RABBIT WITH BLACK PUDDING

Wild rabbit is very tasty and low in fat. Similar to chicken, but more flavoursome

Ingredients Serves: PREP TIME: 24 HOURS COOK TIME: 30 MINUTES Saddle and fillet of one large rabbit 100g black puddin g (skin removed) 12 slices pancetta bacon 2tbsp vegetable oil 150g butter 10 cèpes, por cini or shiitake mushrooms 4 medium potatoes (Maris Piper) 8 prunes, pit ted ½ Savoy cabbage 4 sprigs of thyme 200ml chick en stock ½ glass r ed wine 4 sheets filo pastr y Salt and pepper COOKING METHOD 1 Mix black pudding and thyme leaves in a blender until smooth. Run a sausage of the mix along the rabbit loin. Roll up the joint, using the thin flap of rib meat and skin to seal. Lay a large sheet of cling film on a table and set out a row of bacon rashers, slightly…

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Sporting Gun (Digital) - 1 Issue, August 2016

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