a bed of petits pois.
Tip: Depending on your appetite, this is sufficient for 2 people as the flesh is very firm, but you may wish to double the proportions.