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Roasted Saddle of rabbit with wild mushroom jus is for Dinner.

Roasted Saddle of rabbit with wild mushroom jus takes 20 minutes to prepare.

Roasted Saddle of rabbit with wild mushroom jus takes 60 minutes to cook.

Roasted Saddle of rabbit with wild mushroom jus makes 4 servings.

The ingredients for Roasted Saddle of rabbit with wild mushroom jus are:

30 Cream Cheese
2 Chervil, dried
1 tsp Pepper, black
2 Tarragon, ground
1 tsp Salt
2 clove Garlic
2 clove Garlic
30 Shallots
30 Pistachio Nuts
100 mL White Wine
600 Rabbit Meat
20 Cranberries, dried, sweetened (craisins)
1.50 serving Mushrooms, Fresh, White Button, Sliced (3 oz / 85g)
1.50 serving Shitake Mushrooms (4 mushrooms, 72 grams)
2 cup Veal Stock
1.50 cup Oyster Mushrooms
50 grams Butter, salted
15 grams Butter, salted
0.25 cup AP Flour (by M_FREE72)

Here is how you make Roasted Saddle of rabbit with wild mushroom jus:

 De-bone the rabbit as per the demonstration Grind the leg meat of both the front and rear legs in a foodprocessor. Refrigerate until needed. Saut? the shallots and garlic in 50 gr of butter until translucentadd half of the wine and cook until tender. Add half of the mushrooms, pistachios and cook until Au Sec. Place mixture on a baking tray and cool quickly in the refrigerator. Combine cooked mushrooms, nuts and cream cheese with the ground rabbit. Add the herbs and seasoning. Place the rabbit saddle on a flat surface, fill it with the rabbit forcemeat and roll into a ?Ballotine? like shape. Roll the rabbit in caul fat to keep the shape and add some fat contentServing Size:?4

The nutritional information for Roasted Saddle of rabbit with wild mushroom jus is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 559.6

• Total Fat: 24.5 g
• Cholesterol: 228.2 mg
• Sodium: 1,028.4 mg
• Total Carbs: 23.3 g
• Dietary Fiber: 3.5 g
• Protein: 56.8 g

The dietary needs meet for Roasted Saddle of rabbit with wild mushroom jus is Gluten Free