Mustard Rabbit with Stuffed Saddle (Montcigny)

Ingredients:

• 1 rabbit, cut into pieces (stuffed saddles, loin, and trimmings)
• 2 tablespoons Dijon mustard
• 2 finely chopped shallots
• 2 crushed garlic cloves
• 20 cl sweet white wine
• 30 cl chicken broth (see recipe in the basics)
• 20 cl heavy cream
• 30 g butter
• 2 tablespoons olive oil
• 1 bouquet garni (thyme, bay leaf)
• 150 g rabbit liver (or poultry liver)
• 1 slice of white bread or brioche (soaked in milk)
• 1 egg yolk (to bind the stuffing)
• 150 g Paris mushrooms
• Salt and freshly ground pepper
• Rabbit bones (about 2 to 3 bones from the carcass or extra bones)

Preparation:

Step 1: Cutting the Rabbit

• Place the rabbit on a cutting board, belly side up. Ensure it is clean and free of any impurities.
• Remove the head: Cut off the rabbit's head with a sharp knife.
• Open the belly and remove the internal organs: Make a vertical incision from the lower belly to the chest. Remove the internal organs: liver, kidneys, heart, and lungs.
• Separate the back legs: Cut the back legs (thighs) where they connect to the body. If the thighs are large, it’s recommended to cut them into two pieces for even cooking.
• Separate the front legs: Detach the front legs by cutting at the joints (at the shoulders). You can also cut them into two if desired.
• Remove the saddles: The saddles are located on each side of the spine. Use a knife to cleanly cut them along the ribs.
• Separate the rabbit loin: The loin is located at the center of the back with the ribs. Cut around the spine to remove this part of the rabbit.
• Retrieve the remaining trimmings: These will be used to prepare the sauce with the bones, head, and loin.

Step 2: Preparing the Traditional Stuffing with Mushrooms

• Prepare the stuffing: Soak the slice of white bread in milk, then squeeze out the excess liquid.
• Finely chop the rabbit liver (or poultry liver) and mix it with the soaked bread, crushed garlic, egg yolk, salt, and pepper to taste.
• Cook the mushrooms: Clean and slice the Paris mushrooms. Sauté them in a pan with some butter or oil and a chopped shallot for 5-7 minutes. Add a little lemon juice to concentrate the flavor. Let them cool slightly before adding them to the stuffing mixture.
• Combine the mushrooms in the stuffing: Stir the cooked mushrooms into the stuffing mixture. Mix well to create a homogeneous stuffing.

Variation: You can replace the rabbit and poultry liver with duck or goose foie gras.

Step 3: Stuffing the Rabbit Saddles

• Stuff the saddles: Unfold the rabbit saddles and fill them with the stuffing. Roll them up and tie them with kitchen twine to secure the stuffing inside.

Step 4: Cooking the Stuffed Saddles

• Brown the stuffed saddles: In a pan, brown the stuffed saddles on all sides for about 5 to 7 minutes. Once browned, set them aside.

Step 5: Preparing the Sauce Base

• Sauté the trimmings: In a casserole, melt the butter, then add the chopped shallots and crushed garlic. Sauté until the shallots turn translucent.
• Add the trimmings, the rabbit head, and the loin, then brown everything for about 10 minutes to extract all the flavors.
• Deglaze the casserole: Deglaze with the white wine and let it reduce by half.
• Cook the sauce: Add the chicken broth and bouquet garni. Cover and simmer on low heat for 45 minutes to 1 hour to release the flavors from the rabbit bones.
• Strain the sauce: Strain the broth to remove any impurities.

Step 6: Cooking the Rabbit Pieces

• Sauté the rabbit pieces: In a casserole, melt the butter, then add the shallot and sauté until it turns translucent. Add the rabbit pieces and brown them. Pour in the sauce base.
• Let the rabbit cook on low heat until fully cooked. Set the rabbit aside.

Step 7: Finishing the Sauce

• Add the mustard and cream: After straining the sauce, add 2 tablespoons of Dijon mustard. Mix well to incorporate.
• Next, add the heavy cream and let it reduce on low heat until it reaches a creamy consistency.
• Adjust seasoning with salt and pepper to taste.

Step 8: Plating and Assembly

• Slice the stuffed saddles: After cooking the stuffed saddles, slice them into regular pieces so the stuffing is visible in each portion.
• Plate the stuffed saddles and loin: Place the slices of stuffed saddles and the rabbit loin on each plate.
• Coat with the sauce: Spoon the creamy mustard and mushroom sauce over the stuffed saddles and loin.
• Garnish: Serve with steamed potatoes, seasonal vegetables, or fresh pasta.
• For a touch of color, garnish with fresh herbs (parsley, thyme) and a little mustard as decoration.

Plating Tip: For an elegant presentation, slice the stuffed saddles into regular slices and arrange them in a fan shape or stack, depending on your style.

• Spoon the sauce over the stuffed saddles and loin just before serving to preserve the golden texture of the meat and the neat presentation.

The Lapin Montcigny is not only delicious but also beautifully plated for a refined presentation. The slices of stuffed saddles add texture to the dish, while the creamy, flavorful sauce elevates every bite.