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.
The title of the dish really translates as “larks without heads”, which would seem very off-putting were it not for what it actually covers.
In a country where people are very happy to go hunting and eat small birds,
it would be natural to evolve a dish with that name.
However, I am happy to say that you will not need small birds but very tender and thinly cut minute beef steaks.
So, you can continue feeding the small birds in your garden without any pangs of conscience.
In Corsica, the beef is replaced with veal escalopes.
Most butchers sell rosé veal and you may prefer to try that.
This dish is cooked without any added fat and freezes well.
8 very thin minute beef steaks ( approximately 80 or 90g each)
3 smoked back bacon rashers, fat removed
2 small carrots
1 branch celery
3 garlic cloves, peeled
1 small onion
A handful of flat leaf parsley
10 pitted black olives
Tomato sauce, home made if possible, or a tin of chopped tomatoes
300 ml red wine
Salt and pepper to season ( Remember that the bacon and the olives will provide salt)
1. Put the bacon, onion, garlic, celery, parsley and carrots in a food processor and whiz. Cook quickly in a non-stick frying pan without any fat. ( The bacon will provide enough fat).
2. When this filling is cooked, put a tablespoon in the middle of each steak and fold the meat carefully to seal the filling in. To ensure that the parcel remains closed,you have 2 options: using a wooden toothpick, pierce the layers of meat firmly, or using strong white cotton thread and tie the meat.
(One disadvantage of using cotton thread is that you need either scissors or a very sharp steak knife to undo the parcel and the sauce may splash a little).
3. Put the tomato sauce in a pressure cooker and place the meat parcels delicately on top. Pour the wine and add the olives. Cover with the water.
Cook for 15 minutes.
Serve with tagliatelle or any other pasta of your choice.