Rabbit and girolles on grilled puffball

Rabbit and girolles on grilled puffball

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

If you have braised some rabbit legs or made a pie, then this is a great way to use the saddle fillets and offal – and enjoy the pick of our wild mushrooms.

Ingredients

Quantity Ingredient
vegetable or corn oil, for brushing
4 slices puffball, about 1.5 cm thick
8 rabbit saddle fillets
hearts and liver from 4 rabbits
salt
freshly ground black pepper
100ml red wine
120g butter
120-150g girolles or chanterelles, cleaned
2 teaspoons parsley, chopped

Method

  1. Heat a ridged griddle pan or heavy-based frying pan and lightly oil it. Cook the puffball for 2–3 minutes on each side, then remove and keep warm.
  2. Meanwhile, season the rabbit fillets and offal. Cook them in the same pan, adding a little more oil if necessary, for 2–3 minutes on each side, keeping them nice and pink. Remove and keep warm.
  3. Add the wine to the pan to deglaze with about 30 g of the butter, then pour off into a small jug.
  4. Heat the rest of the butter in a frying pan until foaming. Add the mushrooms and parsley, season and cook very briefly for about 30 seconds, turning them as they cook.
  5. To serve, place a puffball slice on each warmed plate. Cut each saddle fillet into 3 or 4 slices and arrange on the puffball with the offal. Scatter the girolles and butter on top and spoon the pan juices around. Serve at once.
Tags:
Hix Oyster & Chop House
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