Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland’s sunny South East. Dunbrody was established in 1997 by Kevin ...
saddle of rabbit (175g per portion)
2 chicken breasts
100 g wild mushroom selection
50 ml cream
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.