2 rabbits, gutted and skinned
2 cloves garlic
1 grated orange zest
200g fresh breadcrumbs
25g Continental parsley
75g pig's caul
Root vegetables (carrot, onions, celery)
100g penny-bun mushrooms (cèpes)
250g cooked basil pasta
100g fried smoked bacon lardons
100g stewed button onions
Red wine jus
Dissect the rabbit, removing the membrane and all sinew from the saddles. Bone and mince the legs.
For the farce, melt half the butter, add the shallots and garlic, and sweat. Add breadcrumbs, orange zest, season and allow to cool. Add the minced rabbit to the breadcrumb mixture, as well as parsley and thyme. Bone the saddles, fill them with farce, and wrap them in caul fat.
To cook the saddles, place them on a bed of root vegetables, and pot-roast in the rest of the butter with the lid on at 180ºC for 35-40 minutes.
Meanwhile, sauté the sliced cèpes. Place a portion of cooked pasta in the centre of a plate, sprinkle with cooked cèpes and add two to three slices of saddle. Garnish with lardons, glazed button onions, red wine jus and picked chervil.