Tournedos of rabbit with tapioca pearls
Recipe by Chef Jean-Pierre Bruneau
Ingredients for 6 people:
- 1 saddle of rabbit of around 500 g with its panoufles
- 2 rabbit thighs of around 250 g, 1 crépinette (sausage parcel)
- 125 g of champignon mushrooms – 125 g of smoked bacon
- 1 shallot – Mixed herbs
- 1 teaspoon of Marc de Bourgogne
- 100 ml of virgin Perles de Gascogne Plum Kernel Oil
- 0.075 g of Agar-Agar – salt and pepper
- 3 baby carrots, 6 green asparagus, 12 mange-tout,
- 1 red curly endive, 100 g of basil cress
Preparation:
- Bone the raw rabbit saddle and put to one side. Dice the rabbit thighs, smoked bacon and champignons into small pieces. Finely slice the shallot.
- In a frying pan, brown the shallot in 50 ml of Plum Kernel oil with 50 ml of Méditerranéo Bio extra virgin olive oil in a frying pan. Add the diced meat and mushrooms, season with pepper and cook for 5 minutes. Then add the Marc de Bourgogne and leave for a further 5 minutes. Season with salt and pepper.
- When cooled, place this stuffing on the saddle and roll it up with a crépinette around it. Cook in the oven at 180°C for approx. 40 minutes.
- For the tapioca pearl decoration, cook 50 g of tapioca pearls in salted water for 30 minutes. Strain and cool.
- Boil 125 g of meat broth with 0.075 g of Agar-Agar. Mix in the tapioca pearls and cast into a mould the shape of the tournedos.
- Chop and mix your vegetables and salad, season and mix with the rest of the Plum Kernel Oil with a touch of «Vintage Collection» balsamic vinegar.
- Use your creativity to decorate the dish, bearing in mind that the tapioca pearls will be placed around the tournedos.
Recipe kindly provided by our partner www.olive-net.be.
