Roasted Rabbit Tournedos with Wild Mushroom Cream Sauce

Prep time: 5min
Total time: 60min
Serves 4
2 pkgs
dried mixed mushrooms
28 g
1 cup
hot water
250 mL
3 tbsp
butter, divided
45 mL
1
shallot, finely chopped
1/2 pkg
rabbit liver parfait & apple cider
110 g
4
tournedos of rabbit saddle (or tournedos of chicken, if desired), twine removed, saddle and cutlets separated
1 cup
oyster mushroom sauce
250 mL
2 tbsp
15% cooking cream
30 mL
1/4 tsp
each salt and pepper
1 mL
Butcher’s twine (optional)
Toothpicks
¼ of the recipe
calories
350
fat
23 g
saturated fat
3.5 g
carbs
7 g
protein
27 g
cholestrol
110 mg
fibre
1 g
sodium
590 mg

Directions

  1. Preheat oven to 350°F (180°C). In a bowl, soak mushrooms in hot water for 20 to 30 min. until softened. Strain and finely chop, reserving soaking liquid. Set aside.

  2. Heat 1 tbsp (15 mL) butter in a skillet over medium heat. Add shallots and cook until softened, 5 to 6 min. In a bowl, combine shallots, rabbit liver parfait and reserved mushrooms. Set aside.

  3. Place cutlets on a work surface and divide mushroom mixture overtop. Gather edges of each and seal closed with butcher’s twine or toothpicks to create a bundle. With seal facing up, tightly wrap sides of each bundle with saddle meat and secure with toothpicks.

  4. Heat remaining butter in skillet over medium-high heat. Sear tournedos on all sides until browned. Transfer seared tournedos to an ovenproof dish and bake 10 to 15 min. until the internal temperature reaches 160°F (71°C).

  5. Meanwhile, in a skillet, bring reserved mushroom soaking liquid to a boil over medium-high heat. Add mushroom sauce, cream, and salt and pepper to taste. Reduce heat to medium-low and simmer until sauce reaches a syrupy consistency, about 10 min.

  6. To serve, remove toothpicks and top each tournedos with mushroom sauce.

Tip

Lean and tender, rabbit saddle cooks quickly, much like pork tenderloin. To avoid overcooking, roast to an internal temperature of 160°F (71°C).