10x300g saddles of rabbit, loins removed and trimmed, at room temperature
Salt and pepper to taste
30ml vegetable oil
30g unsalted butter
200g peeled and finely chopped shallot
300g mixed wild mushrooms (chanterelle, girolle, cep etc.)
400ml dry white wine
500ml Essential Cuisine Signature Veal Stock Reduction
300ml double cream
30g chilled chopped unsalted butter (optional)
10x individual rosti potatoes
10g finely chopped chives
1. Lay the rabbit loins onto a tray, season with salt and pepper.
2. Heat a suitable frying pan on a medium heat, add the oil and butter, then gently seal the meat, but do not colour. Remove the meat and drain, reserving the juices.
3. In the same pan, gently fry the shallots until softened, then add the mushrooms and cook until softened. Pour in the wine and reduce by two thirds, add the Essential Cuisine Signature Veal Stock Reduction and meat juices, reduce by half, then whisk in the cream and bring back to a simmer.
4. Cook until you achieve a coating consistency, adjust the seasoning if required. Add the rabbit loins back in and heat through, remove the loins and slice onto a warm plate, spoon over the sauce. Off the heat, whisk in the chilled butter if desired, serve with a rosti potato and sprinkle with chopped chives.
Chop and roast the carcass and make a stock to add to the sauce too.