Saddle of Rabbit with Leeks & Rosemary
Submitted by febuarymom1
Wine-marinated rabbit saddle roasted with vegetables and served over julienned leeks with rosemary-tomato butter sauce. This San Francisco masterchef recipe transforms wild game into restaurant-worthy sophistication.
YIELD
2 servingsPREP
30 minCOOK
45 minREADY
1 daysThis elegant preparation starts with a 24 to 48-hour marinade that tenderizes the rabbit and infuses it with white wine and rosemary aromatics.
High-heat roasting keeps the meat medium-rare and juicy while the marinade vegetables caramelize into the pan sauce.
The chopped saddle flaps enrich the sauce with deep flavor before being strained out.
Crisp-tender leeks provide a delicate bed for the thinly sliced filet.
Chef Tips
- Marinate for the full 48 hours if possible for maximum tenderness
- Baste frequently during roasting to keep the meat moist
- Wrap the saddle flaps around the filet to protect it from overcooking
- Slice the filet paper-thin and fan it over the leeks for visual impact
Ingredients
Directions
Put the saddle of the rabbit in a small bowl with 1 cup of white wine and 1 sprig of rosemary.
Chop the carrot, onion, celery, and garlic add them to the marinade.
Cover the bowl with plastic wrap and store in the refrigerator for 24 to 48 hours.
Preheat your oven to 450℉ (230℃).
Remove the rabbit from the marinade and dry with a cloth.
Salt and pepper the rabbit.
In a medium roasting pan, add 1 tablespoon of butter and 1 tablespoon of olive oil.
Heat the mixture until the butter sizzles.
Place the rabbit in the pan, skin side up, and brown.
Turn, wrapping flaps around the filet to protect it, and cook until light brown.
Place the pan in the 450℉ (230℃) oven and cook for 10 minutes, until medium rare.
Baste often.
Add the vegetables from the marinade to the pan with the rabbit and cook for another 5 minutes, basting and turning occasionally.
Remove the rabbit from the pan and place it aside in a warm location.
Trim the saddle flaps from the rabbit and chop the flaps coarsely.
Return the chopped flaps to the pan with the vegetables.
On the stove top, sauté briefly and skim the fat.
Deglaze the pan with ½ cup of wine, add the rabbit stock and reduce by one-half.
Add the tomato and sauté while stirring.
Strain the hot mixture through a sieve, reserving the liquid (for sauce) and discarding the vegetables.
Add the butter to the liquid and whisk until smooth.
Julienne the leeks.
Rinse in cold water and drain well.
In a medium sauté pan, add 1 tablespoon butter and leeks.
Cook slowly for 2 to 5 minutes.
Leeks should remain crisp. Adjust the seasonings and set the leeks aside in a warm place.
Remove the filet of rabbit from the saddle.
Cut the saddle bone crosswise and place one section on each of two plates.
Surround the saddle bones with leeks.
Cut the filet of rabbit into very thin slices lengthwise.
Fan slices on top of the leeks.
Cover with sauce, garnish with sprigs of rosemary.
Serve immediately.
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