Rabbit and Black Pudding Roulade

Served with wild mushroom pasta, pea puree and a mushroom cream sauce


  • 1 saddle of rabbit (using 1 loin)
  • 1 black pudding
  • 2-3 slices pancetta
  • 200 g mixed wild mushrooms
  • 100 g oo flour plus semolina for dusting
  • 25 g egg yolk
  • 25 g saffron water
  • 1 bag petit pois (frozen)
  • homemade chicken stock
  • cream
  • dry white wine
  • dried ceps and morrels
  • 2 shallots
  • bunch asparagus
  • pack butter
  • fresh tarragon
  • salt
  • sunflower and olive oil


  1. Start with making pasta dough and then leave to rest in the fridge - Mix the flour, egg yolk and saffron water and pinch of salt into a dough a briefly work by hand. It will then be put in the fridge to rest until needed. I will then use my own pasta machine to work into thin sheets.
  2. Rabbit will be boned and stuffed with black pudding and rolled in parma or pancetta. Roll in tin foil and then poach in water for around 15-18 minutes until internal temperature of rabbit is 62°C and then finish in a pan of 80°c water.
  3. Make a mushroom duxelle (chopped mushrooms fried in butter/oil tarragon and 2 tablespoons approx. of cream (5 mins approx.)
  4. Cream sauce is made at same time as mushrooms. Knob butter, half a Shallot, dried ceps (3), 50 ml white wine, 50ml chicken stock and 50 ml cream, cooked together for 5-7 mins.
  5. Come back to pasta and roll, shape and fill with mushroom duxelle and cut into half-moon shapes.
  6. Make pea puree. 100ml chicken stock, knob butter (25g approx) and 200g of peas. Boil stock add peas until cooked (2 mins) and then whizz with a hand blender to make puree and season.
  7. Pasta cooked in boiling water for approx. 2 mins with some asparagus strips and a few peas. Asparagus and peas will form part of garnish.
  8. Finish the rabbit in a pan with butter and I will also cook the kidneys and a few small mushrooms to add to the final plate
Plating up
  1. Roulade will be cut into 3 rounds. Pea puree placed along centre of plate and roulade rounds arranged around pea puree, asparagus strips on top of and around rounds. Kidney cut into half and placed either side of pea and one end of the plate.
  2. Pasta/mushrooms arranged around rounds. Cream sauce is drizzled over pasta/rounds. A few shelled peas dotted onto plate. Finally give a dusting of dried morrell.

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