boning the rabbit
First take of the front and hind legs, trim all the meat from the hind legs put in a bowl with the liver and kidneys.
Then start to bone the saddle going round the ribs and down one side being careful not to break the skin, repeat on the other side.
Trim all the excess fat and sinew
rabbit mousse
1) put the robot coup bowl blade and lid in freezer or 20 mins and 1 bowl
2) blast chill all the meat and the egg for 20 mins and make sure cream is cold
3) puree all the meat and pass throw the tamis
4) add the eggs and cream
5) add salt and pepper
6) take a little mousse and cook it off to check the seasoning
Stuffing the saddle
Lat the saddle out on the board completely flat, season with a little salt and pepper; carefully put a layer of blanched spinach leaves over the meat.
Pipe in the rabbit mousse (see recipe), roll up the saddle in cling film so its got no air trapped in and then in aluminium foil.
Put in the steamer and cook until 70oc in the centre, remove and chill quickly in ice water
When cold unwrap the saddle, cut 3 or 4 pieces of Parma ham and wrap the saddle in this then in caul fat. Chill overnight and then cut in portion and vac Pac.
Braising the leg
Sauté the legs to get a nice colour, then add chopped carrots, celery, onions, thyme and garlic.
Put in a tray and cover with rabbit stock (see recipe) cover the tray with greaseproof paper and aluminium foil. Cook for 2 hours @ 120oc or until tender.
When done remove from tray chill the legs, pass the stock and reduce to required consistency, chill.
Cut the legs at the knee, throw away the shin and keep the thigh. Put 1 thigh in a vac Pac bag and add enough jus for 1 portion.
Seal and label
To serve
Drop the leg into simmering water for 5 mins then put in a pan and glace in the jus.
Put the saddle in a hot pan to crisp the parma and melt the caul fat, then put into a medium hot oven for 6 to 7 mins take out and rest
Cut the saddle into 4 slices