Rabbit galantine with date, pork and pistachio stuffing

Rabbit galantine with date, pork and pistachio stuffing

By
From
Meat
Serves
6
Photographer
Dean Cambray

This is one of the most popular dishes on the menu at La Luna Bistro. I really love the combination of salty prosciutto with the sweetness of the dates in the stuffing.

Don’t be daunted by the idea of boning rabbits. Although it’s a bit fiddly, it’s actually much easier than you might think. And if you don’t feel confident about doing this yourself, ask your butcher to help.

Ingredients

Quantity Ingredient
100g dates, pitted and roughly chopped
3 tablespoons brandy
300g lean pork, minced
50g smoky bacon, diced
1/4 cup shelled pistachio nuts, roughly chopped
2 tablespoons parsley, chopped
1 tablespoon thyme, chopped
1/2 teaspoon salt
1 teaspoon freshly ground white pepper
10 slices proscuitto
2 rabbits, boned

Method

  1. Soak the dates in the brandy for 5–10 minutes. Meanwhile, combine the minced pork, bacon, pistachios and herbs in a mixing bowl. Mix thoroughly and season well, then fold in the soaked dates and brandy. Cover and refrigerate until chilled.
  2. On your work surface, spread out 2 large rectangular sheets of aluminium foil, one on top of the other (they need to be about 10 cm longer than the rabbit). Cover the foil with a layer of plastic wrap. Arrange the prosciutto slices crosswise, in an overlapping row along the centre. Place one rabbit directly on top of the prosciutto and spread the stuffing on top. Place the other rabbit directly on top, but facing in the opposite direction, and wrap the prosciutto slices up and around the rabbits until they meet. Wrap the rabbit up firmly in the plastic wrap and foil, folding the ends tightly underneath to form a round sausage.
  3. Place the foil parcel in a saucepan that holds it snugly and cover with cold water. Bring to the boil slowly, then lower the heat to a gentle simmer. Poach gently for 55 minutes then carefully lift the rabbit out and place in a sink of iced water.
  4. When the rabbit is cool, carefully unwrap and remove the foil and plastic wrap. The rabbit can be prepared to this stage up to 4 days ahead of time.
  5. When ready to serve, preheat the oven to 180ºC. Place the rabbit on a rack set into a roasting tin and cook for 20 minutes until golden brown. Leave to rest for 15 minutes before carving into thick slices.
Tags:
Meat
Adrian
Richardson
La
Luna
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