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Saddle of Rabbit stuffed with a Truffle Mousse, wrapped in Pancetta and served with a Mini Rabbit Kidney and Rabbit Shoulder Pie


Preparation: 30 minutes  /  Cooking: 30 minutes


  • 2 Whole Rabbits – Legs, Shoulders, Saddles with the loins removed from the belly meat, Liver and Kidneys removed, Save the bones for the Stock. (You can ask your butcher to do this)
  • 1 Egg
  • 12 slices of Pancetta
  • 1 tsp Truffle Hunter Truffle Oil
  • 1 tsp Chopped Truffle (Optional)
  • 100ml Double Cream
  • 1 Medium Onion
  • 1 Carrot
  • 1 Celery stick
  • 1 Leek
  • 1 Bay leaf
  • 1 packet ready to Roll puff pastry
  • Cornflour or Gravy Granules


Step 1:
Step 2:
Step 3:
Step 4:


  1. Firstly, make a Stock with the Rabbit bones.
  2. Roughly chop the carrot, onion, celery and leek. Place all of these chopped vegetables into a Pressure Cooker with the bay leaf. Half fill the pan with water and cook under pressure for 1 hour. Once cooked, strain and keep the Stock, discarding the vegetables.
  3. Remove the leg meat from the bone, place in a food processor with the truffle oil, a pinch of salt and pepper and the egg and blitz together. Slowly add the cream to the mix and then fold in the Truffle (Optional). Place this mix into a piping bag ready to stuff the saddle of the Rabbit.
  4. Lay out 3 slices of pancetta on Clingfilm side by side (4 times). Lay 1 piece of loin on the pancetta (fold over the thin end so that the loin is the width of the pancetta). Pipe an equal width of Mousse along the side. Roll the pancetta over the Rabbit and Mousse and roll into a cylinder shape with the Clingfilm on top. Leave in the fridge until ready to cook.
  5. Cook the rabbit shoulder and the flaps from the belly in a Pressure Cooker with the rabbit stock for 30 mins on full pressure. Once cooked and cooled remove the meat from the bone. Quickly fry the kidneys and add to the rabbit meat. Strain the stock and thicken the stock with either cornflour or gravy granules of your choice. Place the gravy and rabbit meat into 4 ramekins and cover each ramekin with puff pastry.
  6. Egg wash the pastry and cook the Pies for 20 mins at 180c. Cook the rabbit saddle in water at 90c for 20 mins.
  7. We serve our Rabbit sliced with Carrots and Mash, but the choice is yours. Sauté potatoes and spinach also work well wish this dish. (The Liver can also be fried as a garnish or saved for a pate)

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