* * *
For this recipe you need one whole rabbit. Which you will need to skin first and remove the legs and the loins from the saddle.
Peel all the vegetables and taking a small piece of each perhaps a third finely dice, for those who understand its brunoise. Blanch this in boiling water for 4-5 minutes, drain and refresh under running water.
Trim the loins so they resemble tubes. Any trim use in the mousse following.
Bone out the legs and place in a food processor with an egg white and any trim from the loins and process to a smooth mousse. Mix in a little double cream then add some salt & pepper. Now if you can before adding the cream and seasoning pass through a fine sieve and do this over a bowl of ice.
Lay out a large piece of cling film on your work surface approx. 400mm x 300mm. Place 4-5 slices of prosciutto on the cling film in the centre. Spread a very thin layer of mousse on the prosciutto then lay on the rabbit loins. Mix the finely diced vegetables that you cooked previously into the remaining mousse. Spread this mousse along side the rabbit loins, season and roll up like a sausage tying off at each end. wrap with more cling film and make sure it is water type and as cylindrical as possible. Poach in very gently simmering water for 20 minutes.
Whilst the roulade is cooking make the sauce and cook any vegetables you are having with it.
For the sauce fry off the bones with a little chopped onion, carrot, celery & leek, just colour a little then drain oil and add water. Boil up and add a bit of chicken stock cube if you have it. Cook for about 20 minutes, pass through a sieve and reboil, let it reduce down to enrich its flavour. Add a little cream and then you have a few options go sweet and add finely diced apple or grain mustard or any mustard or even fine cut gherkins.
Remove the meat from the water and rest it for ten minutes before removing from the cling film.
Slice the roulade into1.5cm slices and arrange on plates.
spoon the sauce over and put on the vegetables.
* * *