Roasted Rabbit Tournedos with Wild Mushroom Cream Sauce
Prep Time
Serves
Cooking Mode
2 pkgs dried mixed mushrooms
3 tbsp butter, divided
1 shallot, finely chopped
½ pkg rabbit liver parfait & apple cider
4 tournedos of rabbit saddle (or tournedos of chicken, if desired), twine removed, saddle and cutlets separated
1 cup oyster mushroom sauce
2 tbsp 15% cooking cream
¼ tsp each salt and pepper
Butcher’s twine (optional)
Toothpicks
2 pkgs dried mixed mushrooms
3 tbsp butter, divided
1 shallot, finely chopped
½ pkg rabbit liver parfait & apple cider
4 tournedos of rabbit saddle (or tournedos of chicken, if desired), twine removed, saddle and cutlets separated
1 cup oyster mushroom sauce
2 tbsp 15% cooking cream
¼ tsp each salt and pepper
Butcher’s twine (optional)
Toothpicks
Directions
1Preheat oven to 350°F (180°C). In a bowl, soak mushrooms in hot water for 20 to 30 min. until softened. Strain and finely chop, reserving soaking liquid. Set aside.
2Heat 1 tbsp (15 mL) butter in a skillet over medium heat. Add shallots and cook until softened, 5 to 6 min. In a bowl, combine shallots, rabbit liver parfait and reserved mushrooms. Set aside.
3Place cutlets on a work surface and divide mushroom mixture overtop. Gather edges of each and seal closed with butcher’s twine or toothpicks to create a bundle. With seal facing up, tightly wrap sides of each bundle with saddle meat and secure with toothpicks.
4Heat remaining butter in skillet over medium-high heat. Sear tournedos on all sides until browned. Transfer seared tournedos to an ovenproof dish and bake 10 to 15 min. until the internal temperature reaches 160°F (71°C).
5Meanwhile, in a skillet, bring reserved mushroom soaking liquid to a boil over medium-high heat. Add mushroom sauce, cream, and salt and pepper to taste. Reduce heat to medium-low and simmer until sauce reaches a syrupy consistency, about 10 min.
6To serve, remove toothpicks and top each tournedos with mushroom sauce.
Tips
1
Lean and tender, rabbit saddle cooks quickly, much like pork tenderloin. To avoid overcooking, roast to an internal temperature of 160°F (71°C).
Disclaimer
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Personal Note
Personal Note
