Roasted Rabbit Tournedos with Wild Mushroom Cream Sauce
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- Level
- easy
- Prep Time
- 5 mins
- Total Time
- 1 h
- Serves
- 4
Ingredients
- 2 pkgs
- dried mixed mushrooms
- 28 g
- 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
Directions
Step 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.
Step 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.
Step 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.
Step 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).
Step 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.
Step 6
To serve, remove toothpicks and top each tournedos with mushroom sauce.
Tip
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