Stuffed Rabbit with Cabbage (Nose-to-tail Rabbit)
Delightful rabbit filled with herbed créme fraîche mousse, wrapped in seasoned cabbage leaves—crispy bones add depth to the rich, savory jus. Perfect for special occasions!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Food processor
- Mixing bowl
- Freezer
- Refrigerator
- Baking sheet
- Oven
- Fine-mesh sieve
- Parchment paper
- Plastic wrap
- Butcher's twine
- Stockpot
- Instant-read thermometer
- Skillet
- Plate
- Serving platter
- Slotted spoon
- Tongs
- Measuring spoon
- Measuring cup
- Kitchen timer
- Colander
- Spoon
- Spatula
- Kitchen scale
- Aluminum foil
Ingredients
- 1 whole rabbit (about 3 lbs.), front and back legs removed, saddle deboned
- 9 tbsp. extra-virgin olive oil
- 2 small shallots (1 minced, 1 thinly sliced)
- 1 medium carrot, (half minced, half thinly sliced crosswise)
- 1 rib celery (half minced, half thinly sliced crosswise)
- 1 tbsp. créme fraíche
- 1 egg yolk
- Kosher salt
- freshly ground black pepper
- 1 tsp. tomato paste
- 1⁄4 cup white wine
- 4 black peppercorns
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 12 thin slices speck or prosciutto
- 12 leaves Savoy cabbage, boiled for 1 minute and stemmed
- 4 small carrots, halved and steamed
- 4 radishes, quartered and steamed
- 1⁄4 head romesco or cauliflower, cut into florets and steamed
- 8 roasted and peeled chestnuts, halved
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