Roasted rabbit tournedos with wild mushroom cream sauce
- 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.
- 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.
- 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.
- Heat remaining butter in the skillet over medium-high heat. Sear tournedos onall 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).
- Meanwhile, in the 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.
- To serve, remove toothpicks and top each tournedos with mushroom sauce.
- Lean and tender, rabbit saddle cooks quickly, much like pork tenderloin. To avoid overcooking, roast to an internal temperature of 160°F (71°C).