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Chorizo-scampi Stuffed Rabbit Paupiettes
2013-08-06
https://www.metro.ca/userfiles/image/recipes/paupiette-lapin-farce-chorizo-langoustine-5769.jpg
PT1H30M
PT30M
PT2H00M
Rabbit PaupiettesClean and bone saddles of rabbit. Remove flaps and nerves, leaving 4 small cylinders. Reserve flaps for the stuffing.Slit the cylinders and open them up like a scaloppine.Flatten them so that they can be easily rolled up.Clean, season and sear scampi in olive oil over high heat until browned but not cooked, and keep cool.Put rabbit flaps and trimmings in a food processor along with chorizo, salt and pepper and chop into a dense stuffing.Add cream to soften, and adjust seasoning as needed.Force stuffing through a mill to remove fibres and nerves. Reserve.Spread each saddle, salt lightly, use a spatula to cover the whole surface with stuffing, and lay 11/2 scampi in the centre.Roll saddles into 4 cylinders, wrap tightly in plastic film and vacuum seal. (If you don't have a vacuum sealer, wrap them in plastic film, then twist and knot both ends).Steam for 20 minutes and cool in an ice bath.Just before serving, reheat vacuum-sealed scampi in a double-boiler for 5 minutes to 175°F (80°C).Pinot Noir Demi-glaceIn a saucepan, sweat carrot and onion.Add brown sugar and deglaze with pinot noir.Reduce, then add beef broth, scampi shells, garlic, thyme and rosemary.Reduce by 3/4, and strain through a chinois (china cap or conical strainer).Add veal jus and strain again for demi-glace, season, and stir in butter.Cauliflower MousselineCook cauliflower in boiling salted water. Drain as thoroughly as possible.Purée in food processor with warmed cream, and season with salt, pepper and nutmeg.Warm Vegetable SaladBlanch vegetables individually in boiling salted water, cool and spread out on a baking sheet.Before serving, warm them in the oven, and dress with butter and chopped herbs.Plate and serve!Deff HauptExecutive Chef, Renoir restaurant, Sofitel Hotel
4
Magazine Flaveurs
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rabbit
4 saddles of rabbit
6 scampi
1 Tbsp. (15 mL) extra virgin olive oil
5 oz (150 g) chorizo
2 cups (500 mL) heavy cream (35% m.f.)
Salt and pepper to taste
pinot noir demi-glace
1 carrots, cut into brunoise (very fine dice)
1 onion, cut into brunoise (very fine dice)
3/4 oz (25 g) brown sugar
2/5 cup (100 mL) pinot noir
4 cups (1 L) sirloin beef
9 oz (250 g) scampi shells
2 garlic cloves
2/5 cup (100 mL) veal jus
3/4 oz (25 g) butter
thyme to taste
savory to taste
rosemary to taste
salt and pepper to taste
cauliflower mousseline
1 cauliflower, cut into florets
3/4 cup (190 mL) heavy cream (35% m.f.), lukewarm
salt, pepper to taste
nutmeg to taste
warm vegetable salad
1 carrots, cut into sticks
1 red pepper, cut into sticks
1 yellow pepper, cut into sticks
2 stalks of celery, cut into sticks
1 yellow carrots, cut into sticks
1 handful snow peas, cut into large julienne
1/3 oz (10 g) butter
Chopped fresh parsley to taste
Chopped thyme to taste
Chorizo-scampi Stuffed Rabbit Paupiettes
-
![]()
Gluten-free
4
servings
1:30
Preparation
0:30
COOKING
2:00
TOTAL TIME
Ingredients
-
rabbit
-
4
saddles of rabbit
-
6
scampi
-
1 Tbsp.
(15 mL)extra virgin olive oil
-
5 oz
(150 g)chorizo
-
2 cups
(500 mL)heavy cream (35% m.f.)
-
Salt and pepper to taste
-
pinot noir demi-glace
-
1
carrots, cut into brunoise (very fine dice)
-
1
onion, cut into brunoise (very fine dice)
-
3/4 oz
(25 g)brown sugar
-
2/5 cup
(100 mL)pinot noir
-
4 cups
(1 L)sirloin beef
-
9 oz
(250 g)scampi shells
-
2
garlic cloves
-
2/5 cup
(100 mL)veal jus
-
3/4 oz
(25 g)butter
-
thyme to taste
-
savory to taste
-
rosemary to taste
-
salt and pepper to taste
-
cauliflower mousseline
-
1
cauliflower, cut into florets
-
3/4 cup
(190 mL)heavy cream (35% m.f.), lukewarm
-
salt, pepper to taste
-
nutmeg to taste
-
warm vegetable salad
-
1
carrots, cut into sticks
-
1
red pepper, cut into sticks
-
1
yellow pepper, cut into sticks
-
2
stalks of celery, cut into sticks
-
1
yellow carrots, cut into sticks
-
1
handful snow peas, cut into large julienne
-
1/3 oz
(10 g)butter
-
Chopped fresh parsley to taste
-
Chopped thyme to taste
Preparation
Rabbit Paupiettes
Clean and bone saddles of rabbit. Remove flaps and nerves, leaving 4 small cylinders. Reserve flaps for the stuffing.
Slit the cylinders and open them up like a scaloppine.
Flatten them so that they can be easily rolled up.
Clean, season and sear scampi in olive oil over high heat until browned but not cooked, and keep cool.
Put rabbit flaps and trimmings in a food processor along with chorizo, salt and pepper and chop into a dense stuffing.
Add cream to soften, and adjust seasoning as needed.
Force stuffing through a mill to remove fibres and nerves. Reserve.
Spread each saddle, salt lightly, use a spatula to cover the whole surface with stuffing, and lay 11/2 scampi in the centre.
Roll saddles into 4 cylinders, wrap tightly in plastic film and vacuum seal. (If you don't have a vacuum sealer, wrap them in plastic film, then twist and knot both ends).
Steam for 20 minutes and cool in an ice bath.
Just before serving, reheat vacuum-sealed scampi in a double-boiler for 5 minutes to 175°F (80°C).
Pinot Noir Demi-glace
In a saucepan, sweat carrot and onion.
Add brown sugar and deglaze with pinot noir.
Reduce, then add beef broth, scampi shells, garlic, thyme and rosemary.
Reduce by 3/4, and strain through a chinois (china cap or conical strainer).
Add veal jus and strain again for demi-glace, season, and stir in butter.
Cauliflower Mousseline
Cook cauliflower in boiling salted water. Drain as thoroughly as possible.
Purée in food processor with warmed cream, and season with salt, pepper and nutmeg.
Warm Vegetable Salad
Blanch vegetables individually in boiling salted water, cool and spread out on a baking sheet.
Before serving, warm them in the oven, and dress with butter and chopped herbs.
Plate and serve!
Deff Haupt
Executive Chef, Renoir restaurant, Sofitel Hotel
Source :
Magazine Flaveurs
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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