Recipe for 4 people
- 3 small saddles of rabbit
- 2 stems tarragon
- 3 litres rabbit stock (or 3 litres chicken stock)
- 1 oak leaf lettuce
- 25 g pine kernels
- 10 g clarified butter (or 1/2 tbsp grape nut oil)
- Le Guérandais Ground Guérande salt
- Milled pepper
- 1.5 tbsp sherry vinegar
- 4 tbsp grape nut oil
This recipe requires a 3h period of refrigeration.
De-bone the rabbit saddles with a sharp knife.
Cut them in two and spread out each half on a board.
Season with Le Guérandais Guérande Salt and pepper.
Chop the tarragon and sprinkle over the saddles.
Place the saddles one on top of the other on some cling film and then wrap them up tightly.
Poach this package in the rabbit stock on a gentle heat, without letting it boil. Drain and leave the rabbit to cool, then place in the fridge for 3 hours.
Pick through and sort the salad leaves, wash and carefully dry them. Prepare the vinaigrette by mixing the vinegar with the Le Guérandais Guérande Salt, pepper and grape nut oil.
Grill the pine kernels for 3 mins in some clarified butter (or grape nut oil). Drain in absorbent kitchen paper.
Remove the cling film from the rabbit, cut it into four pieces and place a piece on each plate.
Pour the vinaigrette over the salad, add the pine kernels, mix carefully and serve some salad on each plate.
Recipe by Guy SAVOY