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Chorizo-scampi Stuffed Rabbit Paupiettes https://www.metro.ca/userfiles/image/recipes/paupiette-lapin-farce-chorizo-langoustine-5769.jpg PT1H30M PT30M PT2H00M
Rabbit Paupiettes Clean and bone saddles of rabbit. Remove flaps and nerves, leaving 4 small cylinders. Reserve flaps for the stuffing. Slit the cylinders and open them up like a scaloppine. Flatten them so that they can be easily rolled up. Clean, season and sear scampi in olive oil over high heat until browned but not cooked, and keep cool. Put rabbit flaps and trimmings in a food processor along with chorizo, salt and pepper and chop into a dense stuffing. Add cream to soften, and adjust seasoning as needed. Force stuffing through a mill to remove fibres and nerves. Reserve. Spread each saddle, salt lightly, use a spatula to cover the whole surface with stuffing, and lay 11/2 scampi in the centre. Roll saddles into 4 cylinders, wrap tightly in plastic film and vacuum seal. (If you don't have a vacuum sealer, wrap them in plastic film, then twist and knot both ends). Steam for 20 minutes and cool in an ice bath. Just before serving, reheat vacuum-sealed scampi in a double-boiler for 5 minutes to 175°F (80°C). Pinot Noir Demi-glace In a saucepan, sweat carrot and onion. Add brown sugar and deglaze with pinot noir. Reduce, then add beef broth, scampi shells, garlic, thyme and rosemary. Reduce by 3/4, and strain through a chinois (china cap or conical strainer). Add veal jus and strain again for demi-glace, season, and stir in butter. Cauliflower Mousseline Cook cauliflower in boiling salted water. Drain as thoroughly as possible. Purée in food processor with warmed cream, and season with salt, pepper and nutmeg. Warm Vegetable Salad Blanch vegetables individually in boiling salted water, cool and spread out on a baking sheet. Before serving, warm them in the oven, and dress with butter and chopped herbs. Plate and serve! Deff Haupt Executive Chef, Renoir restaurant, Sofitel Hotel
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rabbit 4 saddles of rabbit 6 scampi 1 Tbsp. (15 mL) extra virgin olive oil 5 oz (150 g) chorizo 2 cups (500 mL) heavy cream (35% m.f.) Salt and pepper to taste pinot noir demi-glace 1 carrot, cut into brunoise (very fine dice) 1 onion, cut into brunoise (very fine dice) 3/4 oz (25 g) brown sugar 2/5 cup (100 mL) pinot noir 4 cups (1 L) sirloin beef 9 oz (250 g) scampi shells 2 garlic cloves 2/5 cup (100 mL) veal jus 3/4 oz (25 g) butter thyme to taste savory to taste rosemary to taste salt and pepper to taste cauliflower mousseline 1 cauliflower, cut into florets 3/4 cup (190 mL) heavy cream (35% m.f.), lukewarm salt, pepper to taste nutmeg to taste warm vegetable salad 1 carrot, cut into sticks 1 red pepper, cut into sticks 1 yellow pepper, cut into sticks 2 stalks of celery, cut into sticks 1 yellow carrot, cut into sticks 1 handful snow peas, cut into large julienne 1/3 oz (10 g) butter Chopped fresh parsley to taste Chopped thyme to taste
Chorizo-scampi Stuffed Rabbit Paupiettes

Chorizo-scampi Stuffed Rabbit Paupiettes

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  • Gluten-free
4
servings
1:30
Preparation
0:30
COOKING
2:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • rabbit
  • 4
    saddles of rabbit
  • 6
    scampi
  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
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  • 5 oz
    (150 g)
    chorizo
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  • 2 cups
    (500 mL)
    heavy cream (35% m.f.)

  • Salt and pepper to taste
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  • pinot noir demi-glace
  • 1
    carrot, cut into brunoise (very fine dice)
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  • 1
    onion, cut into brunoise (very fine dice)
  • 3/4 oz
    (25 g)
    brown sugar
  • 2/5 cup
    (100 mL)
    pinot noir
  • 4 cups
    (1 L)
    sirloin beef
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    SAVE $3.97 ON 3
    CAMPBELL'S BROTH 480 - 900 ml or CHUNKY SOUP 540 ml.

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    3 for $5.00

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  • 9 oz
    (250 g)
    scampi shells
  • 2
    garlic cloves
  • 2/5 cup
    (100 mL)
    veal jus
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    SELECTED VARIETIES


    SAVE $1.50
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  • 3/4 oz
    (25 g)
    butter
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  • thyme to taste

  • savory to taste

  • rosemary to taste

  • salt and pepper to taste
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  • cauliflower mousseline
  • 1
    cauliflower, cut into florets
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  • 3/4 cup
    (190 mL)
    heavy cream (35% m.f.), lukewarm

  • salt, pepper to taste
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  • nutmeg to taste

  • warm vegetable salad
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    AVOCADOS 5 PK PRODUCT OF MEXICO CLEMENTINES 2 lb PRODUCT OF MOROCCO RED PRINCE APPLES 1.13 kg PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE DOLE SALAD KITS 198 - 303 g PRODUCT OF U.S.A.

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    SELECTED VARIETIES


  • 1
    carrot, cut into sticks
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    BROCCOLI PRODUCT OF U.S.A. GRAPE TOMATOES 283 g PRODUCT OF MEXICO SWEET NANTES CARROTS 454 g PRODUCT OF MEXICO

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  • 1
    red pepper, cut into sticks
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  • 1
    yellow pepper, cut into sticks
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  • 2
    stalks of celery, cut into sticks
  • 1
    yellow carrot, cut into sticks
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  • 1
    handful snow peas, cut into large julienne
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  • 1/3 oz
    (10 g)
    butter
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    $11.99 ea.

    225 g SELECTED VARIETIES



  • Chopped fresh parsley to taste

  • Chopped thyme to taste
Imprimer ma sélection

Preparation

Rabbit Paupiettes

Clean and bone saddles of rabbit. Remove flaps and nerves, leaving 4 small cylinders. Reserve flaps for the stuffing.

Slit the cylinders and open them up like a scaloppine.

Flatten them so that they can be easily rolled up.

Clean, season and sear scampi in olive oil over high heat until browned but not cooked, and keep cool.

Put rabbit flaps and trimmings in a food processor along with chorizo, salt and pepper and chop into a dense stuffing.

Add cream to soften, and adjust seasoning as needed.

Force stuffing through a mill to remove fibres and nerves. Reserve.

Spread each saddle, salt lightly, use a spatula to cover the whole surface with stuffing, and lay 11/2 scampi in the centre.

Roll saddles into 4 cylinders, wrap tightly in plastic film and vacuum seal. (If you don't have a vacuum sealer, wrap them in plastic film, then twist and knot both ends).

Steam for 20 minutes and cool in an ice bath.

Just before serving, reheat vacuum-sealed scampi in a double-boiler for 5 minutes to 175°F (80°C).

Pinot Noir Demi-glace

In a saucepan, sweat carrot and onion.

Add brown sugar and deglaze with pinot noir.

Reduce, then add beef broth, scampi shells, garlic, thyme and rosemary.

Reduce by 3/4, and strain through a chinois (china cap or conical strainer).

Add veal jus and strain again for demi-glace, season, and stir in butter.

Cauliflower Mousseline

Cook cauliflower in boiling salted water. Drain as thoroughly as possible.

Purée in food processor with warmed cream, and season with salt, pepper and nutmeg.

Warm Vegetable Salad

Blanch vegetables individually in boiling salted water, cool and spread out on a baking sheet.

Before serving, warm them in the oven, and dress with butter and chopped herbs.

Plate and serve!

Deff Haupt

Executive Chef, Renoir restaurant, Sofitel Hotel

Source : Magazine Flaveurs

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