Pancetta Wrapped Rabbit Stuffed With Black Pudding | Black Pudding .Club

Name: Pancetta Wrapped Rabbit Stuffed With Black Pudding | Black Pudding .Club
Ingredients: Pommes Anna; Taste of Game; 100g Black Pudding; 4 sprigs Thyme; Salt and freshly ground Black Pepper, for seasoning; 1 saddle and fillet large Rabbit; 12 rashers Pancetta; 2 Tbsp Vegetable Oil; A small knob of Butter; 150g Butter , melted; 4 Maris-Piper Potatoes; 8 Prunes , pitted; 10 Cèpes , Porcini or Shiitake Mushrooms; 1/2 Savoy Cabbage; 4 sheets Filo Pastry; 200ml Chicken Stock; 1/2 glass Red Wine; 24 Broad Beans; Mix the black pudding and thyme leaves in a blender until smooth. Run a sausage of the mix along the rabbit loin. Roll up the joint, using the thin flap of rib meat and skin to seal.; While the meat is resting sauté the mushrooms with a knob of butter. Set aside and keep warm.; Layer the filo pastry sheets with melted butter in between each layer. Cut into four triangles and bake at 210°C for five minutes or more until golden brown.; Reduce the red wine and chicken stock by half in a saucepan. Season with salt and pepper. Warm a few broad beans in the sauce before serving.; Quick View Andrew James Premium Digital Food Dehydrator Kitchenware Product Details; Quick View On The Menu by James Mackenzie Books Product Details; Quick View Black Pudding & Foie Gras by Andrew Pern Books Product Details; Quick View The Stornoway Black Pudding Bible Books Product Details

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This dish of Rabbit stuffed with Black Pudding, wrapped in pancetta and served with some lovely mushrooms makes a change to a Rabbit stew / casserole.

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Ingredients

Pommes Anna
Taste of Game
100g Black Pudding
4 sprigs Thyme
Salt and freshly ground Black Pepper, for seasoning
1 saddle and fillet large Rabbit
12 rashers Pancetta
2 Tbsp Vegetable Oil
A small knob of Butter
150g Butter , melted
4 Maris-Piper Potatoes
8 Prunes , pitted
10 Cèpes , Porcini or Shiitake Mushrooms
1/2 Savoy Cabbage
4 sheets Filo Pastry
200ml Chicken Stock
1/2 glass Red Wine
24 Broad Beans
Mix the black pudding and thyme leaves in a blender until smooth. Run a sausage of the mix along the rabbit loin. Roll up the joint, using the thin flap of rib meat and skin to seal.
While the meat is resting sauté the mushrooms with a knob of butter. Set aside and keep warm.
Layer the filo pastry sheets with melted butter in between each layer. Cut into four triangles and bake at 210°C for five minutes or more until golden brown.
Reduce the red wine and chicken stock by half in a saucepan. Season with salt and pepper. Warm a few broad beans in the sauce before serving.
Quick View Andrew James Premium Digital Food Dehydrator Kitchenware Product Details
Quick View On The Menu by James Mackenzie Books Product Details
Quick View Black Pudding & Foie Gras by Andrew Pern Books Product Details
Quick View The Stornoway Black Pudding Bible Books Product Details