Ballotine of Rabbit

Chef's Recipe

Ballotine of Rabbit

The kitchen air is filled with a pleasant fragrance and it simmers under the lid - Executive Chef Lukáš Paluska presents another of his excellent recipes, this time you can enjoy a ballotine of rabbit.

As he says: "Rabbit meat is excellent, easily digestible and with a minimal amount of fat."

So do not hesitate and let’s get started with preparations. First we debone fresh rabbit legs and set the meat aside, we roast the bones together with root vegetables on high heat and then cover in chicken broth. Let it simmer until you have a consommé of rabbit with a magnificent golden color.

Pound the boneless rabbit meat slightly, but really only slightly, so that the individual meat fibers don‘t get disrupted. Season thus prepared meat lightly with coarse salt and freshly ground pepper. Then place a confit of tomatoes and basil leaves on the rabbit meat, and neatly roll it up. We fix the roll by wrapping it in a veal diaphragm.

We eventually seal the rabbit in a vacuum with a little French butter and fresh thyme giving it a nice aroma, we put it in a bath called Sous-vide, in which it will be heated at 56 °C for three hours. The set temperature must be constant throughout the preparation because it will prepare the meat to a point where it will melt on your tongue.

The chef recommends a barley pilaf, as a side dish to the ballotine, made with boiled barley, roasted shallots, accompanied by dried tomatoes and sun-scented oil. All flavors are then combined with the rabbit consommé, which we made at the beginning.

All we have to do now is to serve the dish! We place the sliced ballotine with the colorful barley pilaf and spinach espuma, a fluffy mousse, on a plate. The arrangement of the food depends only on your imagination, but believe me, it will be a gastronomic concert as well as eye-catching.

Your Executive Chef and his team wish you „bon appétit“.

 

Photos


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I do not know how good will be my appetite but looks great on the plate hah)) thanks for posting, I'll try to cook this Ballotine of Rabbit too.

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To make the ballotine

Finely chop or mince the leg meat.
Blend the leg meat with the egg white until smooth, and pass through a fine sieve.
Using a spatula, mix thoroughly with the double cream, then finish with the parsley, wholegrain mustard, salt and pepper. Place this mouse in a piping bag or you can use a sandwich bag with a corner cut off (works just as well).
To roll the ballotine, place a sheet of cling film over a chopping board. Lay down 3 slices of the Parma ham. Place one the larger loins on the ham, pipe on the leg mouse and top with one of the smaller loins. Roll the ham tightly to form a log and wrap tightly with the cling film. Twist both ends in opposite directions to get as tight as possible. Tie the ends with string to stop it coming undone.

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