1071. GRILLED SADDLE of RABBIT with BACON, COCOA and CONFIT SHALLOT JUS

makes 4 servings


4 whole saddles of rabbit
5 tablespoons cocoa beans
4 slices of bacon

Rabbit jus
Rabbit bones
1 medium onion, minced
1 small carrot, diced
8 small pattypan squash
1 sprig of thyme
a splash of white vermouth

Sauce
2 tablespoons acacia honey
2 tablespoons white wine vinegar
12 French shallots, finely chopped
1 cup rabbit jus
1 tablespoon oil
salt and freshly-ground pepper
1 knob of unsalted butter
3/4 cup white wine

Making the rabbit jus: In a saucepan, sauté the vegetables in butter; deglaze with the vermouth and wine, and reduce for a few minutes. Add the bones to the vegetables and cover with water; let simmer gently until reduced by half. Strain the jus and set aside.

Sauce: Place the honey and vinegar into a small saucepan; let simmer for 2 minutes. Add the shallots and cook for 6 to 8 minutes. Add the rabbit jus and reduce everything by one third. Correct the seasoning.

Saddle: Grind the cocoa beans in a small food processor. Roll the saddles of rabbit in the crushed beans. Hold everything in place with a slice of bacon. Grill the meat on all sides over medium heat; reduce the heat and cook 2-3 minutes longer. Slice the meat into medallions; arrange on plates; place the vegetables in the center of the plate and spoon the sauce around the rabbit.


courtesy of: Thierry Daraize, Québec