Roast Saddle of Rabbit filled with Armagnac and Prune Mousse

Posted By Newfie2007.

Ingredients.

150g dried prunes, quartered
30ml Armagnac
2 x 500g rabbit saddles, de-boned and cut into 4 pieces
1 egg
200ml double cream
4 pieces pig's caul, each 100g, soaked in water for 5 mins
sea-salt and freshly ground black pepper
For the galettes
4 Potatoes
2 tbsp Olive oil



For the sauce

1 tbsp Butter
4 garlic cloves, finely sliced
3 Shallots, finely sliced
1 tbsp Thyme, chopped
200ml White wine
700ml chicken stock

For the spinach

1 tbsp Butter
2 garlic cloves, chopped
250g Spinach
sea-salt & freshly ground black pepper


Directions.

Put prunes in a dish, cover with Armagnac and leave to steep for 24 hours.
Remove thin membrane from rabbit meat.
Put egg into food processor and season. Add cream and whiz until smooth.
Place the saddle pieces upside down on a work surface. Spread mousse evenly over and scatter with marinated prunes. Roll into sausage shapes.
Drain softened pigs caul and lay on a clean work surface. Roll rabbit saddle very tightly in caul. Season with salt and pepper and drain.
Preheat oven to 180C. Heat 1 tbsp of olive oil in large oven-proof frying pan and fry saddles for 2-3 minutes until colored on both sides. Roast for 5-6 minutes, remove from oven and leave to rest covered with foil.
For the galettes, cut potatoes into thin shreds, season with salt and pepper and leave for 30 minutes to drain.
Heat olive oil in small frying pan. Take quarter of the potatoes, squeeze to drain, press into flat small pancake shape and fry about 4 minutes on each side. Use remainder to make more potato cakes and fry in same way.
For the sauce. Melt butter in small saucepan and fry shallots and garlic until softened. Stir in thyme and white wine and cook about 5 minutes. Add chicken stock and cook until reduced by half again. Season to taste, strain and keep warm.
For the spinach, melt butter and fry garlic for 1 minute. Add spinach, season to taste, and cook about 2 minutes.
To serve, spoon over dollop of spinach on galette. Arrange rabbit on top of spinach. Drizzle over sauce.