Let's Blur the French, Italian Lines Shall We?

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This elegant rabbit dish actually puts forth some fairly robust flavors, with a black pudding purée and ham velouté, served with the rabbit filling in the cannelloni. In this recipe the slightly sweeter French black pudding is the way to go..Black pudding you say?  It's time we learned, if not substitute your favorite pork sausage!

Cannelloni of Braised English Rabbit with Glazed Spring Vegetables and Black Pudding Purée

Serves 4

Total time: 1 hour 45 minutes, plus 24 hours preparation time

Ingredients

Rabbit

2 rabbit legs

1 handful of coarse sea salt

1 sprig of thyme

1 bay leaf

1/2 bulb of garlic, roughly chopped

2 pints (32 oz) of chicken stock

2 tbsp of butter

1/2 bunch of chives, finely chopped

4 sheets of fresh cannelloni, cut into 2 inch squares, cooked and cooled

Black Pudding

7 oz of French black pudding, preferably with apple*

1 oz of fresh apple juice

ground white pepper

salt

Ham Veloute' 

1/2 small onion, finely sliced

2 tbsp of white wine

2 tbsp of cured ham, finely chopped

2 tbsp of whole milk

2 tbsp of whipping cream

1 tbsp of English mustard

Glazed Vegetables

1 tbsp of peas, cooked

1 tbsp of fresh broad beans, cooked

1 tbsp of baby carrots, chopped and cooked

1 tbsp of pea shoots

1 tbsp of butter

salt

1 tbsp of sugar

1 tbsp of chervil, chopped

1 tbsp of rabbit stock

Equipment

Stick blender

Blender

Directions

Rabbit/Cannelloni

To prepare the rabbit legs, season the legs heavily with the salt and place in tight fitting bowl with the herbs and garlic. Cover loosely with plastic wrap and place a heavy weight on top. Let marinate for 24 hours and then remove from the refrigerator washing the legs well in cool running water.

Bring the chicken stock up to a gentle simmer in a pan, and place the rabbit legs in so they are just covered. Cook for 2 hours or until tender. Allow to rest in the liquid off the heat for 1 hour and then remove.

Pick all of the meat from the bones and reduce the stock until strong tasting but not salty. Reheat the rabbit meat in a few tablespoons of the stock, then add the butter and emulsify. Check the seasoning and add the chives.

Place a mound of the mixture onto each of the fresh cannelloni sheets and roll up, making sure they are sealed tight. Keep warm until serving.

Black Pudding

Remove any skin from the black pudding and blend with the apple juice until very smooth. Season with the salt and pepper and warm gently and keep to one side.  *Your favorite ground pork sausage will work here.  Cook well, drain, blend well with apple juice, season and keep warm til ready to serve.  Use your blender to create a very smooth, almost sauce like consistency.

Ham Velouté

Sweat the onion in a little olive oil until translucent, then add the ham and the wine. Boil for 5 minutes or until almost dry and add the cream, mustard and milk. Season and pass through a fine sieve, then keep warm. This is where you will use your immersion (stick)blender right before serving.

Glazed Vegetables

Reheat the vegetables in the rabbit stock and add the butter, sugar, seasoning and herbs. Gently stir, making sure all the vegetables are coated, and keep warm until serving.

To Serve

Place a large spoon of the black pudding purée(or substitute)on a warm serving plate, then top with a rabbit cannelloni. Generously spoon some of the glazed vegetables on top, blend the ham velouté with a stick blender until foamy and spoon over. Serve immediately.

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