Baked Rabbit Rump Fillet

Ingredients

• 150 g lean rabbit meat trimmed (for the stuffing)
• 4 endive leaves
• Salt
• 400 g rabbit rump fillet
• black pepper (freshly ground)
• 3 tbsp clarified butter
• 120 ml whipping cream
• 2 black nuts
• 1 tbsp flour
• 1 egg
• 4 slices toast bread
• 40 g walnut kernels
• 1 onion
• 2 tbsp butter
• 1 tsp powdered sugar
• 100 ml dry white wine
• 1 Orange (juice)

Instructions

1. 1.

   For the stuffing, rinse the meat, pat dry and dice. Let it chill in the freezer for about 15 minutes.

2. 2.

   Wash, trim the endive and blanch the largest 8 leaves briefly in salted water, then shock them and pat dry.

3. 3.

   Rinse the rabbit rump, pat dry and cut into 4 pieces. Season with salt and pepper and sear each side quickly in a hot pan with 1 tbsp clarified butter. Remove from the pan and let cool.

4. 4.

   Blend the frozen meat with cream in a food processor until fine. Dice the black nuts finely and fold half of them in. Season with salt and pepper, then coat the rabbit medallions all around. Wrap each in 2 endive leaves and dust with flour. Beat the egg. Drain the toast bread and finely chop it in a food processor. Chop the walnut kernels finely and combine with the breadcrumbs on a deep plate.

5. 5.

   Preheat the oven to 150°C fan.

6. 6.

   Coat the medallions with the beaten egg, then dredge them in the breadcrumb mixture. Brown each side in 2 tbsp hot clarified butter in a pan. Remove from the pan and bake on parchment-lined rack for about 10 minutes until finished.

7. 7.

   Slice the remaining endive leaves into strips. Peel and finely slice the onion. Sauté in a hot pan with butter until translucent. Reduce the endive slightly, dust with powdered sugar and lightly caramelize. Deglaze with wine and orange juice, reduce a bit, fold in the remaining black nuts and season with salt and pepper.

8. 8.

   Take the medallions from the oven, let them rest for a few minutes, then serve halved on the endive.