Rabbit Roulade With Rosehip Sauce
If you love rabbit you will die for this Rabbit roulade with fava beans puree and rosehip sauce.
- Rabbit - whole, defrosted, 1.4 kg (3 lbs) approx.
- Fava Beans - 450 gr (1/2 lb)
- Balsamic Vinegar glaze - enough to garnish
- White wine - 2 Tablespoons
- Rosehip Jam - 3-4 Tablespoons
- Gruyere cheese - 225 gr (1/2 lbs)
- Ham - 10 slices approx
- Black olives - 6-8, cut in quarters lengthwise
- Pancetta - 6 slices
- Red peppers - 1 large, cleaned, seeded, sliced
- Garlic - 2 cloves, thinly sliced
- Shallots - 1, medium, thinly sliced
- Sage - fresh leaves, approx 12
- heavy whipping cream - 1-2 Tablespoons
- Mustard - 1/4 teaspoon
- Herbes de Provence - a pinch
- Start with the filling:
- Put the red pepper in the oven for a couple of minutes so that you can peel it easily. Remove the skin, core and seed the red pepper. Cut it into slices lengthwise.
- Gently stir the shallots and garlic with the herbs for a couple of minutes.
- Cut the cheese in rectangles.
- Cut the olives in quarters lengthwise
- Prepare the fava beans pure:
- Heat water in a small sauce pan with a spoon of salt, boil the fava beans until done (5-8 minutes. Reserve the water. Put the cooked fava beans under cold water to cool down. Peel them.
- Put the peeled fava beans and one Tablespoon of the reserved water in a food processor. Add a little bit of Olive Oil and a garlic clove. Process until you have a smooth puree
- Add the cream and mix until it has a nice smooth hummus like consistency. If you need more liquid add as much of the reserved water as needed. Put the puree in a small sauce pan and set it aside for now.
- Prepare the rosehip glaze:
- In a small sauce pan heat the rosehip ham with the white wine, pepper and salt to taste, a pinch of herbes de provence and 1/4 teaspoon of mustard.
- Boil for a couple of minutes mixing well until it reaches a thick consistency. Make sure not to burn it 🙂 Let it cool down.
- Debone the rabbit following the instructions on this video:
- Turn the rabbit skin side up. Cover the rabbit skin with the ham. Then turn it upside down making sure that the ham stays in place 🙂
- Proceed to fill the roulade:
- Season the meat with sea salt and black pepper
- Cover the meat at the center lengthwise with the pancetta. Do the same with the cheese, the red peppers, olives and sage in that order.
- Roll up the rabbit little by little until it's rolled up.
- Use cooking twine to tie the roulade firmly to maintain its cylinder shape
- Heat large cast iron on high. Sear the rabbit roulade, turning and browning all sides (not too much), about 2 minutes per side .
- Finish roulades in 200ºc/400º F oven until cooked through, about 8–12 minutes depending on thickness. It should offer some resistance but not too much if pressure it with a spatula.
- Remove the rabbit roulade from the skillet and let it rest for a couple of minutes. You can cut and remove the cooking twine now.
- In the meantime, quickly warm up the fava beans puree and the rosehip glaze.
- On a large platter, spread some of the fava beans puree. Cut the roulade in slices and put it on top. Decorate with the rosehip glaze and the Balsamic glaze as shown in the picture.
- Garnish with some greens and enjoy!
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