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.
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!
Executive Chef, Renoir restaurant, Sofitel Hotel
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
A very versatile beer.
Discover a perfect balance between the bitter bouquet of hops and the sweet taste of malt in this medium-lightbodied beer with a crisp, clean finish.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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