RABBIT SADDLE WITH TOMATO COUS COUS AND LENTILS
Rabbit saddle is a nice piece of meat, and works well together with tomatoes. Here we combine it with a simple tomato sauce that comes with cous cous, and we top it all of with wild mushrooms.
4 servings:
1 saddle of rabbit
100 g/3.3 oz bacon
salt and pepper to season
1 tbsp olive oil
Preheat the oven to 180 C/260 F. Wrap the seasoned rabbit saddle (trimmed from fat and bones) in bacon and fry in olive oil so that the bacon gets crispy. Then insert it into the oven for about 15 minutes, or until the rabbit is cooked as you want it to be. When you are going to serve it, slice it into smaller portions.
Tomato cous cous:
1 l/1 quart of tomato juice
2 sprigs of thyme
2 garlic cloves, halved
a handful of basil leaves
2 cloves
300 g cous cous
Simmer tomato juice with thyme, garlic, and cloves until its volume has reduced by half. Add basil and pour it over cous cous about 10 minutes before serving. If you need, wait until you serve it, just heat up the sauce and pour it over cous cous when it's appropriate.
Lentil sauce:
60 g/2 oz green lentils
3 plum tomatoes, deseeded and sliced
300 ml/10 fl oz vegetable stock
50 g/1.7 oz butter
a handful of chopped basil leaves
1 tsp red vinegar
Cook the lentils in stock until they are soft. Add tomato slices, butter, and basil leaves and remove from heat. Mix, add vinegar, and season with salt and pepper.
Mushrooms:
200 g/6.6 oz wild mushrooms, sliced
1 garlic clove, halved
1 shallot, chopped
olive oil
Fry mushrooms with some salt, garlic, and shallot in a hot pan in olive oil for 3-5 minutes, depending on how you want the mushrooms to be.
Serve everything hot!