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Roasted rabbit tournedos with wild mushroom cream sauce

Roasted rabbit tournedos with wild mushroom cream sauce

Main course | Easy | 1 hour
Main course
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 350
  • Lipides 23 g 0 %
    • ++ Trans fat 0 g 0 %
  • Cholesterol 110 mg
  • Sodium  590 mg 0 %
  • Carbohydrate 7 g 0 %
    • Fibre  1 g 0 %
    • Sugars  0 g
  • Protein 27 g
    • Vitamin A 0 %
    • Vitamin C 0 %
    • Calcium 0 %
    • Iron 0 %
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Recipe details

Ingredients

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Directions

  1. Preheat 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.
  2. Heat 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.
  3. Place 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.
  4. Heat remaining butter in the skillet over medium-high heat. Sear tournedos onall 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).
  5. Meanwhile, in the 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.
  6. To serve, remove toothpicks and top each tournedos with mushroom sauce.
  7. Lean and tender, rabbit saddle cooks quickly, much like pork tenderloin. To avoid overcooking, roast to an internal temperature of 160°F (71°C).

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