Rabbit noisettes roasted in bacon with seasonal vegetables

A recipe devised by Jean-Marie Chapin of the restaurant La Marjolaine in Moulay

  • Noisettes de lapin rôti au lard et légumes de saison - restaurant La Marjolaine à Moulay

    Noisettes de lapin rôti au lard et légumes de saison - restaurant La Marjolaine à Moulay

    © Photo : Mayenne Tourisme

Serves 4
- 2 rabbit saddles
- 12 thin slices of smoked bacon
- 2 good chard stalks
- 1/2 chinese cabbage
- 12 courgette blinis
- Tapenade
- Rosemary
- 200ml veal stock and 200ml rabbit stock
- 150g butter

Wash and trim the chard stalks then cut into neat triangles, steam.
Blanch, then shred the chinese cabbage
Make the courgette blinis (mix together 200g courgette purée, 45g flour and 2 eggs), arrange into towers with the tapenade between the layers
Debone the rabbit saddles and cut them into noisettes (3 per person)
Wrap each noisette in a slice of bacon
Roast the noisettes in clarified butter (butter which has been melted and the resulting milk layer skimmed off the surface to prevent the butter from burning), making sure they stay pink. Remove the noisettes, deglaze the pan with the veal and rabbit stocks.
Reduce slightly and infuse the rosemary in the resulting jus.
Arrange everything on an attractive square plate.
Pour over the rosemary jus.

More info

  • La Marjolaine
  • Le Bas Mont
  • 53100 Moulay
  •  +33 (0)2 43 00 48 42
  • Website

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