• saddle of rabbit (175g per portion)
  • 2 chicken breasts
  • 100 g wild mushroom selection
  • 50 ml cream
  • chopped parsley
  • seasoning
  • 12 parma ham slices


  • Get the butcher to prepare the saddle of rabbit for you.
  • Panfry the wild mushrooms in butter and set aside to cool. Don't forget to season the mushrooms.
  • In a little blender or food processor put the cream, the mushroom and the chicken and blend to a sooth puree. Season the mixture slightly, bearing in mind that the mushrooms have already been seasoned. When the chicken mixture has been pureed, mix in the chopped parsley.
  • Next spread out two slices of Parma ham on the work surface, place the saddle of rabbit on top and pipe or carefully spread the chicken mixture on top.
  • Fold over the rabbit and encase in the Parma ham.
  • Pan fry on all sides until the rabbit is sealed and then finish off in the oven for about 35 minutes at 170°C.
  • Deglaze your pan with some chopped garlic and red wine for a very simple but tasty sauce.