Main
Recipes
Saddle of Rabbit Roasted in Tobacco Leaf with a Subtle Garlic Sauce (Keith Famie) Recipe

Saddle of Rabbit Roasted in Tobacco Leaf with a Subtle Garlic Sauce (Keith Famie) Recipe

Posted by

Rate It!

Saddle of Rabbit Roasted in Tobacco Leaf with a Subtle Garlic Sauce (Keith Famie)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

2 tbsp olive oil
8 rabbit shoulders, bone-in
1 carrot, diced
1 white onion, diced
1 rib celery, diced
6 cloves garlic, cut in 1/2
1 juniper berry
1 sprig thyme
1 piece rosemary
1/2 stick cinnamon
water
4 tbsp unsalted butter
6 shallots, sliced thinly
1/2 cup white wine
1/2 bunch flat-leaf parsley, chopped
1/2 bunch tarragon leaves, chopped
3/4 lb chanterelle mushrooms, cut in 1/2
4 rabbit loins, butterflied (cut down the center but not split totally)
4 leaves blond tobacco
salt and ground black pepper

Directions:

Heat a stockpot with 2 tablespoons of olive oil over medium-high heat, sear the rabbit shoulders until they are a dark golden brown. Add the carrot, onion, celery, and garlic. Sweat vegetables for 2 to 3 minutes. Add the juniper berry, thyme, rosemary, and cinnamon stick. Add water to cover the ingredients and simmer for 30 minutes.
Heat a saute pan with 2 tablespoons of butter over medium heat, add the shallots and sweat until they are translucent. Add the wine and reduce by 1/2. Stir in the parsley and tarragon.
Remove the rabbit shoulders from the stockpot. Remove the meat from the bone and chop fine. Strain the liquid in the stockpot through a fine sieve. Return sauce to stockpot. Simmer for 10 minutes and season with salt and black pepper.
Heat a saute pan with 2 tablespoons of butter over medium heat, add the chanterelle mushrooms and saute until golden brown. Reserve warm on back of stovetop.
Preheat oven to 350 degrees F.
In a mixing bowl, combine the chopped meat and shallot mixture to form the filling. Season the rabbit loins with salt and black pepper. Fill the center of the loin with the filling. Roll the loin into a log shape. Wrap a tobacco leaf around each rabbit. Tie the rabbit with butcher's twine to keep its shape.
Place rabbit onto a baking rack with a drip pan underneath. Roast in oven for 10 to 12 minutes or until internal temperature is 160 degrees F. Remove rabbit from oven. Let rest for 5 minutes. Remove tobacco leaves and slice. Serve with sauteed chanterelle mushrooms.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	363.23 Kcal (1521 kJ)
Calories from fat	174.68 Kcal
		% Daily Value*
Total Fat	19.41g	30%
Cholesterol	30.53mg	10%
Sodium	43.01mg	2%
Potassium	1116.16mg	24%
Total Carbs	40.43g	13%
Sugars	16.25g	65%
Dietary Fiber	9.47g	38%
Protein	6.66g	13%
Vitamin C	17.7mg	29%
Vitamin A	0.3mg	10%
Iron	4.3mg	24%
Calcium	100.7mg	10%

Amount Per 100 g
Calories	104.33 Kcal (437 kJ)
Calories from fat	50.18 Kcal
		% Daily Value*
Total Fat	5.58g	30%
Cholesterol	8.77mg	10%
Sodium	12.35mg	2%
Potassium	320.6mg	24%
Total Carbs	11.61g	13%
Sugars	4.67g	65%
Dietary Fiber	2.72g	38%
Protein	1.91g	13%
Vitamin C	5.1mg	29%
Vitamin A	0.1mg	10%
Iron	1.2mg	24%
Calcium	28.9mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Chicken Poblano Chowder

Olive oil, Carrots, diced, Onions, diced and 14 more..
Basic Vegetable Soup

Carrot, sliced and 11 more..
Red-Wine Braised Pot Roast

Boneless beef chuck roast (rump or bottom round), Salt and 12 more..
Osso Buco

Veal shanks, 2 & 1/2 inch thick, Butter, Olive oil and 17 more..
Lomo de Cerdo

Pork tenderloin , butt or shoulder, Olive oil and 8 more..
Spur-Of-The-Moment Vegetable Soup

Unsalted butter (or a combination) or 2 tbsp olive oil (o... and 11 more..
Wine-Braised Oxtails

Carrots, chopped, Onions, chopped, Celery ribs, chopped and 13 more..
Shrimp Bisque

Olive oil, Carrots, chopped, Onion, chopped and 17 more..