Roasted Rabbit Tournedos with Wild Mushroom Cream Sauce

Prep time: 5min
Total time: 60min
Serves 4
2 pkgs
dried mixed mushrooms
28 g
1 cup
hot water
250 mL
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
¼ of the recipe
calories
350
fat
23 g
saturated fat
3.5 g
carbs
7 g
protein
27 g
cholestrol
110 mg
fibre
1 g
sodium
590 mg

Directions

  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.

  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.

  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.

  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).

  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.

  6. To serve, remove toothpicks and top each tournedos with mushroom sauce.